Drizzle sweet french dressing over raw diced russet potatoes, alongside 2 extra ingredients, into a glass roasting pan for a weeknight meal I make without even thinking about it

This is the kind of weeknight potato dish I can make on autopilot, the way my mother and the neighbor ladies used to throw things together after a long day. It comes from that old Amish and Midwestern habit of letting a good bottled dressing do the work for you. Raw russet potatoes are diced, scattered in a glass roasting pan, and simply drizzled with sweet French dressing, a bit of onion, and a pat of butter. The oven does the rest, turning everything tender and caramelized around the edges. It’s humble, cozy, and exactly the sort of thing you can slide into the oven while you tend to the rest of supper.

These potatoes are lovely alongside baked pork chops, meatloaf, or a simple roast chicken. I like to add a green vegetable with some crunch, such as steamed green beans or a tossed salad with a sharp vinaigrette to balance the sweetness of the dressing. They also sit nicely next to pan-fried ham or smoked sausage, and any leftovers can be reheated in a skillet the next morning and topped with a fried egg for a hearty farmer-style breakfast.

Servings: 4

2 pounds russet potatoes, scrubbed and diced into 1/2-inch cubes

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch glass roasting or baking pan with nonstick spray or a bit of butter so the potatoes don’t stick.

Scrub the russet potatoes well, leaving the skins on for more flavor and texture if you like. Dice them into roughly 1/2-inch cubes so they cook evenly. Pat them dry with a clean towel to remove excess moisture.

Scatter the diced raw potatoes evenly in the bottom of the glass pan. Sprinkle the chopped onion over the top, tucking some down between the potatoes so it doesn’t burn.

Season the potatoes and onions with the salt and black pepper. You can adjust the salt later, as some French dressings are already fairly salty.

Now for the part I could do with my eyes closed: slowly drizzle the sweet French dressing evenly over the raw diced potatoes and onions, making sure most of the pieces get a good coating but not drowning them. You should still see the tops of the potatoes peeking through.

Dot the top with the small pieces of butter, spacing them around the pan so they melt down over the potatoes as they bake and help with browning.

Cover the glass pan tightly with foil and place it on the middle rack of the preheated oven. Bake, covered, for 25 to 30 minutes, until the potatoes are starting to turn tender when pierced with a fork.

Remove the foil, give the potatoes a gentle stir to re-coat them in the dressing, and spread them back into an even layer. Return the pan to the oven, uncovered, and bake for another 20 to 25 minutes, or until the potatoes are soft inside and caramelized and lightly browned on the edges.

Taste and adjust seasoning with a little more salt and pepper if needed. Let the potatoes rest for 5 minutes before serving so the hot dressing settles and thickens slightly. Serve straight from the glass pan while good and warm.

If you prefer a bit less sweetness, use half sweet French dressing and half zesty Italian or Catalina to keep the same easy method but change the flavor. A small handful of chopped green bell pepper or celery can be added with the onion for more color and crunch. For a heartier version, scatter 1/2 cup of diced cooked ham or crumbled cooked bacon over the potatoes before baking. You can also swap in red potatoes or Yukon Golds, keeping the dice size about the same; they may cook a few minutes faster, so start checking early. For extra browning, turn the broiler on for the last 2 to 3 minutes of baking, watching closely so the sugars in the dressing don’t burn. If you need to prepare this ahead, you can dice the potatoes and onions up to a few hours in advance; store them covered in cold water in the refrigerator, then drain and pat dry thoroughly before adding the dressing so they roast instead of steam. Food safety tips: Always refrigerate leftover potatoes within 2 hours of baking, storing them in a shallow, covered container. Reheat thoroughly in a 350°F oven or in a skillet until piping hot in the center; avoid reheating more than once. Because this recipe uses raw potatoes and a sugary dressing, keep the glass pan away from sudden temperature changes (such as going directly from the refrigerator to a very hot oven) to prevent the glass from cracking; let the pan come closer to room temperature first if it has been chilled.