These oven baked 3-ingredient buttery potato shingle fans are one of those side dishes that look company-special without asking much from the cook. Thinly sliced potatoes are layered into pretty overlapping rows, brushed with butter, and baked until the edges turn golden and crisp while the centers stay tender. They feel a little vintage and luncheon-ready, which is probably why they fit right in at a garden club table, but they are just as welcome alongside a simple weeknight supper.
Serve these potatoes with roast chicken, baked ham, pork tenderloin, or a simple grilled steak. They also pair nicely with a green salad, steamed green beans, or glazed carrots for a balanced plate. If you are putting together a brunch or luncheon spread, they look lovely beside quiche, fruit salad, and iced tea.
Oven Baked 3-Ingredient Buttery Potato Shingle Fans
Servings: 6
Ingredients
2 1/2 pounds Yukon Gold potatoes, peeled if desired
6 tablespoons unsalted butter, melted
1 1/2 teaspoons salt
Directions
1. Preheat the oven to 375°F. Butter a 9x13-inch baking dish or a shallow 2-quart casserole dish to help prevent sticking and encourage browning around the edges.
2. Slice the potatoes very thin, about 1/8 inch thick, using a sharp knife or mandoline. Place the slices in a large bowl, pour in the melted butter, sprinkle with the salt, and toss gently until the potatoes are evenly coated.
3. Arrange the potato slices in overlapping rows across the baking dish, standing them at a slight angle so they form neat shingled fans. Keep the rows snug so the potatoes support each other as they bake.
4. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for 25 to 35 minutes more, until the potatoes are tender in the center and the edges are deeply golden and crisp.
5. Let the potatoes rest for 5 to 10 minutes before serving so the rows hold their shape. Transfer to a platter if you like, and spoon any buttery drippings from the dish over the top.
Variations & Tips
For extra crisp edges: Use a shallow baking dish and avoid packing the slices too tightly. A little space around the top edges lets the heat reach more of the potato surface.
For easy slicing: A mandoline gives the most even results, which helps the potatoes cook at the same rate. If slicing by hand, take your time and keep the slices as uniform as possible.
For a picky-eater version: Keep the seasoning simple with just butter and salt as written. If your family enjoys a little more flavor, you can offer pepper, chopped parsley, or grated Parmesan at the table instead of baking it in.
To make ahead: Assemble the buttered potato rows in the baking dish a few hours ahead, cover, and refrigerate. When ready to bake, let the dish sit at room temperature for about 20 minutes before it goes into the oven.
Best potato choice: Yukon Gold potatoes are especially nice here because they turn creamy inside while still browning well at the edges. Russets can work too, but they may look a little more rustic and delicate once baked.