My best friend’s mom makes this for every Sunday supper, and the smell alone is incredible

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.
Oven Baked Amish Roasted Potatoes and Onions
Servings: 4

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)
1 1/2 teaspoons kosher salt (or to taste)
Directions