My aunt brought these to every church potluck in the 70s. The crispy edges are what everyone fights over.

These oven baked 3-ingredient potato porcupines are my nostalgic nod to the kind of dish my aunt brought to every church potluck in the 70s. They’re basically little mounds of shredded potatoes that bake up with golden, lacy, crispy edges and soft, buttery centers—the exact kind of pan where everyone politely pretends not to be fighting over the crunchy bits. With just potatoes, butter, and salt, they’re budget-friendly, minimal-effort, and perfect for busy weeknights or bringing to a gathering when you want something comforting and familiar without a long ingredient list.

Serve these potato porcupines hot, straight from the casserole dish, with sour cream or ketchup on the side for dipping. They pair really well with simple mains like roast chicken, meatloaf, baked ham, or pan-seared pork chops. For brunch, tuck them alongside scrambled eggs, sausage, or a veggie frittata. A crisp green salad or steamed green beans helps balance the richness, and if you’re taking them to a potluck, they hold up nicely next to casseroles, baked beans, and all the usual church-basement favorites.

Servings: 6

2 pounds russet potatoes, peeled

Preheat your oven to 400°F (200°C). Lightly grease a vintage-style oval casserole dish or any shallow baking dish with a thin layer of butter so the potatoes don’t stick and the bottoms crisp nicely.

Peel the russet potatoes and pat them dry with a clean kitchen towel to remove surface moisture. This helps them shred more cleanly and crisp better in the oven.

Using the large holes of a box grater or the shredding disc on a food processor, shred the potatoes into long strands. If the shreds look very wet, gently squeeze small handfuls over the sink or in a clean towel to remove excess water, but don’t wring them completely dry—you still want some moisture so the centers stay tender.

Place the shredded potatoes in a large bowl and drizzle with the melted butter. Sprinkle the salt evenly over the top. Toss gently with your hands or tongs until every strand looks lightly coated with butter and the salt is distributed. Taste a small shred (it’s fine raw in this tiny amount) and add a pinch more salt if needed, keeping in mind they’ll be served alongside other seasoned dishes.

Scoop up small loose mounds of the potato mixture—about 1/4 cup each—and drop them into the prepared casserole dish, spacing them slightly apart so the edges can fan out and crisp. Use your fingers to fluff and tease the outer strands so they stick out a bit, creating that “porcupine” spiky look. Don’t pack them tightly; airy mounds equal crispier edges.

Once all the potato mounds are arranged, drizzle any butter left in the bowl over the tops. If you like extra browned tops, dot each mound with a tiny bit more butter.

Bake uncovered on the middle rack for 25–30 minutes, until the tops are turning golden and the edges are starting to look lacy and crisp. If your oven runs cool, add a few extra minutes; if it runs hot, start checking around 20 minutes.

For extra-crispy edges (the part everyone fights over), move the dish to the upper third of the oven and bake another 5–10 minutes, watching closely so they don’t burn. The porcupines are done when the tips are deep golden brown and the centers feel tender when pierced with a fork.

Remove the casserole dish from the oven and let the potato porcupines sit for 5 minutes to set slightly. This rest makes them easier to lift out in mostly one piece while still keeping those frizzled edges.

Serve hot straight from the casserole dish, letting people scoop out individual potato porcupines with a spatula or large spoon, making sure everyone gets their fair share of the crispy edges.

You can dress these up a bit while still keeping the spirit of the original 3-ingredient version. For a slightly richer flavor, use salted butter and reduce the added salt, or mix in a spoonful of sour cream with the melted butter before tossing with the potatoes for a creamier center. If you don’t mind technically adding a fourth ingredient, a small handful of finely grated cheddar or Parmesan sprinkled over the tops in the last 5–10 minutes of baking will give you extra savory crunch. For a brunch twist, form the potato porcupines slightly flatter and nestle a fried or poached egg on top of each one. To make ahead for busy days, you can shred the potatoes up to 2 hours in advance: keep them submerged in cold water in the fridge, then drain very well and pat dry before mixing with butter and salt so they still crisp. Food safety tips: Always store leftover cooked potatoes in the refrigerator within 2 hours of baking, in an airtight container, and use within 3–4 days. Reheat leftovers thoroughly in a hot oven or air fryer until steaming in the center; avoid letting cooked potatoes sit at room temperature for long periods to reduce the risk of bacterial growth. If using a glass casserole dish, never place it directly under a broiler or from fridge to hot oven, as sudden temperature changes can cause it to crack.