Sprinkle dry chicken bouillon over raw diced russet potatoes, alongside 1 other ingredient, into a glass baking dish for a hearty side that's always a yes in my house

This little potato dish is the kind of thing you throw together on a busy evening and somehow it still tastes like Sunday supper. It reminds me of the simple Amish-style cooking I grew up around here in the rural Midwest—nothing fancy, just pantry staples and a hot oven doing the work. Raw russet potatoes are diced and tossed straight into a glass baking dish, then you sprinkle dry chicken bouillon over the top with just one more ingredient to bring it all together. The result is a hearty, savory side that’s always a yes in my house, especially when I don’t feel like fussing with a lot of pots and pans.

These bouillon potatoes are wonderful next to roast chicken, meatloaf, pork chops, or a skillet of fried ham. I like to add a simple green vegetable—steamed green beans, peas, or a tossed salad—to round out the plate. They’re also nice for breakfast or brunch alongside scrambled eggs and sausage, and any leftovers reheat well in a skillet with a little extra butter until they crisp up at the edges.

Servings: 4

2 pounds russet potatoes, scrubbed and diced into 1/2-inch cubes

Preheat your oven to 400°F (200°C). Set out a 9x13-inch glass baking dish.

Scrub the russet potatoes well and pat them dry. Leave the skins on for a more rustic, hearty feel, then dice them into roughly 1/2-inch cubes so they cook evenly.

Place the raw diced potatoes directly into the glass baking dish and spread them into an even layer.

Drizzle the vegetable oil evenly over the potatoes, tossing gently with your hands or a spoon so most pieces get a light coat.

Sprinkle the dry chicken bouillon powder evenly over the oiled potatoes. Use your hands to toss again, making sure the bouillon is distributed as evenly as you can. Smooth the potatoes back into a single layer.

Cover the glass baking dish tightly with foil to help the potatoes steam and soften. Place in the preheated oven and bake for 25 minutes.

Carefully remove the foil, stir the potatoes to turn them over, then spread them back out in an even layer. Return the dish to the oven, uncovered.

Bake another 20–25 minutes, stirring once more if needed, until the potatoes are tender inside and lightly browned on the edges. Total baking time will be about 45–50 minutes, depending on your oven and how full the dish is.

Taste a potato cube and, if needed, adjust seasoning very lightly—remember the bouillon is salty, so you may not need any extra salt. Serve hot straight from the glass dish.

If you prefer a richer flavor, you can swap half or all of the vegetable oil for melted butter, keeping the total fat amount the same so it still counts as just one added ingredient. For a slightly softer, almost mashed texture, cover the dish with foil for the full baking time, then uncover just for the last 5–10 minutes to get a little browning on top. If your bouillon is very salty, cut it back to 2 tablespoons the first time you make this and adjust next time to taste. You can also change the character of the dish by using a different flavor of bouillon, such as vegetable or beef, while keeping the same simple three-ingredient method. Leftovers crisp up beautifully in a cast-iron skillet with a spoonful of oil or butter, turning into breakfast potatoes that go well with eggs and bacon.