Dump these raw peeled white potato chunks in the glass dish and 2 flavor packets to get a meal so delicious your husband will be begging for more.

This simple 3-ingredient oven white potato dish is exactly what busy weeknights call for: you literally dump raw peeled white potato chunks into a glass baking dish, sprinkle on two flavor packets, and let the oven do the rest. It’s one of those small-town, church-potluck style recipes that gets passed around because everyone asks for it after they taste it. The potatoes come out tender on the inside, a little golden on the edges, and so flavorful that my husband always goes back for seconds. It’s budget-friendly, kid-friendly, and perfect for when you want something comforting without a lot of fuss.

Serve these potatoes hot, straight from the glass baking dish, with simple main dishes like baked chicken, grilled pork chops, meatloaf, or pan-seared sausage. A green veggie on the side—like steamed green beans, a tossed salad, or roasted broccoli—balances the plate nicely. They’re also great as a base under sliced roast beef or leftover pulled pork, and any extra potatoes reheat well for breakfast alongside scrambled eggs and toast.

Servings: 4

2 pounds raw white potatoes, peeled and cut into 1-inch chunks

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch glass baking dish with a little oil or cooking spray so the potatoes don’t stick.

Peel the white potatoes and cut them into roughly 1-inch chunks. Try to keep the pieces about the same size so they cook evenly.

Dump the raw peeled white potato chunks into the glass baking dish, spreading them out in an even layer.

Sprinkle the dry ranch seasoning packet evenly over the potatoes, then sprinkle the dry onion soup mix evenly over the top as well. Use clean hands or a spoon to toss everything right in the dish until the potatoes are well coated with the seasonings.

Spread the seasoned potatoes back into an even layer in the glass dish so they roast, not steam. If any seasoning is clumped, break it up and redistribute over the potatoes.

Cover the dish tightly with foil and bake for 25 minutes to help the potatoes steam and start getting tender.

Carefully remove the foil (watch for hot steam), give the potatoes a quick stir, and spread them out again in an even layer. Return the uncovered dish to the oven and bake for another 20–25 minutes, stirring once more if needed, until the potatoes are fork-tender and lightly golden on the edges.

Taste and add a pinch of salt or pepper if you like (the packets are usually salty enough on their own). Serve the potatoes hot, right from the glass dish, and get ready for everyone to ask for more.

If your family prefers a little richness, drizzle 2–3 tablespoons of melted butter or olive oil over the potatoes before tossing with the seasoning packets; this helps them brown more deeply and taste extra indulgent. For cheese lovers, sprinkle 1/2–1 cup of shredded cheddar or Colby Jack over the potatoes during the last 5 minutes of baking and return to the oven just until melted and bubbly. For picky eaters who don’t love onion flavor, use two packets of ranch seasoning instead of one ranch and one onion soup mix, or swap in a garlic herb seasoning packet for a milder taste. If you want to sneak in some veggies, toss in a cup of baby carrots or sliced bell peppers with the potato chunks, keeping in mind that firmer veggies (like carrots) may need the full bake time. To make them a little crispier, spread the potatoes out so they’re in a single layer with some space between pieces and roast the last 10 minutes at 425°F, watching closely so they don’t burn. Food safety tips: Always wash and peel the potatoes before cutting, and use a clean cutting board and knife. If you prep the potatoes ahead, keep the raw chunks covered in cold water in the fridge and drain well before baking to avoid discoloration and excess moisture. Leftover cooked potatoes should be cooled, then refrigerated within two hours and eaten within 3–4 days; reheat thoroughly until steaming hot before serving.