Oven Baked Amish Roasted Potatoes and Onions

These Amish Roasted Potatoes and onions are the kind of side dish that makes people ask what you did to make something so simple taste so good. Four ingredients, one pan, and the oven does all the work — the potatoes get golden and crispy at the edges while the onions turn sweet and caramelized. It’s the definition of a Sunday supper staple, and once you make it you’ll wonder why you ever bothered with anything fancier.

Why You’ll Love This Recipe
Only 4 ingredients — potatoes, onions, butter, and salt. Nothing fancy, nothing to hunt down at a specialty store.
Hands-off cooking — ten minutes of prep, then the oven does the rest. No standing at the stove.
Tastes like way more effort than it is — the onions go sweet and jammy, the potato edges get deeply golden, and the whole pan smells incredible.
Budget-friendly — two pounds of potatoes and two onions. That’s it. Feeds a crowd without spending much.
Easy to scale — works just as well for a weeknight dinner for two as it does for a full Sunday table.
A Few Notes on the Ingredients
The potatoes: I usually use russets because that’s what I keep on hand. Yellow potatoes work too and they’re a little creamier, which is nice, but russets get crispier edges and I like that. Don’t peel them — leave the skins on. Less work and honestly better texture.

The onions: Yellow onions, the regular kind. I’ve tried sweet onions and they’re fine but they get almost too sweet for my taste. Cut them thick — thicker than you think. Thin slices will burn before the potatoes are done, and then you’ll have a pan full of crunchy black threads and half-cooked potatoes.

The butter: Real butter, unsalted, melted. This is not the place for margarine or olive oil. The butter is what does the trick.

Salt: I use kosher salt, about a teaspoon and a half, but I’ve made it with regular table salt and it’s fine. Just use a little less if you do.

What You’ll Need
2 lbs russet or yellow potatoes, scrubbed and cut into 1-inch chunks (unpeeled)
2 large yellow onions, sliced into thick half-moons (about ½-inch thick; do not go thinner)
4 tablespoons unsalted butter, melted, plus a bit more for greasing the pan
About 1½ teaspoons kosher salt (plus a pinch more at the end)
Oven Baked Amish Roasted Potatoes and Onions

Let’s Make Them
Preheat and prep: Preheat your oven to 400°F. While it’s heating up, rub a little butter around the bottom and sides of your baking pan — a 9×13 metal pan is best, as metal bakes hotter and gives better browning than glass.

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