Throw raw diced potatoes in the metal baking pan and 3 easy extras to get a meal so delicious your family will be begging for more.

This 4-ingredient oven Amish glazed potatoes recipe is exactly what I reach for on those weeknights when I’m juggling emails, kids’ activities, and a serious carb craving. It’s inspired by those simple, no-fuss Amish-style sides that rely on pantry staples and a hot oven to turn basic ingredients into something cozy and comforting. You literally toss raw diced potatoes into a metal baking pan, add three easy extras, and let the oven handle the rest. The result is a pan of glistening, amber-glazed potatoes that taste like you spent way more time than you actually did—and yes, the kind of dish your family will absolutely ask for again.

These glazed potatoes are hearty enough to sit next to just about any protein: roasted chicken, baked pork chops, meatloaf, or grilled sausages are all perfect matches. I like to add something fresh and crisp on the side, like a simple green salad or steamed green beans, to balance the sweetness of the glaze. If you’re keeping it extra easy, warm dinner rolls or buttered frozen peas turn this into a full, family-friendly meal without much extra effort. They also reheat well, so they’re great for meal prep alongside leftover rotisserie chicken.

Servings: 4

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

Preheat your oven to 400°F (200°C). Place a metal 9x13-inch baking pan on the middle rack while the oven heats so the pan gets hot.

While the oven preheats, scrub the potatoes and dice them into roughly 1/2-inch cubes. There’s no need to peel unless you prefer them that way—just keep the pieces about the same size so they cook evenly.

In a large bowl or measuring cup, whisk together the melted butter, brown sugar, and kosher salt until the sugar is mostly dissolved and you have a glossy, amber-colored mixture.

Carefully remove the hot metal baking pan from the oven and immediately add the raw diced potatoes to the pan, spreading them into an even layer.

Pour the butter–brown sugar mixture evenly over the potatoes in the pan. Use a spatula or large spoon to toss the potatoes right in the pan until every piece is coated in the glistening amber glaze and spread them back into a single layer.

Cover the pan tightly with foil and bake for 20 minutes to help the potatoes steam and start to soften.

Remove the foil, stir the potatoes to re-coat them in the glaze, then spread them back out. Continue baking uncovered for 20–25 minutes, stirring once more halfway through, until the potatoes are tender and the edges are caramelized and golden.

Taste and add a pinch more salt if needed. Serve the potatoes hot straight from the metal pan, making sure to spoon any extra glaze over the top.

For a slightly less sweet version, reduce the brown sugar to 3 tablespoons and add 1/2 teaspoon black pepper for a more savory balance. If you like a bit of tang, drizzle 1–2 teaspoons apple cider vinegar over the potatoes during the last 5 minutes of baking to brighten the glaze. You can also swap in salted butter and then reduce the added salt to 1/2 teaspoon. For more texture and color, toss in a handful of diced carrots or sweet potatoes with the white potatoes (just keep the total amount around 2 pounds so the glaze still coats everything well). To save time on busy nights, dice the potatoes up to a day ahead and store them in cold water in the fridge; drain and pat dry before tossing with the glaze so they roast instead of steam. Leftovers reheat nicely in a hot skillet with a splash of oil or butter until crisp around the edges.