My brother in law brought this back from his trip overseas and you only need 4 things to make it

This oven baked 4-ingredients Irish pub potatoes recipe is one my brother-in-law brought back from a little pub he found overseas. It’s the kind of no-fuss side dish they serve with a pint and a hearty meal: crispy, golden potato chunks tossed in garlicky butter and a sprinkle of herbs. You only need four basic ingredients, and everything roasts together on a foil-lined pan for easy cleanup. It’s perfect for busy weeknights, game day, or whenever you want something cozy and comforting without a lot of fuss.

These potatoes are wonderful alongside roast chicken, grilled sausages, steak, or a simple baked fish. They also pair nicely with a big green salad or steamed veggies to round out the plate. For a more pub-style spread, serve them with burgers or sandwiches and a little dish of ketchup or malt vinegar on the side. If you’re entertaining, you can even put them out as a snack with toothpicks and a creamy dip like ranch or sour cream and chives.

Servings: 4

2 pounds russet or Yukon Gold potatoes, scrubbed and cut into 1-inch chunks

Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil for easy cleanup, and lightly grease the foil with a bit of butter or cooking spray if you like.

Scrub the potatoes well and pat them dry. Cut them into roughly 1-inch chunks so they cook evenly. Try to keep the pieces close in size so they crisp up at the same rate.

In a large bowl, whisk together the melted butter, minced garlic, and dried mixed herbs. If you’re using salt and pepper, add them to the bowl as well and stir to combine.

Add the potato chunks to the bowl and toss until every piece is well coated in the garlic-herb butter. Take a minute to really turn them over with a spatula or your hands so nothing is dry.

Spread the coated potatoes out on the prepared baking sheet in a single layer, making sure they aren’t crowded. If they’re piled on top of each other, they’ll steam instead of getting crispy.

Place the baking sheet on the middle rack and bake for 25 minutes. Then pull the pan out, gently flip the potatoes with a spatula, and spread them back into a single layer.

Return the potatoes to the oven and bake for another 15–20 minutes, or until they are deep golden brown and crispy on the edges and tender in the center when pierced with a fork.

Taste a piece and adjust seasoning if needed, adding a pinch more salt or herbs while they’re still hot. Serve right from the foil-lined pan for that cozy pub feel, or transfer to a warm serving dish and enjoy immediately.

If you have picky eaters, you can go lighter on the garlic or even leave it out of a small portion by tossing a few potatoes in plain melted butter and herbs on a separate corner of the pan. For extra crispiness, soak the cut potatoes in cold water for 20–30 minutes, then drain and dry very well before tossing in butter; this removes some starch and helps them brown. You can swap russet or Yukon Gold potatoes for red potatoes if that’s what you have, just keep the chunks about the same size. To lean into the pub flavor, sprinkle a little extra dried parsley or thyme on top right after baking, or serve with a side of malt vinegar or grainy mustard for dipping. If you’d like a cheesy twist, as soon as the potatoes come out of the oven, scatter a small handful of shredded cheddar over part of the pan and let it melt for anyone who wants it. Leftovers reheat well: spread them on a pan and pop into a hot oven or air fryer for a few minutes until re-crisped.