Oven Baked Amish Roasted Potatoes and Onions
A simple Amish-style roasted potato and onion side dish made with butter, kosher salt, and thick-cut onions. These oven-baked potatoes roast until tender inside with golden, caramelized edges and sweet buttery onions throughout.
Ingredients
- 2 lb russet or yellow potatoes scrubbed, unpeeled, cut into 1-inch chunks
- 2 large yellow onions sliced into thick 1/2-inch half-moons
- 4 tbsp unsalted butter melted, plus more for greasing
- 1 1/2 tsp kosher salt plus more to taste
Instructions
- Preheat the oven to 400°F.
- Grease the bottom and sides of a 9x13-inch metal baking pan with a little butter.
- Cut the potatoes into roughly 1-inch chunks.
- Slice the onions into thick 1/2-inch half-moons.
- Add the potatoes and onions directly to the prepared pan.
- Pour the melted butter over the potatoes and onions.
- Sprinkle with kosher salt and toss until everything is evenly coated.
- Spread the mixture into an even layer, tucking the onion slices between the potatoes so they do not overcook on top.
- Bake uncovered on the middle rack for 25 minutes without stirring.
- Remove the pan from the oven and stir, scraping up the caramelized bits from the bottom.
- Spread everything back into a single layer.
- Bake for another 20–30 minutes, stirring once or twice more, until the potatoes are tender and deeply golden at the edges.
- Taste and add a pinch more salt if needed before serving.
Notes
Use a metal pan for better browning. Keep the onion slices thick so they caramelize without burning.
Nutrition
Calories: 245kcal
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