Dump cubed potatoes in your favorite baking dish with 4 other ingredients and get a dish so satisfying your husband will be asking when you're making it again

This 5-ingredient oven Amish herb potatoes recipe is my kind of weeknight magic: you literally dump cubed yellow potatoes into your favorite baking dish, toss with four simple pantry ingredients, and let the oven do the rest. The vibe is very Amish-style comfort food—humble ingredients, cozy herbs, and a buttery finish—without any fussy steps. It’s the kind of side dish that feels special enough for Sunday dinner but is easy enough to throw together after work, and yes, it’s absolutely the kind of thing that will have your husband asking when you’re making it again.

Serve these Amish herb potatoes alongside simple main dishes like roasted chicken, grilled pork chops, or pan-seared steak. They’re also great with meatloaf or baked ham for a classic Midwest-style dinner. Add a green veggie—like roasted broccoli, green beans, or a simple side salad—to round things out. If you’re hosting, you can keep the potatoes in a warm oven (around 200°F) while you finish the rest of the meal, and they reheat well for lunch the next day with eggs or leftover protein.

Servings: 4

2 pounds yellow potatoes, washed and cut into 1-inch cubes

Preheat your oven to 400°F (200°C). Lightly grease your favorite deep stoneware or ceramic baking dish, if it’s prone to sticking.

Dump the cubed yellow potatoes straight into the baking dish, spreading them into an even layer so they roast evenly.

Drizzle the melted butter and olive oil evenly over the potatoes. Sprinkle the kosher salt and dried mixed herbs over the top so you can see the herbs scattered across the surface.

Using a large spoon or clean hands, toss the potatoes right in the baking dish until every cube is lightly coated with the butter, oil, salt, and herbs. Spread them back into a mostly single layer for best browning.

Sprinkle a small extra pinch of dried herbs over the top so they’re visible, matching that pretty process shot of potatoes with herbs scattered across the surface.

Bake, uncovered, for 35–45 minutes, stirring once about halfway through, until the potatoes are golden on the edges and tender when pierced with a fork. Thicker cubes may need closer to 45 minutes.

Taste a potato and adjust with a little more salt if needed. Serve hot straight from the baking dish, spooning any herby butter and oil from the bottom over the top before bringing it to the table.

You can easily tweak these Amish herb potatoes to fit what you have on hand. Swap the dried herb mix for just dried parsley, Italian seasoning, or a combo of thyme and rosemary. For a little extra richness, add 1–2 tablespoons of grated Parmesan during the last 10 minutes of baking. If you love garlic, stir in 1/2 teaspoon of garlic powder with the herbs; fresh minced garlic can burn at this temperature, so if you use it, add it halfway through baking and stir well. For a dairy-free version, replace the butter with more olive oil. To make them crispier, spread the potatoes in a larger baking dish or sheet pan so they aren’t crowded, and bump the oven up to 425°F for the last 10 minutes. Food safety tips: Always wash the potatoes well before cutting, especially if you’re leaving the skins on. Use a clean cutting board and knife, and avoid cross-contamination with raw meat or poultry—prep potatoes first or wash everything thoroughly before switching tasks. Make sure the potatoes are cooked until fully tender; undercooked potatoes can be unpleasant and harder to digest. Leftovers should be cooled within 2 hours, then stored in an airtight container in the fridge and eaten within 3–4 days. Reheat thoroughly until steaming hot before serving.