Scatter peeled pearl onions over raw cubed yukon gold potatoes, as well as 2 simple ingredients, into a glass casserole dish for a springtime dinner that is always a yes in my house

This is my ultra-simple, four-ingredient Amish-style pearl onion potatoes, the kind of cozy side dish that quietly steals the show at a springtime dinner. The whole idea is as straightforward as the headline: scatter peeled pearl onions over raw cubed Yukon Gold potatoes, add just two more pantry ingredients, and slide the glass casserole dish into the oven. I love this for busy weeknights or holidays because it feels a little old-fashioned and homey, but it takes almost no active time. While the potatoes roast, the onions soften and sweeten, and everything soaks up buttery flavor and a sprinkle of salt for that classic, comforting Amish-inspired simplicity.

Serve these pearl onion potatoes alongside roast chicken, baked ham, or a simple skillet pork chop for an easy spring dinner. I like to add a bright green vegetable on the side, like steamed green beans, roasted asparagus, or a crisp salad with a tangy vinaigrette to balance the richness. They also work well on a brunch table next to scrambled eggs or a frittata, and leftovers reheat nicely next to grilled sausages or veggie burgers for a quick lunch.

Servings: 4

2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes

Preheat your oven to 400°F (200°C). Place a glass 9x13-inch casserole dish on the counter so it’s ready for layering.

Add the raw cubed Yukon Gold potatoes directly into the glass casserole dish and spread them into an even layer so they cook evenly.

Scatter the peeled pearl onions evenly over the top of the raw potatoes, letting some fall down into the gaps so every scoop later has a mix of potatoes and onions.

Drizzle the melted butter slowly over the potatoes and onions, trying to cover as much surface as possible. Sprinkle the kosher salt evenly over everything.

Use clean hands or a large spoon to gently toss the potatoes and onions right in the glass dish until they are lightly coated with the butter and salt, then spread them back into an even layer.

Cover the dish tightly with foil and bake for 25 minutes to let the potatoes and onions steam and start to soften without drying out.

Remove the foil, give everything a gentle stir, and spread it back out. Return the uncovered dish to the oven and bake for another 20 to 25 minutes, stirring once more halfway through, until the potatoes are tender when pierced with a fork and the pearl onions are soft and lightly golden in spots.

Taste and add a pinch more salt if needed. Let the casserole rest for 5 minutes before serving so the butter settles and the potatoes firm up just enough to scoop neatly.

For an herby twist, sprinkle 1 to 2 teaspoons of dried thyme, rosemary, or Italian seasoning over the potatoes and onions along with the salt before baking. If you want a bit more richness, you can toss in 1/4 cup grated Parmesan cheese during the last 10 minutes of baking so it melts without burning. To make this dairy-free, swap the butter for an equal amount of olive oil or your favorite neutral oil; just know the flavor will be slightly different from the classic buttery version. You can also add freshly ground black pepper, garlic powder, or smoked paprika for extra depth while still keeping the recipe very simple. If you use frozen pearl onions, thaw them first and pat them dry with a clean kitchen towel or paper towel so they roast instead of steaming in excess moisture. For food safety, always wash and scrub the potatoes before cutting, keep raw ingredients and cutting boards separate from any raw meat you might be prepping at the same time, and refrigerate leftovers within 2 hours of cooking. Leftovers should be stored in a covered container in the fridge and eaten within 3 to 4 days; reheat thoroughly until steaming hot before serving.