Oven-Baked Amish Roasted Potatoes and Onions
This simple, hearty side dish lets the natural sweetness of onions shine alongside crispy, buttery potatoes. Roasting at a high temperature creates golden edges and tender, caramelized layers of flavor. With just a few pantry staples, you’ll get a comforting, home-style result straight from the oven.
Yield: 4–6 servings
Prep time: 10 minutes
Cook time: 45–55 minutes
Ingredients
2 lbs potatoes (Russet or yellow), cut into 1‑inch chunks
2 large yellow onions, sliced into thick half‑moons
4 tbsp unsalted butter, melted
1½ tsp kosher salt
Instructions
1. Preheat and prepare the pan
Preheat your oven to 400°F (200°C). Lightly grease a metal baking pan with a small amount of butter.
2. Cut the vegetables
Cut the potatoes into evenly sized 1‑inch chunks. Slice the onions into thick half‑moons.
Tip: Keep the onion slices on the thicker side so they soften and caramelize without burning.
3. Coat everything evenly
Place the potatoes and onions in the prepared pan. Drizzle the melted butter over the top and sprinkle with kosher salt. Toss well until all pieces are evenly coated.
4. First roast – undisturbed
Spread the mixture into a single layer. Bake for 25 minutes without stirring.
Tip: Leaving the pan undisturbed allows the bottoms to develop a crispy, golden crust.
5. Stir and finish roasting
Remove the pan from the oven. Stir everything, scraping up any browned bits from the bottom. Return to the oven and continue roasting for another 20–30 minutes, stirring once or twice during this time.
What to look for: Potatoes should be soft inside with crisp edges; onions should be tender and golden.
6. Serve immediately
Taste and adjust seasoning if needed. Serve hot, making sure to scoop up all the caramelized bits from the pan — they pack the most flavor.
Enjoy this proof that a few basic ingredients, cooked the right way, can become deeply comforting and full of flavor.
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