Golden, crispy on the outside and soft on the inside, these Amish roasted potatoes and onions come out of the oven absolutely perfect every single time.
This is one of those recipes you’ll make on a Tuesday night and suddenly it’s requested at every family dinner. Simple ingredients, minimal prep, and a flavor that tastes like you spent way more effort than you actually did. The onions caramelize beautifully right alongside the potatoes, and the whole pan fills your kitchen with the most incredible savory smell.
WHAT ARE AMISH ROASTED POTATOES AND ONIONS?
Amish cooking is known for sticking to the basics. No shortcuts, no fancy ingredients — just honest, hearty food made from scratch. This roasted potato dish is a perfect example of that tradition.
It’s chunks of potato tossed with sliced onions, melted butter, olive oil, and a handful of simple seasonings, then roasted at high heat until everything turns golden and caramelized. The butter is what really sets this apart from your average roasted potato recipe. It coats every piece and helps create that deep, rich color you can see right through the pan.
The onions soften and almost melt into the potatoes as they roast. By the time this comes out of the oven, you’ve got a side dish that goes with practically anything.
OVEN BAKED AMISH ROASTED POTATOES AND ONIONS INGREDIENTS
Here’s what you’ll need to make this recipe:
- 3 pounds Yukon Gold potatoes, scrubbed and cut into 1½-inch chunks
- 2 large yellow onions, peeled and sliced into half-rings, about ¼-inch thick
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional, but really good)
WHICH POTATOES WORK BEST FOR THIS RECIPE?
Yukon Gold potatoes are the top pick here. They have a naturally buttery flavor, hold their shape well during roasting, and get those gorgeous golden edges without falling apart.
Russet potatoes will also work. They crisp up a little more on the outside, which some people love. Just know they can get a bit drier on the inside compared to Yukon Golds.
Red potatoes are another solid option. They’re waxy, so they stay firm all the way through roasting and have a slightly sweeter taste that pairs really well with the caramelized onions.
Whatever variety you go with, make sure you dry the potatoes well after washing them. Moisture is the enemy of a good crispy roast. Pat them down with a paper towel before you season them.
AMISH ROASTED POTATOES SUBSTITUTIONS AND ADDITIONS
BUTTER: The butter is a big part of the flavor in this recipe. If you need to swap it out, a good-quality olive oil works fine. For a richer result, try browned butter — melt it in a small pan until it smells nutty and turns light amber, then use it in place of regular melted butter.
ONIONS: Yellow onions are classic here because they caramelize the best. Red onions give you a slightly sharper flavor and turn a beautiful deep purple color as they roast. Sweet onions like Vidalia work too and add a mild sweetness to every bite.
SEASONINGS: The seasoning blend in this recipe is flexible. Swap smoked paprika for regular paprika if that’s what you have. You can add a pinch of cayenne if you want a little heat. Dried rosemary is another great addition — crush it between your fingers before adding it so the oils release.
GARLIC: Fresh minced garlic can be added in the last 15 minutes of roasting. Don’t add it at the beginning or it’ll burn before the potatoes finish cooking. If you want garlic flavor throughout, stick with the garlic powder.
CHEESE: Some people like to finish these with a handful of freshly grated Parmesan right when they come out of the oven. The heat of the potatoes melts it just enough. Completely optional, but worth trying.
ADD BELL PEPPERS: Diced bell peppers tossed in with the potatoes and onions add color and a slight sweetness. Red and yellow peppers work especially well.
HOW TO MAKE OVEN BAKED AMISH ROASTED POTATOES AND ONIONS
This recipe is straightforward. A little prep, one bowl, one pan, and the oven does the rest.
STEP ONE: Preheat your oven to 425°F. Grease a large baking pan or roasting pan with cooking spray.
STEP TWO: Wash and scrub the potatoes, then cut them into 1½-inch chunks. Try to keep the pieces roughly the same size so they roast evenly. Pat them completely dry with paper towels.
OUR RECIPE DEVELOPER SAYS: Drying the potatoes before seasoning them is the single most important step for getting crispy, golden edges. Wet potatoes steam instead of roast.
STEP THREE: Peel the onions and slice them into half-rings, about ¼-inch thick. You want them thin enough to soften but not so thin that they turn to mush before the potatoes are done.
STEP FOUR: In a large bowl, whisk together the melted butter, olive oil, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper until combined.
STEP FIVE: Add the potato chunks and sliced onions to the bowl. Toss everything together until every piece is well coated in the seasoning mixture. Take your time here — you want even coverage on all sides.
STEP SIX: Spread the potatoes and onions in a single layer across the prepared baking pan. Don’t pile them on top of each other. If your pan feels crowded, use two pans. Crowding causes steaming, and steaming is what keeps them from getting crispy.
PRO TIP: Use a metal baking pan or roasting pan rather than a glass dish. Metal conducts heat more efficiently, which gives you better browning on the bottom of the potatoes.
STEP SEVEN: Roast in the preheated oven for 25 minutes. Pull the pan out, stir the potatoes, and flip them so the other sides can brown.
STEP EIGHT: Return the pan to the oven and roast for another 18 to 20 minutes, until the potatoes are golden and fork-tender and the onions are caramelized and slightly charred at the edges.
STEP NINE: Remove from the oven and let them sit for just a minute or two before serving.
PRO TIP: If you want extra crispy potatoes, turn the broiler on for the last 3 to 4 minutes of cooking. Watch them closely — they go from perfect to too dark quickly under the broiler.
TIPS FOR THE BEST ROASTED POTATOES
A few extra things that make a real difference:
Cut size matters. Aim for 1½-inch pieces consistently. Smaller pieces cook faster and can dry out, while larger pieces won’t get fully tender in the center.
Don’t skip the flip. Flipping the potatoes halfway through roasting gives you even browning on multiple sides instead of just the bottom.
Room temperature butter. Melt the butter and let it cool slightly before tossing with the potatoes. If it’s too hot, it can start cooking the surface of the potatoes before they even hit the oven.
Single layer is non-negotiable. This is worth repeating. Every single piece of potato needs direct contact with the hot pan. If you crowd the pan, you’ll end up with soft, pale potatoes instead of crispy golden ones.
Taste before serving. Pull one piece out after roasting and taste it. Adjust the salt right before you serve. A small pinch of salt right at the end can make a noticeable difference.
HOW TO SERVE AMISH ROASTED POTATOES AND ONIONS
This side dish goes with just about everything. It’s the kind of versatile recipe you can pair with a weeknight dinner or set on the table at a holiday meal and it fits right in either way.
These potatoes are especially good alongside roast chicken, grilled steak, or pork chops. The rich, savory flavor of the potatoes and caramelized onions complements any kind of meat really well.
For a vegetarian dinner, serve them with a fried egg on top and a green salad on the side. That combination is simple and completely satisfying.
They’re also a great addition to a breakfast or brunch spread. Put them out alongside scrambled eggs, bacon, and toast and they’ll disappear fast.
A sprinkle of fresh chopped parsley over the top right before serving adds a pop of color and a little freshness that balances all that richness.
CAN I MAKE THESE IN AN AIR FRYER?
Yes, and they turn out fantastic. Toss the potatoes and onions in the seasoning mixture the same way, then cook them in the air fryer basket at 400°F for 20 to 25 minutes, shaking the basket halfway through.
You’ll likely need to work in batches depending on the size of your air fryer. A single layer in the basket is still the goal — don’t overfill it.
The air fryer gives you an even crispier result than the oven in less time. It’s a great option when you want this recipe on the table quickly.
HOW TO STORE AMISH ROASTED POTATOES AND ONIONS
These roasted potatoes store really well, which makes them a great option for meal prep.
IN THE FRIDGE: Let the potatoes cool completely, then transfer them to an airtight container. Store in the refrigerator for up to four days. They reheat well and taste great the next day.
IN THE FREEZER: This recipe can be frozen, though the texture does change slightly. The potatoes can become a bit softer after freezing and thawing. If that doesn’t bother you, store them in a freezer-safe container for up to two months. Label the container with the date so you know when to use them by.
REHEATING: The best way to reheat these is in the oven. Spread them on a baking sheet and bake at 400°F for about 10 to 15 minutes until heated through and crispy again. The microwave works in a pinch but won’t bring back the crispiness. A hot skillet with a little oil is another great option and takes only a few minutes.
FREQUENTLY ASKED QUESTIONS
Do I need to peel the potatoes? You don’t have to. Leaving the skin on adds a little texture and extra flavor. Just scrub them well first. Peeling is really just a personal preference here.
Can I use salted butter? Yes, but reduce the added salt in the recipe to ½ teaspoon and taste before serving. You can always add more salt at the end but you can’t take it out once it’s in.
Why are my roasted potatoes not getting crispy? The most common reason is moisture. Make sure the potatoes are completely dry before tossing them in the seasoning. The other reason is overcrowding the pan. Give each piece enough space so the heat can circulate around it.
Can I make this recipe ahead of time? You can season the potatoes and onions and keep them in the bowl in the fridge for up to a few hours before roasting. Don’t do this too far ahead though, as the salt will start drawing moisture out of the potatoes. Roast them fresh for the best result.
Can I add other vegetables? Absolutely. Carrots, parsnips, and beets all roast well at the same temperature. Just cut them to a similar size as the potatoes so everything finishes cooking at the same time.
What if I don’t have smoked paprika? Regular paprika works just fine. It gives you a milder, slightly sweet flavor without the smokiness. Either way, the color and the overall taste of the dish will still be really good.
These oven baked Amish roasted potatoes and onions are the kind of side dish that never needs an introduction. You put them on the table and they’re gone before anything else. The caramelized onions tucked between the golden potato chunks, all that buttery seasoning soaked in — this is honest, simple, delicious food at its best. Make it once and you’ll understand why it keeps showing up on the dinner table week after week.
Oven Baked Amish Roasted Potatoes and Onions
Ingredients
- 3 pounds Yukon Gold potatoes scrubbed and cut into 1½-inch chunks
- 2 large yellow onions peeled and sliced into half-rings (about ¼-inch thick)
- 3 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme optional
Instructions
- Preheat the oven to 425°F. Grease a large baking pan or roasting pan with cooking spray.
- Wash and cut potatoes into 1½-inch chunks. Pat completely dry with paper towels.
- Peel and slice onions into half-rings, about ¼-inch thick.
- In a large bowl, whisk together the melted butter, olive oil, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper.
- Add the potatoes and onions to the bowl and toss until every piece is evenly coated.
- Spread in a single layer in the prepared baking pan. Do not overlap or pile.
- Roast for 25 minutes, then remove from the oven and stir and flip the potatoes.
- Return to the oven and roast for another 18 to 20 minutes, until golden and fork-tender and the onions are caramelized.
- Remove from the oven. Serve hot, garnished with fresh chopped parsley if desired.
Notes
- Pat the potatoes completely dry before seasoning. Moisture prevents crisping.
- A metal baking pan gives better browning than glass.
- Don't crowd the pan — use two pans if needed.
- For extra crispy edges, turn the broiler on for the last 3 to 4 minutes. Watch closely.
- Reheat leftovers in a 400°F oven for 10 to 15 minutes for best texture.
