Drizzle pure maple syrup over raw halved fingerling potatoes, alongside 1 additional ingredient, into a glass roasting pan for a simple dinner that disappears faster than anything else

This is one of those no-fuss, three-ingredient recipes that somehow feels a little special every time it hits the table. Inspired by simple Amish-style cooking, these maple roasted fingerling potatoes go straight into a glass roasting pan raw, get a generous drizzle of pure maple syrup, a sprinkle of salt, and then the oven does the rest. The maple syrup caramelizes around the potatoes, giving you crispy edges, tender centers, and a sweet-salty flavor that disappears fast—especially with hungry kids or guests around.

These maple roasted potatoes are wonderful alongside roasted chicken, pork chops, or a simple skillet sausage. I like to add a green vegetable—steamed green beans, roasted Brussels sprouts, or a crisp salad—to balance the sweetness. They’re also a cozy side with eggs and bacon for a breakfast-for-dinner night. Put the hot glass pan right on a trivet in the middle of the table and let everyone scoop their own; they go quickly, so consider a double batch if you’re feeding big appetites.

Servings: 4

2 pounds fingerling potatoes, scrubbed and halved lengthwise

Preheat your oven to 400°F (200°C). Place a glass roasting pan or 9x13-inch glass baking dish on the counter so it’s ready for the potatoes.

Scrub the fingerling potatoes well under cool water and pat them dry with a clean kitchen towel. Slice each potato in half lengthwise so you have plenty of flat surfaces to caramelize.

Place the raw halved fingerling potatoes directly into the glass roasting pan, spreading them into an even layer with as many cut sides facing down as possible.

Drizzle the pure maple syrup evenly over the potatoes, making sure to cover as many pieces as you can. Sprinkle the salt evenly over the top.

Using clean hands or a spatula, gently toss the potatoes right in the glass pan until they’re lightly coated in maple syrup and the salt is distributed. Spread them back out into a single layer, again trying to keep the cut sides down for better browning.

Slide the glass roasting pan into the preheated oven and bake for 25–30 minutes, stirring once halfway through, until the potatoes are fork-tender and the maple syrup has thickened and caramelized on the edges.

If you’d like a deeper caramelized finish, leave the potatoes in the oven for an additional 5–10 minutes, watching closely so the syrup doesn’t burn. The potatoes should have golden-brown spots and a glossy coating.

Remove the pan from the oven and let the potatoes sit for 3–5 minutes; the hot syrup will thicken a bit more as it cools. Taste and sprinkle with a pinch more salt if needed, then serve straight from the glass pan while hot.

For picky eaters who are unsure about too much sweetness, you can cut the maple syrup back to 3 tablespoons and add an extra pinch of salt for a more balanced flavor. If your family likes a hint of savory warmth, sprinkle 1/2 teaspoon of dried thyme or rosemary over the potatoes along with the salt (this technically adds another ingredient, but it’s an easy optional twist). For extra crisp edges, preheat the empty glass roasting pan in the oven for 5–10 minutes before adding the potatoes, then carefully drizzle and toss them quickly in the hot dish. If you’re cooking ahead, you can scrub and halve the potatoes in the morning, keep them submerged in cold water in the fridge, then drain and dry well before adding the maple syrup and salt at dinnertime. Leftovers reheat nicely in a skillet over medium heat until warmed through and re-crisped, and they’re delicious tucked into breakfast burritos or served alongside scrambled eggs the next day.