Dump raw diced Yukon gold potatoes in the glass baking dish and 3 simple pantry staples to get a meal so rich your whole family will be begging for more.

This little pan of 4-ingredient oven Yukon gold potatoes is the kind of no-fuss, stick-to-your-ribs dish I leaned on when the kids tumbled in from chores, hungry and muddy. You start with raw diced Yukon golds, dump them straight into a glass baking dish, add three simple pantry staples, and let the oven do the rest. It reminds me of the way my mother cooked on busy weeknights in our old Midwestern farmhouse—nothing fancy, just honest food that comes out rich, buttery-tasting, and deeply comforting. If you’ve got potatoes and a few basics in the cupboard, you’ve got a side dish that’ll have everyone scraping the pan for more.

Serve these potatoes hot right out of the oven, with their golden edges and tender centers, alongside roast chicken, meatloaf, pork chops, or a simple skillet sausage. They’re also lovely tucked next to a green salad and sliced tomatoes in summer, or with braised cabbage and carrots in winter. Spoon any flavorful oil from the bottom of the dish over the potatoes when serving. If you like, scatter a little chopped fresh parsley or green onion on top at the table, and offer ketchup or hot sauce for those who grew up dipping their potatoes the way many of us did in the Midwest.

Servings: 4

2 pounds Yukon gold potatoes, scrubbed and cut into 1/2-inch dice

Preheat your oven to 400°F (200°C). Set out a 9x13-inch glass baking dish. There’s no need to grease it; the oil you add later will take care of that.

Scrub the Yukon gold potatoes well under cool running water, removing any dirt and trimming away any eyes or blemishes. Leave the skins on for more flavor and texture.

Cut the potatoes into roughly 1/2-inch dice so they cook evenly. Try to keep the pieces close in size; this helps them all turn tender at the same time.

Dump the raw diced Yukon gold potatoes straight into the glass baking dish, spreading them out into an even layer so they cover the bottom of the dish.

Drizzle the vegetable oil evenly over the potatoes in the dish. Sprinkle the kosher salt and black pepper over the top, trying to cover as much of the surface as you can.

Using clean hands or a large spoon, toss the potatoes right in the glass dish until every piece is coated with oil, salt, and pepper. Spread them back into a single even layer so they roast instead of steam.

Place the glass baking dish on the center rack of the preheated oven. Bake for 25 minutes without stirring, letting the bottoms start to brown.

After 25 minutes, carefully pull out the dish and use a spatula to gently turn the potatoes, scraping up any bits that are sticking and flipping them so new sides are facing down.

Return the dish to the oven and continue baking for another 15–20 minutes, stirring once more if needed, until the potatoes are fork-tender and the edges are nicely golden and crisp.

Taste a potato and adjust the seasoning with a pinch more salt or pepper if needed. Serve the potatoes hot, spooning any seasoned oil from the bottom of the dish over the top for extra richness.

For a more buttery flavor, you can replace 1 tablespoon of the oil with melted butter, but keep at least 2 tablespoons of oil so the high oven heat doesn’t scorch the milk solids in the butter. If your pantry leans more Italian, add 1 teaspoon of dried Italian seasoning or dried thyme along with the salt and pepper. For a simple garlic version, sprinkle 1/2 teaspoon of garlic powder over the potatoes before roasting; avoid fresh minced garlic at the very start, as it can burn—stir it in during the last 10 minutes of baking instead. A smoky option comes from adding 1 teaspoon of smoked paprika. If you like a cheesy finish, sprinkle 1/4–1/3 cup grated Parmesan over the potatoes during the last 5 minutes of baking so it melts and browns lightly. Food safety and practicality tips: Always start with firm, fresh potatoes; discard any that are soft, moldy, or have a strong off odor. If your potatoes have sprouted, cut off the sprouts and any green areas generously, as those parts can be bitter. Rinse the diced potatoes and pat them dry with a clean towel if they seem very wet; excess water can cause spattering when mixed with hot oil. Use only oven-safe glass baking dishes and avoid sudden temperature shocks—for example, don’t set a hot glass dish on a cold or wet surface. When tossing the potatoes in oil and seasoning, make sure your hands and utensils are clean. Leftover potatoes should be cooled, then refrigerated within 2 hours in a shallow container and eaten within 3–4 days; reheat them in a hot oven so they crisp back up. As with any hot dish, use oven mitts and be cautious of steam when you open the oven and stir the potatoes.