These oven baked buttery potato shimmer discs are the kind of simple side dish that feels a little special without asking much from you. With just potatoes, butter, and salt, they lean on good technique instead of a long ingredient list, and that is exactly why they work so well for busy weeknights, potlucks, or holiday tables. They remind me of the sort of no-fuss recipe that gets passed around after one bite, because crisp edges and tender centers never really go out of style.
Serve these alongside roast chicken, grilled steak, pork chops, or even a simple green salad for a lighter meal. They also fit right in on a brunch spread with eggs and fruit, and if you are putting them out for guests, a small bowl of sour cream, chopped chives, or applesauce on the side makes them feel extra thoughtful without adding much work.
Oven Baked 3-Ingredient Buttery Potato Shimmer Discs
Servings: 4 to 6
Ingredients
2 pounds Yukon Gold potatoes, scrubbed clean
Directions
1. Preheat your oven to 425°F. Line a large baking sheet or two smaller baking sheets with parchment paper, and lightly brush the parchment with a little of the melted butter to help prevent sticking.
2. Slice the potatoes into very thin rounds, about 1/8 inch thick. Try to keep them as even as possible so they bake at the same rate.
3. Place the potato slices in a large bowl, drizzle with the melted butter, and sprinkle with the salt. Toss gently until all the slices are lightly coated.
4. Arrange the slices in a single layer on the prepared baking sheet, slightly overlapping if needed but not piling them up. Brush any remaining butter from the bowl over the tops.
5. Bake for 20 minutes, then carefully flip the potato discs and continue baking for 10 to 15 minutes more, or until the edges are crisp and golden and the centers are tender.
6. Let the potatoes rest for 2 to 3 minutes so they crisp up a bit more, then transfer to a serving platter and serve warm.
Variations & Tips
Add a little pepper: Even though the basic version is only three ingredients, a light sprinkle of black pepper right before baking adds a little extra warmth without taking away from the buttery potato flavor.
Use a mandoline carefully: If you want especially even slices, a mandoline makes this recipe much faster. Uniform thickness is the biggest secret to getting those crisp edges and tender middles in the same batch.
Try sweet potatoes: This same method works with sweet potatoes for a slightly sweeter, deeper-colored variation. Watch them closely near the end, since they can brown faster.
Keep them crisp: For the best texture, serve these soon after baking. If you need to hold them for a few minutes, keep them in a warm oven on the baking sheet rather than covering them, since trapped steam softens the edges.
