A sweet Amish lady at our local farmers’ market passed this method along to me years ago, and I haven’t made potatoes any other way since. It’s as simple and honest as the way she described it: just potatoes, butter, salt, and a whisper of dried parsley.
Fresh potatoes and butter on a farmhouse counter
The trick is in how you roast them—hot oven, plenty of space, and no fussing. The result is a big stoneware platter of crispy-edged, golden potato chunks, glistening with butter and scattered with green flecks, the kind of dish that feels right at home on a Sunday table or any weeknight when you want something warm and comforting without a lot of work.
These butter roasted potatoes are hearty enough to sit beside just about anything: roast chicken, meatloaf, pork chops, pot roast, or a simple skillet of fried ham. I like to serve them right in the same stoneware baking dish they’re cooked in so they stay hot and rustic-looking on the table. Add a simple green vegetable—like steamed green beans, buttered peas, or a tossed salad—and maybe a dish of applesauce or coleslaw, and you’ve got the kind of balanced, stick-to-your-ribs Midwestern meal that satisfies everyone from the farmhands to the little ones.
Oven Baked Butter Roasted Potatoes
Servings: 4
Ingredients
2 pounds russet or Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
1/3 cup unsalted butter, melted (plus a little extra for greasing the pan)
1 teaspoon kosher salt (or to taste)
1 teaspoon dried parsley flakes
Cut potatoes in a bowl ready for roasting
Directions
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