Oven Baked Amish Roasted Potatoes and Onions

Oven Baked Amish Roasted Potatoes and Onions

This oven baked 4-ingredient Amish roasted potatoes and onions recipe is straight out of the kind of Sunday supper many of us grew up with. My best friend’s mom has made a pan of these every single Sunday for as long as I’ve known her, and the smell of buttery potatoes and sweet, caramelized onions drifting through the house is basically everyone’s cue to gather at the table.

The recipe is simple, budget-friendly, and very much in the spirit of Amish home cooking: a few basic ingredients, slow oven time, and no fuss. It’s the kind of dish you throw together in minutes, then let the oven do the work while you tackle the rest of your day.

Serve these Amish roasted potatoes and onions straight from the baking pan, spooned up while they’re still sizzling and caramelized at the edges. They’re perfect with classic Sunday mains like roast chicken, meatloaf, baked ham, or pot roast, but they also work beautifully with simple weeknight proteins like pan-seared pork chops or baked salmon.

Add a crisp green salad or steamed green beans to round out the plate. Leftovers reheat beautifully in a skillet with a fried egg on top for an easy breakfast or quick lunch.

Servings

4 servings

Ingredients

• 2 pounds russet or yellow potatoes, scrubbed and cut into 1-inch chunks
• 2 large yellow onions, peeled and sliced into thick half-moons
• 4 tablespoons unsalted butter, melted (plus a little extra for greasing the pan)
• 1½ teaspoons kosher salt, or to taste

Directions

1. Preheat your oven to 400°F (200°C). Lightly grease an 8×11-inch or 9×13-inch metal baking pan with a small pat of butter.
2. Scrub the potatoes well and cut them into roughly 1-inch chunks so they cook evenly. Leave the skins on if desired for extra texture and convenience.
3. Slice the onions into thick half-moons, about ½-inch thick, so they hold up during roasting without burning.

4. Add the potato chunks and onion slices to the prepared baking pan, spreading them into an even layer. Avoid overcrowding so the vegetables roast instead of steam.
5. Drizzle the melted butter evenly over the potatoes and onions, then sprinkle with kosher salt.
6. Toss everything together directly in the pan until all pieces are lightly coated with butter and seasoning.
7. Spread the mixture back into an even layer, tucking some onion slices between the potatoes to encourage even caramelization.

8. Place the pan on the middle rack of the oven and bake for 25 minutes without stirring, allowing the potatoes to begin browning and the onions to soften.
9. Carefully remove the pan and toss everything well, scraping up any golden bits from the bottom.
10. Return the pan to the oven and continue roasting for another 20–30 minutes, stirring once or twice during cooking.
11. Roast until the potatoes are fork-tender, deeply golden around the edges, and the onions are soft and caramelized. Total roasting time will be approximately 45–55 minutes.
12. Taste and adjust with additional salt if needed. Serve hot, making sure to spoon up the caramelized onions and buttery drippings from the bottom of the pan.

Variations & Tips

For a richer version, dot an extra tablespoon or two of butter over the potatoes during the final 10 minutes of roasting. The butter melts into the vegetables and adds even more flavor.

If you enjoy a little color variation, use a combination of red and yellow potatoes. Sweet onions can also be substituted for yellow onions to create an even sweeter, more caramelized flavor.

To serve a larger crowd, add up to 1 additional pound of potatoes and 1 more onion. Increase the butter and salt slightly and use a larger baking pan to maintain proper roasting space.

For make-ahead convenience, prepare the potatoes and onions earlier in the day, toss them with the melted butter and salt, cover the pan, and refrigerate. When ready to bake, roast as directed, adding 5–10 minutes if starting from cold.

For crispier edges, place the pan on a lower oven rack and avoid overcrowding. For softer, casserole-style potatoes, loosely cover the pan with foil during the first 20 minutes of baking, then uncover to finish browning.