Dump canned sliced potatoes in the baking pan and 3 other ingredients to get a meal so delicious your husband will be begging for more!

This 4-ingredient oven baked sliced potato dish is one of those busy-night miracles that still feels like a cozy, from-scratch side. Using canned sliced potatoes means you can literally dump them in the pan, add three pantry staples, and let the oven do the rest. The edges crisp up, the centers stay tender, and the buttery, garlicky flavor makes it feel like something you fussed over for hours. It’s a simple Midwestern-style comfort food that has saved many weeknights at my house and always has my husband going back for seconds.

These baked sliced potatoes are perfect alongside meatloaf, baked chicken, pork chops, or grilled sausages. Add a simple green salad or steamed green beans to round out the plate, or tuck them next to a juicy burger instead of fries. They also work well for breakfast-for-dinner with scrambled eggs and bacon. If you’re serving guests, sprinkle a little extra parsley on top and bring the whole pan right to the table for a rustic, family-style feel.

Servings: 4

2 (15-ounce) cans sliced potatoes, drained well

Preheat your oven to 400°F (200°C). Lightly grease an oven-safe metal baking pan (about 9x13 inches or similar) with a little butter so the potatoes don’t stick.

Open the cans of sliced potatoes and drain them very well. You want them as dry as possible so they can brown nicely. Pat lightly with a paper towel if they seem very wet.

Dump the drained sliced potatoes into the greased metal baking pan, spreading them out in an even layer. It’s fine if some overlap, but try not to pile them too deep.

In a small bowl, stir together the melted butter, garlic powder, and seasoned salt until well combined.

Drizzle the butter mixture evenly over the potatoes, then gently toss or turn the slices with a spatula so they’re all lightly coated. Spread them back out into a mostly even layer.

Bake uncovered for 25–35 minutes, stirring once halfway through, until the potatoes are hot, lightly golden on the edges, and a bit crisp on top. If you like them extra browned, you can turn the broiler on for the last 2–3 minutes, watching closely so they don’t burn.

Remove from the oven and let the potatoes rest for about 5 minutes. Taste and add a pinch more seasoned salt if needed. Serve warm straight from the pan.

For cheese lovers, sprinkle 1/2 to 1 cup of shredded cheddar or Colby Jack over the potatoes during the last 5–10 minutes of baking until melted and bubbly. If your family enjoys a little kick, add 1/4 teaspoon of black pepper or smoked paprika to the butter mixture. For picky eaters who don’t love garlic, reduce the garlic powder to 1/2 teaspoon and add a pinch of onion powder instead. You can also swap seasoned salt for plain salt plus a pinch of paprika and black pepper if that’s what you have on hand. To make it feel more like a full meal, stir in some cooked, crumbled bacon or diced ham before baking. For a lighter version, you can cut the butter down to 2 tablespoons and mist the top lightly with cooking spray before baking to help with browning. Food safety tips: Always check the cans before using—avoid any that are dented, bulging, or rusted. Once opened, don’t leave the potatoes sitting out at room temperature for more than 2 hours. If you have leftovers, cool them quickly, transfer to an airtight container, and refrigerate within 2 hours; reheat thoroughly in the oven or microwave until steaming hot before serving again.