Oven Baked Amish Roasted Potatoes and Onions
Simple, buttery, and deeply comforting — this old-fashioned side dish is all about letting a few humble ingredients shine. Slow roasting brings out the natural sweetness of the onions and gives the potatoes golden, crispy edges with soft, fluffy centers.
Servings: 4
Prep Time: 10 minutes
Cook Time: 50–65 minutes
Ingredients
2 pounds russet or yellow potatoes, scrubbed and cut into 1-inch chunks
2 large yellow onions, peeled and sliced into thick half-moons
4 tablespoons unsalted butter, melted (plus extra for greasing the pan)
1½ teaspoons kosher salt (or to taste)
Optional (not traditional, but tasty):
½ teaspoon black pepper
½ teaspoon garlic powder
1 tablespoon chopped fresh parsley for garnish
Directions
1️⃣ Preheat & Prepare
Preheat your oven to 400°F (200°C).
Lightly grease a metal baking pan (8×11 or 9×13 works well) with butter.
2️⃣ Combine Ingredients
In a large bowl, toss the potato chunks and sliced onions with the melted butter and salt. Make sure everything is evenly coated.
3️⃣ Spread in Pan
Transfer the mixture to the prepared baking pan and spread it out in an even layer.
For best browning, avoid overcrowding — the potatoes should have some space.
4️⃣ Roast
Bake uncovered for 50–65 minutes, stirring once halfway through.
They’re done when:
Potatoes are fork-tender
Edges are golden brown and crispy
Onions are soft and caramelized
If you want extra crispiness, broil for the last 2–3 minutes — watch closely so they don’t burn.
5️⃣ Serve
Serve straight from the pan while hot and sizzling.
Serving Ideas
These pair perfectly with:
Roast chicken
Meatloaf
Baked ham
Pot roast
Pan-seared pork chops
Baked salmon
Add a crisp green salad or steamed green beans for a complete meal.
Leftover Tip
Reheat leftovers in a skillet over medium heat until crispy again.
Top with a fried egg for an easy farmhouse-style breakfast.
