Sprinkle celery seeds over raw cubed baby gold potatoes, along with 2 more ingredients, into a glass baking dish for a cozy side dish that’s my default when I don't know what to make

This cozy little potato side is my default move on nights when I’m staring into the fridge, not sure what to make. It leans on a very old-fashioned Amish-style combination: tender potatoes, a good glug of fat, and celery seed for that warm, savory perfume. The beauty is in the simplicity—four ingredients, all tossed straight into a glass baking dish, then into the oven. No parboiling, no fussy steps, just honest, comforting potatoes that go with almost anything.

These celery seed potatoes are lovely next to roasted chicken, pork chops, or a simple seared steak. I also like them with pan-fried sausages and a green salad for an easy weeknight dinner. They’re right at home on a holiday table alongside ham or turkey, and the leftovers reheat well in a skillet with a fried egg on top. A side of steamed green beans, braised cabbage, or a crisp cucumber salad balances the richness nicely.

Servings: 4

2 pounds baby gold potatoes, scrubbed and cut into 1-inch cubes

Preheat your oven to 400°F (200°C). Place a glass baking dish (about 9x13 inches) on the counter so it’s ready for the potatoes.

Scrub the baby gold potatoes well under cool running water, then pat them dry with a clean kitchen towel. Cut them into roughly 1-inch cubes so they cook evenly.

Add the cubed potatoes directly into the glass baking dish in an even layer. Drizzle the neutral oil or melted butter evenly over the potatoes.

Sprinkle the celery seeds evenly over the raw cubed potatoes, followed by the kosher salt. Use clean hands or a spatula to toss everything right in the dish until the potatoes are well coated and the seasonings are evenly distributed, then spread them back into a single layer.

Place the glass baking dish on the middle rack of the preheated oven. Bake for 25 minutes, then remove the dish and gently stir or flip the potatoes so they brown evenly.

Return the dish to the oven and continue baking for another 15–20 minutes, or until the potatoes are tender when pierced with a fork and the edges are golden and crisp.

Taste and adjust the seasoning with a pinch more salt if needed. Serve the potatoes hot, right from the glass dish, while the celery seed aroma is at its best.

You can play with this basic formula without losing its simple charm. For a richer, more old-fashioned Amish feel, use all butter instead of oil, but keep the oven at or below 400°F to avoid scorching the milk solids. If you’d like a slightly deeper flavor, add a few grinds of black pepper or a pinch of onion powder along with the celery seeds. Fresh herbs like chopped parsley or chives can be sprinkled on after baking for color and freshness. If you need to keep the dish dairy-free, stick with a neutral oil such as canola, sunflower, or light olive oil. For smaller households, halve the recipe and use an 8x8-inch glass dish; start checking for doneness about 5 minutes earlier. Food safety tips: Always scrub potatoes thoroughly to remove dirt, and trim away any green spots or deep eyes before cooking, as those can be bitter. Dry the potatoes well so they roast instead of steaming. Handle the hot glass baking dish carefully—avoid placing it directly from the hot oven onto a very cold or wet surface, which can cause thermal shock and potential breakage. Leftover potatoes should be cooled, then refrigerated within 2 hours and eaten within 3–4 days; reheat thoroughly until steaming hot before serving.