My best friend’s mom makes this for every Sunday supper, and the smell alone is incredible. A simple 4 ingredient classic.
This Oven-Baked Amish Roasted Potatoes and Onions is a hearty, no-fuss side dish that brings out the natural sweetness of yellow onions and pairs it with crispy, buttery potatoes. Roasting at 400°F allows the butter to lightly brown, adding a subtle nutty flavor while the onions soften and caramelize into the potatoes. The end result is a simple, four-ingredient dish with rich, skillet-like flavor and the ease of oven cooking.
Oven-Baked Amish Roasted Potatoes and Onions
Ingredients
- 2 lbs potatoes (Russet or yellow), cut into 1-inch chunks
- 2 large yellow onions, sliced into thick half-moons
- 4 tbsp unsalted butter, melted
- 1 1/2 tsp kosher salt
Instructions
Step 1: Prep the vegetables
Preheat the oven to 400°F. Lightly grease a metal baking pan with a bit of butter. Cut the potatoes into evenly sized chunks and slice the onions into thick pieces.
Tip: Keep the onion slices fairly thick so they don’t burn too quickly—they’ll soften and caramelize better this way.
Step 2: Coat with butter
Add the potatoes and onions to the pan. Pour the melted butter over them and sprinkle with salt. Toss until everything is evenly coated.
Step 3: Roast undisturbed
Spread the mixture in a single layer and bake for 25 minutes without stirring.
Tip: Letting them sit untouched helps the bottoms crisp up against the hot pan.
Step 4: Stir and continue roasting
Remove the pan, toss everything (scraping up any browned bits), and return to the oven. Roast for another 20–30 minutes, stirring once or twice.
What to look for: The potatoes should be tender inside with crispy edges, and the onions should be soft and golden brown.
Step 5: Serve hot
Taste and adjust seasoning if needed, then serve right away. Don’t forget to scoop up the flavorful bits from the pan—they’re the best part.
