My father requested these every birthday dinner. Just 3 ingredients and they look like you spent hours.

Every year on my father’s birthday, no matter what else was on the table, he’d lean back in his chair and say, “You’re making the fancy potatoes, right?” These oven baked 3-ingredient potato fans look like something from a restaurant, all golden and fanned out like accordions, but they’re made with the same pantry basics my mother used in our old farmhouse kitchen. Just potatoes, butter, and salt—nothing fussy, nothing expensive. The magic comes from the way you slice them and the slow bake that turns those edges crisp and the centers tender, the kind of simple, honest food that belongs at a Sunday roast or a special birthday dinner.

These potato fans are lovely alongside a simple roast chicken, meatloaf, or a pan-fried pork chop with gravy. I like to tuck them onto a big platter with green beans or buttered peas so the colors play together. A crisp green salad with a tangy vinaigrette balances the richness, and if it’s a special occasion, pass a small bowl of extra melted butter at the table so folks can drizzle a little more over their potatoes just before eating.

Servings: 4

4 medium russet or Yukon Gold potatoes, scrubbed well

Preheat your oven to 400°F (200°C). Lightly grease a rimmed baking sheet with a little of the melted butter so the potatoes don’t stick.

Scrub the potatoes very well under cool running water, since you’ll be eating the skins. Pat them completely dry with a clean towel so they crisp instead of steam.

To create the fan slices, place one potato lengthwise between the handles of two wooden spoons or chopsticks on your cutting board. Using a sharp knife, slice the potato crosswise into thin, even slices about 1/8 to 1/4 inch apart, cutting down until your knife hits the spoons so you don’t slice all the way through. The potato should stay in one piece, with little “pages” that can fan out. Repeat with the remaining potatoes.

Arrange the sliced potatoes cut-side up on the prepared baking sheet, leaving a little space between each so the hot air can circulate and crisp the edges.

Brush the tops and as much of the cut sides as you can with about half of the melted butter. Sprinkle the salt evenly over the potatoes, letting a bit fall between the slices if possible.

Place the baking sheet on the middle rack of the preheated oven. Bake for 30 minutes, then carefully remove the pan and use a fork or spoon to gently nudge the slices apart so they fan open more.

Brush the potatoes with the remaining melted butter, getting it down into the opened slices. Return the pan to the oven and continue baking for another 20 to 30 minutes, or until the potatoes are deeply golden on the edges, the centers are tender when pierced with a knife, and the fans are nicely opened.

Taste a little edge and sprinkle on a pinch more salt if needed while the potatoes are still hot. Serve right from the baking sheet or transfer to a warm platter, making sure everyone sees those pretty golden fans before they dig in.

You can tuck thin slivers of onion or garlic between a few slices before baking if you’d like a little extra flavor, but keep in mind that will technically add more than three ingredients. For a slightly different texture, use Yukon Gold potatoes for a creamier interior, or russets for a fluffier, more baked-potato feel. If you prefer, you can swap salted butter for unsalted and add a pinch more salt to taste. These reheat fairly well: cool leftovers quickly, refrigerate within 2 hours, and reheat on a baking sheet at 350°F until hot and crisped again. For food safety, always scrub the potato skins thoroughly to remove dirt before baking, use a sharp knife and stable cutting board to prevent slips while making the fan cuts, and avoid leaving the cooked potatoes at room temperature for more than 2 hours. If you want to dress them up at the table without changing the basic recipe, offer small bowls of sour cream, chopped fresh herbs, or grated cheese on the side so guests can add their own extras.