This Oven-Baked Amish Roasted Potatoes and Onions is a hearty, no-fuss side dish that brings out the natural sweetness of yellow onions and pairs it with crispy, buttery potatoes. Roasting at 400°F allows the butter to lightly brown, adding a subtle nutty flavor while the onions soften and caramelize into the potatoes. The end result is a simple, four-ingredient dish with rich, skillet-like flavor and the ease of oven cooking.
Oven-Baked Amish Roasted Potatoes and Onions
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
1 1/2 tsp kosher salt
Instructions
Step 1: Prep the vegetables
Preheat the oven to 400°F. Lightly grease a metal baking pan with a bit of butter. Cut the potatoes into evenly sized chunks and slice the onions into thick pieces.
Tip: Keep the onion slices fairly thick so they don’t burn too quickly—they’ll soften and caramelize better this way.
