My aunt made this for Sunday supper and it steals the show every time. They come out so fork tender and rely on just 3 simple ingredients.

This oven baked 3-ingredient paprika potato bake is one of those no-fuss, no-fail sides that somehow still feels special. My aunt has made a version of this for Sunday suppers for as long as I can remember, and it always steals the show next to the roast or chicken. The potatoes come out ridiculously fork tender with crispy, paprika-kissed edges, and all you need are potatoes, paprika, and a good glug of oil. It’s the kind of recipe you can throw together after work, slide into the oven, and forget about until the house smells amazing.

These potatoes are perfect alongside roast chicken, baked pork chops, or a simple skillet steak. I also love them with a big green salad and steamed green beans for an easy weeknight dinner. They’re great for Sunday supper, but they also work for meal prep—pack them with leftover meatloaf or rotisserie chicken for lunches. If you’re serving brunch, pair them with scrambled eggs and bacon and you’ve basically got a hearty Midwestern diner plate at home.

Servings: 4

2 1/2 pounds russet or Yukon Gold potatoes, scrubbed and thinly sliced (about 1/4 inch thick)

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup, making sure the foil comes up the sides a bit to catch any oil.

Thinly slice the scrubbed potatoes into about 1/4-inch rounds. Try to keep the slices roughly the same thickness so they cook evenly. Pat them dry with a clean kitchen towel or paper towels to remove excess moisture.

In a large mixing bowl, combine the oil and paprika. Whisk or stir until the paprika is evenly dispersed and the oil looks a deep reddish color.

Add the sliced potatoes to the bowl. Toss well with your hands or tongs until every slice is lightly coated in the paprika oil. Take a moment to separate any slices that are stuck together so they all get some seasoning.

Spread the potatoes out in a single, even layer on the foil-lined baking sheet. Overlapping a little is fine, but avoid piling them up too much or they’ll steam instead of brown.

Place the baking sheet on the middle rack and bake for 25 minutes. Carefully remove the pan and use a thin spatula or tongs to flip and shuffle the potato slices so they brown evenly.

Return the pan to the oven and continue baking for another 20 to 30 minutes, or until the potatoes are deeply golden in spots, the edges are crisped, and the centers are very fork tender. Total time will depend on your oven and how thickly you sliced the potatoes.

Once done, let the potatoes rest on the baking sheet for 5 minutes so they set up a bit. Serve hot straight from the foil-lined pan or transfer to a warm serving dish.

If you want extra color and crisp edges, bump the oven up to 425°F (220°C) for the last 10 minutes of baking and keep a close eye on them. You can swap in smoked paprika for a deeper, campfire-style flavor, or use half sweet paprika and half smoked for a nice balance. For a slightly richer version, drizzle an extra tablespoon of oil over the potatoes halfway through baking. If you’re cooking for a crowd, double the recipe and use two sheet pans, rotating them between racks halfway through for even browning. To make these ahead, slice the potatoes and store them in cold water in the fridge for up to 8 hours, then drain and dry very well before tossing with oil and paprika so they still crisp up. Leftovers reheat nicely on a hot sheet pan at 400°F for about 10 minutes, or in an air fryer if you have one.