My Amish aunt passed down this incredible spring side dish and it only takes 4 ingredients to make

This simple oven baked 4-ingredients Amish chive roasted potatoes recipe comes from my Amish aunt, who always made it as a fresh spring side dish when the first chives popped up in the garden. It’s the kind of recipe you can throw together on a busy weeknight, but it still feels special enough for Sunday dinner or a potluck. With just baby potatoes, butter, chives, and salt, you get golden, tender potatoes with crispy edges, a buttery sheen, and a bright pop of fresh green chives on top.

These potatoes are wonderful alongside roast chicken, baked ham, or simple grilled pork chops. I also like to serve them with a big green salad or steamed green beans to keep things light and springy. If you’re feeding a crowd, pair them with a veggie tray and a simple fruit salad so everyone can help themselves. They reheat nicely, so you can make them a little ahead and warm them in the oven while your main dish finishes.

Servings: 4

2 pounds baby potatoes, washed and halved

Preheat your oven to 400°F (200°C). Lightly grease a glass casserole dish with a small pat of butter so the potatoes don’t stick.

Wash the baby potatoes well and pat them dry with a clean kitchen towel. Cut any larger potatoes in half so they are all roughly the same size for even roasting.

In a large bowl, combine the halved potatoes and melted butter. Sprinkle the salt over the top and toss well until every potato is coated and shiny.

Spread the buttered potatoes in an even layer in the greased glass casserole dish, cut sides down as much as possible. This helps them get that nice golden, roasted surface.

Place the dish on the middle rack of the oven and bake for 30–35 minutes, stirring once around the 20-minute mark, until the potatoes are fork-tender and golden brown on the edges.

Remove the dish from the oven and immediately sprinkle the chopped fresh chives over the hot potatoes. Toss gently so the melted butter glazes the potatoes and the chives cling to them.

Taste and add a pinch more salt if needed. Serve the potatoes hot right from the glass casserole dish, with an extra sprinkle of fresh chives on top for color.

If you have picky eaters, you can leave some of the potatoes without chives and just sprinkle them on half of the dish so everyone is happy. For a slightly richer version, add an extra tablespoon of butter before serving and let it melt over the hot potatoes. If you prefer a lighter touch, you can cut the butter back to 3 tablespoons and add a splash of the potato cooking water from another dish or a teaspoon of neutral oil to help them roast. You can also play with the texture by roasting the potatoes a bit longer for more crisp edges, just keep an eye on them so they don’t burn. If you don’t have baby potatoes, small red or gold potatoes cut into 1-inch chunks will work; just try to keep the pieces uniform. For food safety, always wash potatoes thoroughly to remove dirt, and don’t use any that are very soft, moldy, or heavily sprouted. Melt the butter gently and avoid leaving it at room temperature for long periods. Leftover potatoes should be cooled within 2 hours, stored in an airtight container in the refrigerator, and eaten within 3–4 days; reheat them in a hot oven until steaming all the way through.