A sweet Amish lady at the market shared her trick for these, and I will never make them any other way
These Oven Baked Butter Roasted Potatoes utilize a brilliant “preheated dish” technique to ensure you get a restaurant-quality crust without deep frying. By heating the stoneware first, you sear the potato surfaces the moment they hit the pan. Using melted butter instead of oil creates a rich, nutty flavor profile that makes these far more indulgent than your average roasted spud.
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Butter Roasted Potatoes
Ingredients:
| Ingredient | Amount |
| Potatoes (Russet or Yukon Gold) | 2 lbs |
| Unsalted butter (melted) | 1/3 cup |
| Kosher salt | 1 teaspoon |
| Dried parsley flakes | 1 teaspoon |
How To Make Butter Roasted Potatoes:
Step 1: The “Hot Pan” Trick: Preheat your oven to 425°F. Place your 9×13-inch stoneware or glass baking dish inside the oven while it preheats.
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Tip: Heating the dish beforehand is a total game-changer. It causes the butter to sizzle immediately, creating an instant seal on the potato starch that results in a much crispier exterior.
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Step 2: Prep the Potatoes: Scrub the potatoes and cut them into 1-inch chunks. Leave the skins on—they provide extra fiber and get delightfully crispy in the butter.
Step 3: Season the Butter: Melt the 1/3 cup of butter and stir in the salt and dried parsley. This ensures every potato gets a hit of seasoning, not just the ones on top.
Step 4: The Sizzle: Carefully pull the hot dish from the oven. Grease it with a tiny bit of extra butter, then toss the potatoes in. Pour the seasoned butter over them and stir quickly until coated. Spread them back into a single layer.
Step 5: The First Roast: Roast for 25 minutes. Do not stir them! This undisturbed time is when that deep, golden-brown “market-style” crust develops on the bottom.
Step 6: Flip and Finish: Flip the potatoes with a spatula and roast for another 15/20 minutes. They are ready when they are fork-tender on the inside and “shattery” on the outside.
