1. Prep & Preheat
- Preheat oven to 375°F (190°C).
- Lightly grease a 9x13-inch metal baking pan (vintage-style or modern—it all works!).
2. Toss Everything Together
- In a large bowl, combine potatoes, onions, melted butter, salt, and a few grinds of black pepper.
- Toss until evenly coated.
3. Roast to Perfection
- Spread mixture in a single layer in the pan.
- Bake 50–60 minutes, stirring once halfway, until potatoes are tender and onions are deeply caramelized at the edges.
4. Serve Warm
- Spoon straight from the pan while still sizzling.
- Optional: Finish with a sprinkle of fresh parsley or a pat of extra butter.
Serving Suggestions
- 🍗 Classic Sunday pairings: Roast chicken, baked ham, meatloaf, or pot roast
- 🐟 Weeknight ease: Pan-seared pork chops, baked salmon, or grilled sausages
- 🥗 Round it out: Crisp green salad, steamed green beans, or buttered peas
- 🍳 Leftover magic: Reheat in a skillet and top with a fried egg for breakfast!
Make-Ahead & Storage Tips
- Fridge: Keeps up to 4 days—flavor deepens overnight!
- Reheat: Best in a skillet or oven (not microwave) to restore crisp edges.
- Prep ahead: Chop veggies; store in fridge up to 24 hours.
❤️ The Heart of the Dish
This recipe isn’t just about potatoes and onions—it’s about gathering, tradition, and the quiet joy of simple food done well. It’s what Amish families have made for generations: nourishing, affordable, and full of soul.
So toss those potatoes, pour that butter, and let the oven work its magic. Because the best meals aren’t complicated—they’re warm, golden, and made with love.
“Good food doesn’t need a recipe—it just needs butter, onions, and someone hungry.” 🥔✨