Scatter chopped fresh dandelion greens over raw diced yukon gold potatoes, along with 2 other ingredients, into a glass baking pan for a cozy spring supper that's always a yes in my house

This cozy spring potato dish is one of those simple, four-ingredient recipes that feels a little old-fashioned in the best way. It takes a cue from Amish-style cooking, where humble ingredients like potatoes and wild greens get turned into something comforting and hearty. You just scatter chopped fresh dandelion greens over raw diced Yukon Gold potatoes in a glass baking pan, add a couple more pantry staples, and let the oven do the work. It’s an easy side that fits right into busy weeknights but still feels special enough for Sunday supper.

Serve these oven-baked dandelion potatoes alongside roasted chicken, grilled pork chops, or simple baked fish. They’re also lovely with fried eggs or a veggie omelet for a breakfast-for-dinner night. A crisp green salad or sliced cucumbers with vinegar and salt help balance the richness. If you want to keep things very simple, just add some buttered bread or dinner rolls and a jar of pickles, and you’ve got a complete, comforting meal.

Servings: 4

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

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch glass baking pan with a bit of the oil or a quick swipe of butter to keep the potatoes from sticking.

Place the raw diced Yukon Gold potatoes in an even layer in the bottom of the glass baking pan. Spread them out so they roast instead of steaming.

Scatter the chopped fresh dandelion greens evenly over the top of the potatoes, making sure they’re spread from corner to corner of the pan. This is where the flavor and that pretty spring look really come in.

Drizzle the remaining oil evenly over the potatoes and dandelion greens. Sprinkle the kosher salt over everything, trying to cover the surface so each bite is seasoned.

Using clean hands or a large spoon, gently toss the potatoes and greens right in the glass pan until everything is lightly coated in oil and the greens are tucked in among the potatoes. Spread back into an even layer.

Cover the glass baking pan tightly with foil and bake for 20 minutes to let the potatoes start to soften and the greens wilt without drying out.

Remove the foil, give the potatoes and greens a quick stir, then spread back into an even layer. Return the pan to the oven, uncovered, and bake for another 20 to 30 minutes, stirring once more halfway through, until the potatoes are tender and lightly golden on the edges.

Taste and add a pinch more salt if needed. Let the potatoes rest for 5 minutes to settle and cool slightly, then serve warm straight from the glass pan at the table.

If your family is unsure about dandelion greens, you can start with half dandelion greens and half mild greens like baby spinach or chopped Swiss chard, then increase the dandelion as they get used to the flavor. For picky eaters, dice the potatoes a little smaller so the greens cling to them and are less obvious in each bite. You can also add a small sprinkle of black pepper or garlic powder before baking without changing the spirit of the recipe. For a richer version, drizzle a tablespoon or two of cream over the potatoes during the last 10 minutes of baking or add a small handful of shredded mild cheese on top. If you don’t have Yukon Gold potatoes, red potatoes work well and hold their shape nicely. To prep ahead, you can dice the potatoes and chop the greens earlier in the day; keep the potatoes covered in cold water in the fridge so they don’t brown, then drain and pat dry before scattering them into the glass pan with the greens and baking as directed.