My best friend’s mom makes this for every Sunday supper, and the smell alone is incredible. A simple 4 ingredient classic.

This 4-Ingredient Amish Roasted Potatoes and Onions is the epitome of farmhouse simplicity. By using melted butter instead of oil, you achieve a level of richness and a “shortbread-like” crispness on the potato skins that oil simply can’t match. The long roast time allows the sharp yellow onions to transform into sweet, jammy wedges that melt into the potatoes, creating a side dish that is often more popular than the main course.

4-Ingredient Amish Roasted Potatoes and Onions

Ingredients:

How To Make 4-Ingredient Amish Roasted Potatoes and Onions:

Step 1: Prep the Pan: Preheat your oven to 375°F. Lightly grease a 9×13-inch metal baking pan.

Tip: While ceramic works, a metal pan is actually superior for roasting potatoes. Metal conducts heat faster and more intensely, which helps create those coveted “golden-brown” crusts where the potato touches the bottom of the pan.

Step 2: The Butter Toss: In a large bowl, combine your potato chunks and onion wedges. Pour the melted butter over them and add the salt and pepper. Toss thoroughly until every surface is glistening with butter.

Step 3: Roast to Perfection: Spread the mixture in a single layer in your prepared pan. Bake for 50/60 minutes.

Tip: Make sure to stir the mixture exactly once, at the 25/30-minute mark. This ensures the onions don’t burn on one side and allows the butter to redistribute, basting the potatoes for the second half of the cook time.

Step 4: The Sizzle Finish: The dish is ready when the potatoes are fork-tender and the onions have turned a deep, translucent amber with caramelized edges. Serve immediately while they are still sizzling from the oven.