These oven baked buttery potato fan rounds are the sort of side dish that never seems to stay on the table for long. They bring back the feel of church suppers, backyard reunions, and summer parties where someone always showed up with a dependable platter of potatoes and came home with an empty dish. With just a few pantry staples and a little slicing, you get crisp edges, tender centers, and that rich buttery flavor that makes plain potatoes taste extra special.
Serve these alongside grilled burgers, barbecue chicken, ham, pork chops, or a simple roast. They are especially nice with cool summer favorites like coleslaw, sliced tomatoes, cucumber salad, or baked beans, and a sprinkle of fresh herbs or a spoonful of sour cream on the side makes them feel a little dressed up without any extra fuss.
Oven Baked 3-Ingredients Buttery Potato Fan Rounds
Servings: 6
Ingredients
6 medium Yukon Gold potatoes, scrubbed clean and sliced into 1/2-inch rounds
6 tablespoons unsalted butter, melted
1 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
1. Preheat the oven to 400°F. Lightly butter or grease a baking dish or sheet pan so the potatoes do not stick.
2. Slice each potato round with thin cuts nearly all the way through, stopping just before the bottom so each piece stays together and fans as it bakes. Setting the round between two wooden spoon handles or chopsticks can help keep you from slicing all the way through.
3. Arrange the sliced potato rounds in the prepared pan. Brush them generously with the melted butter, making sure some butter gets down into the cuts, then sprinkle evenly with salt and pepper.
4. Bake for 25 minutes, then remove the pan and brush the potatoes with any butter pooled in the pan. Return to the oven and bake 20 to 30 minutes more, until the edges are crisp and deep golden and the centers are tender.
5. Transfer to a serving platter and spoon any buttery drippings over the top. Serve hot while the edges are crispest.
Variations & Tips
Add garlic: Stir 1 minced garlic clove into the melted butter before brushing it on the potatoes if you want a little extra savoriness. Keep a close eye near the end of baking so the garlic does not darken too much.
Try fresh herbs: A little chopped rosemary, thyme, or parsley scattered over the potatoes after baking gives them a fresh garden flavor that pairs beautifully with grilled meats and summer vegetables.
Use the right potato: Yukon Gold potatoes give a creamy middle and crisp edges, but small russets also work well if that is what you have on hand. Try to keep the rounds close in size so they bake evenly.
Make cleaner cuts: If the potato rounds wobble while slicing, shave a tiny sliver off one side to make a flat base. Thin, even cuts help the rounds fan open nicely and catch all that butter.
For extra color: During the last 3 to 5 minutes, you can switch the oven to broil for a deeper golden finish. Just stay nearby, because those buttery edges can go from perfect to too dark in a hurry.