My neighbor from Ireland taught me this old trick and it makes the perfect dinner side using a mere 4 ingredients

This oven baked 4-ingredients Galway potato chunks recipe comes from a simple trick my former neighbor from Ireland swore by: start with good waxy potatoes, cut them into generous chunks, and let the oven and butter do the heavy lifting. The method is rooted in the rustic potato dishes you still find along the west coast of Ireland—minimal seasoning, high heat, and just enough fat to create a crisp, browned exterior while keeping the centers fluffy and tender. It’s the kind of practical, no-fuss side dish that works on a busy weeknight but feels at home next to a Sunday roast.

Serve these Galway potato chunks straight from the roasting pan while they’re still sizzling, with the melted herb butter spooned over the top. They’re wonderful alongside roasted chicken, grilled sausages, or a simple seared steak, and they pair especially well with anything that has a bit of acidity—think a lemony green salad or vinegar-dressed cabbage. If you’re keeping things casual, set the pan in the center of the table and let everyone help themselves, adding a dollop of sour cream or a spoonful of pan juices from whatever main you’re serving.

Servings: 4

2 1/2 pounds yellow potatoes (Yukon Gold–style), scrubbed

Preheat your oven to 425°F (220°C). Place a large, sturdy metal roasting pan on the center rack to heat while the oven preheats; a hot pan helps the potatoes crisp on contact.

Scrub the yellow potatoes well and pat them dry with a clean towel. Leave the skins on for a rustic texture and better browning. Cut the potatoes into thick chunks—about 1 1/2-inch pieces—trying to keep them roughly the same size so they cook evenly.

In a large mixing bowl, whisk together the melted butter, kosher salt, and dried mixed herbs until the herbs are evenly dispersed and no large clumps remain.

Add the potato chunks to the bowl and toss thoroughly, turning with a spatula or your hands until every surface of each piece is coated in the herb butter. Take a moment to scrape the sides of the bowl so you don’t lose any of the seasoned butter.

Carefully remove the hot roasting pan from the oven and quickly spread the coated potato chunks into an even, single layer. Pour any remaining herb butter from the bowl over the potatoes, making sure the cut sides are mostly facing down to encourage browning.

Return the pan to the oven and roast for 25 minutes without stirring, allowing the undersides of the potatoes to develop a golden, crispy crust.

After 25 minutes, use a thin metal spatula to gently turn the potato chunks, scraping up any browned bits from the pan. Spread them back into a single layer and continue roasting for another 15 to 20 minutes, or until the edges are deeply crisp, the centers are tender when pierced with a knife, and the herb butter has formed a glossy coating.

Taste one potato chunk and adjust the seasoning right in the pan if needed, sprinkling on a pinch more salt. Serve the potatoes hot, directly from the roasting pan, spooning any melted herb butter and crispy bits over the top just before bringing them to the table.

For a slightly different texture, you can parboil the potato chunks for 5 to 7 minutes in salted water, drain well, and let them steam dry before tossing them in the melted herb butter; this can yield an even fluffier interior, though the recipe works beautifully without this step. If you’d like a stronger herbal note while still keeping to the spirit of the original trick, swap the dried herb blend for a single herb such as dried thyme or dried rosemary—both are common with potatoes in Irish-inspired cooking. To lean into a more robust, pub-style side dish, use salted butter and reduce the added salt slightly, then serve the potatoes with malt vinegar on the table for drizzling. For a make-ahead option, you can cut and toss the potatoes with the seasoned butter a few hours in advance and keep them covered in the refrigerator; give them a quick toss before spreading them in the hot pan. Finally, if your oven runs cool or you prefer extra-deep browning, increase the temperature to 450°F (230°C) for the last 10 minutes of roasting, watching closely so the herbs don’t burn.