These oven baked 3-ingredient butter herb potato squares are the sort of simple side dish that reminds me how the best gathering foods rarely need much fuss. A pan of potatoes, a good bit of butter, and a shower of herbs can turn into something crisp at the edges, tender in the middle, and mighty hard to stop nibbling. This is the kind of practical recipe Midwestern cooks have always leaned on for church suppers, family reunions, and backyard summer meals, where dependable ingredients and a hot oven do most of the work.
Serve these potato squares alongside grilled chicken, burgers, bratwurst, baked ham, or a simple roast. They also fit right in with fresh summer tomatoes, coleslaw, green beans, cucumber salad, or deviled eggs. If you are setting out a buffet, they hold their own beautifully with ranch dip, sour cream, or a little extra melted butter drizzled over the top.
Oven Baked 3-Ingredients Butter Herb Potato Squares
Servings: 6
Ingredients
2 pounds russet potatoes, peeled and cut into small squares
1/2 cup butter, melted
1 tablespoon dried mixed herbs
Directions
1. Preheat your oven to 400°F. Lightly butter or grease a 9x13-inch baking dish so the potatoes crisp nicely instead of sticking.
2. Place the potato squares in a large bowl. Pour the melted butter over them, sprinkle in the dried herbs, and toss well until every piece is evenly coated.
3. Spread the potatoes in the prepared baking dish in an even layer, giving them a little space so the edges can brown.
4. Bake for 40 to 50 minutes, stirring once about halfway through, until the potatoes are deep golden brown, crisp on the outside, and fork-tender inside.
5. Transfer to a serving platter and serve hot, with a little extra herb sprinkle if you like.
Variations & Tips
Use the right potato: Russets give you that fluffy middle and crisp edge that makes these so satisfying. If you use Yukon Golds, you will get a creamier bite and a slightly richer flavor.
Cut evenly: Try to keep the potato squares about the same size so they bake at the same pace. Small, even pieces are the secret to getting crisp corners without some pieces turning soft while others stay underdone.
Fresh herb version: If you have a little patch of parsley, chives, or thyme outside the back door, use fresh herbs at the end for a brighter finish. Bake with dried herbs, then toss with a spoonful of chopped fresh herbs just before serving.
Extra crisp finish: For more browning, let the potatoes sit undisturbed for the last 10 to 15 minutes of baking. A dark metal pan can also help them color up a bit more than glass.
Make it a little heartier: A sprinkle of grated Parmesan in the last 5 minutes of baking adds a savory crust without straying too far from the simplicity of the dish. It is not the original 3-ingredient version, but it is mighty good.