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 are a wonderful, comforting classic that taste like they came straight from a cozy farmhouse kitchen. By using a clever market trick—leaving the skins on and tossing the potato chunks in a simple, fragrant mixture of melted butter, kosher salt, and dried parsley—you get an incredible depth of flavor. Preheating your baking dish before the potatoes ever touch it flashes the surface starch instantly, guaranteeing a beautifully crispy, golden-brown bottom crust while keeping the insides fluffy and tender.

Oven Baked Butter Roasted Potatoes

Ingredients:

Step-by-Step Directions:

Step 1: The Sizzling Pan Prep: Preheat your oven to 425°F. Slide a large 9×13-inch stoneware baking dish or heavy casserole pan directly into the oven while it heats up. Letting the dish get good and hot ahead of time is a fantastic farmhouse trick that ensures your potato bottoms get extra-crispy right from the start.

Step 2: Chop the Potatoes: While your oven and dish are warming up, scrub the potatoes thoroughly and chop them into roughly 1-inch chunks. Leave the skins completely on—this keeps the preparation quick and adds a wonderful rustic texture and flavor to the final dish.

Step 3: Whisk the Seasoned Butter: Melt your unsalted butter in a small saucepan or a microwave-safe bowl. Stir the kosher salt and dried parsley flakes straight into the warm liquid so the seasonings are completely suspended and evenly distributed throughout the butter.

Step 4: Grease and Load the Hot Dish: Carefully pull the hot stoneware dish out of the oven using heavy oven mitts. Rub a tiny bit of extra butter across the bottom and sides to lightly grease it. Drop the potato chunks into the hot pan in a flat, even layer, pour the seasoned melted butter over the top, and give them a gentle toss with a spatula until every single piece is beautifully glistening and coated.

Step 5: The First Crisp Roast: Spread the coated potatoes back into a strict single layer, making sure they have a little breathing room so they can truly roast and brown instead of trapping steam. Pop the dish into the oven and roast undisturbed for 25 / minutes without stirring, letting the bottoms develop a gorgeous, golden-brown crust.

Step 6: The Flip and Finish: After the first 25 minutes, pull the pan out and use your spatula to gently flip and turn the potatoes, making sure to scrape up any delicious, golden bits stuck to the bottom of the pan. Return the dish to the oven for another 15 / to 20 / minutes. You’ll know they are ready when the edges are deeply golden and crispy, and the centers are perfectly tender when poked with a fork.

Step 7: Season and Serve Hot: Taste a piece right out of the oven and add a tiny pinch more salt if your palate desires. If you like, scatter a fresh pinch of dried parsley over the top while they are still steaming for a beautiful pop of color, then serve them right from the warm dish!