My grandma used to make this for Easter dinner and it completely steals the show every time. You won't believe it only needs 3 ingredients!

Every Easter, my grandma would set this simple potato dish right in the center of the table, and somehow it always outshined the ham and all the fancy sides. Out here in the rural Midwest, we’ve never been afraid of straightforward food that just plain tastes good, and this oven baked 3-ingredient parmesan potato bake is exactly that. Just potatoes, butter, and parmesan—nothing fussy, no long grocery list—yet it comes out of the oven with crispy golden skins, tender insides, and a salty, cheesy crust that has everyone reaching for seconds. It’s the kind of recipe that’s been passed down not because it’s impressive on paper, but because it quietly steals the show every single time.

Serve this parmesan potato bake piping hot in a big, sturdy bowl or casserole dish so everyone can help themselves. It pairs beautifully with baked ham, roast chicken, or a simple meatloaf, and it’s right at home next to green beans, glazed carrots, or a crisp lettuce salad. A little extra grated parmesan at the table never hurts, and if you like, you can offer sour cream or plain Greek yogurt on the side, though it’s plenty flavorful on its own. Leftovers reheat nicely in a hot oven and make a fine partner to fried eggs the next morning.

Servings: 6

3 pounds small potatoes (baby red or yellow), scrubbed and well dried

Preheat your oven to 400°F (200°C). Generously butter a large, shallow baking dish or oven-safe serving bowl so the potatoes won’t stick and the edges get nicely browned.

Scrub the potatoes well and pat them completely dry with a clean towel. Leave the skins on—those skins are what get beautifully crisp and golden.

Cut the potatoes into bite-size chunks, about 1 to 1 1/2 inches. Try to keep the pieces roughly the same size so they cook evenly.

In a large bowl, drizzle the melted butter over the potatoes. Toss well until every piece is lightly coated, making sure the butter reaches all the nooks and crannies.

Sprinkle the grated parmesan over the buttery potatoes. Toss again until the cheese clings to the potatoes and forms a light, even coating. It will look a bit powdery at this stage—that’s exactly what you want for a good crust.

Spread the potatoes in an even layer in the prepared baking dish. Scrape any cheese and butter left in the bowl over the top; that’s flavor you don’t want to waste.

Bake, uncovered, on the middle rack for 35 to 45 minutes, stirring gently once or twice, until the potatoes are tender when pierced with a fork and the skins and cheese are deep golden and crisp around the edges.

If you’d like an extra-crispy finish, move the dish to the upper rack for the last 5 minutes of baking, watching closely so the cheese doesn’t burn.

Remove from the oven and let the potatoes sit for 5 minutes to settle. Give them a gentle stir to loosen any extra-crispy bits from the bottom, then transfer to a large serving bowl if you didn’t bake them in one. Serve hot, straight from the table, and don’t be surprised when the bowl comes back empty.

Use this simple base as a canvas, but keep in mind that any additions will take you beyond the original 3-ingredient spirit. For a slightly different texture, you can swap half the small potatoes for thinly sliced russets and layer them in the dish, still using only butter and parmesan. If you like a deeper cheese flavor, mix in a tablespoon or two more parmesan, or sprinkle a little extra over the top during the last 10 minutes of baking. For make-ahead convenience, you can toss the cut potatoes with the melted butter and cheese a few hours early and keep them covered in the refrigerator; just give them a quick stir before baking and add 5 minutes to the cook time if they go into the oven chilled. If your oven runs hot, check the potatoes at the 30-minute mark to be sure the cheese isn’t getting too dark—every oven has its own personality, and this dish forgives a lot but not a scorched top. Finally, remember that the key to those crispy golden skins in the photo is dryness: really dry potatoes, a well-buttered pan, and enough space in the dish so they roast rather than steam.