My grandmother passed down this simple 3 ingredient side dish and it is a pure comfort staple for March

 

Oven‑Baked 3‑Ingredient Buttermilk Potatoes

This is the kind of simple side dish that quietly steals the show—just potatoes, buttermilk, and butter, baked until the skins are crisp and the centers are fluffy and creamy. It’s a family recipe passed down from my grandmother, and it’s the one I turn to when we need something warm and reliable on the table.

Servings: 4–6

Ingredients

• 2 pounds small to medium russet or Yukon Gold potatoes, scrubbed and dried

• 2 cups full‑fat buttermilk, well shaken

• 4 tablespoons unsalted butter, cut into small pieces

• 1 teaspoon kosher salt (optional)

• ½ teaspoon freshly ground black pepper (optional)

Directions

1. Preheat oven to 375°F (190°C). Lightly butter or spray a 9×13‑inch glass baking dish.

2. Scrub potatoes and pat completely dry. Leave skins on. If potatoes are larger than a small fist, cut them in half lengthwise for even cooking.

3. Arrange potatoes in a single layer in the dish, cut side down if halved. They should fit snugly but not be stacked.

4. Pour buttermilk evenly over potatoes—it should come about halfway to three‑quarters of the way up their sides.

5. Dot potatoes with butter pieces. Sprinkle with salt and pepper if using.

6. Cover tightly with foil and bake for 45–55 minutes, until potatoes are just tender when pierced with a fork.

7. Remove foil, gently spoon some of the thickened buttermilk over the potatoes, and return the uncovered dish to the oven. Bake for another 25–35 minutes, until tops and skins are golden and crisp and centers are very soft.

8. Let rest for 5–10 minutes before serving. Spoon the creamy buttermilk sauce from the bottom of the dish over each serving.

Variations & Tips

• Extra‑crispy skins: Prick potatoes with a fork and rub with a little butter before arranging in the dish.

• Richer texture: Replace ½ cup of the buttermilk with heavy cream.

• For picky eaters: Use peeled potatoes for a completely soft texture.

• Make ahead: Assemble up through adding buttermilk and butter; cover and refrigerate up to 8 hours. Add 5–10 minutes to the covered baking time.

• Leftovers: Reheat covered with foil in a 325°F oven, or mash the potatoes with the leftover buttermilk cream for an easy next‑day side.