My best friend’s mom makes this for every Sunday supper, and the smell alone is incredible. A simple 4 ingredient classic.

This oven baked 4-ingredients 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 vintage-style metal 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 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

2 pounds russet or yellow potatoes, scrubbed and cut into 1-inch chunks

Preheat your oven to 400°F (200°C). Lightly grease a metal baking pan (an 8×11 or 9×13 works well) with a small pat of butter so the potatoes and onions don’t stick and can really crisp and caramelize.

Prep the potatoes by scrubbing them well and cutting them into roughly 1-inch chunks so they cook evenly. If you’re short on time, you can leave the skins on for extra texture and less prep.

Slice the onions into thick half-moons so they hold up in the oven. Aim for about 1/2-inch thickness; thinner slices will burn before the potatoes are tender.

Add the potato chunks and onion slices to the prepared baking pan, spreading them out in as even a layer as you can. A little overlap is fine, but try not to pile them too deep or they’ll steam instead of roast.

Drizzle the melted butter evenly over the potatoes and onions, then sprinkle the kosher salt over the top. Use clean hands or a large spoon to toss everything right in the pan until every piece looks lightly coated in butter and seasoning.