Amish Sunday Roasted Potatoes & Onions — 4 Ingredients, Pure Comfort!
There’s something special about a simple Sunday supper, especially when the whole house fills with the irresistible aroma of buttery roasted potatoes and sweet, golden onions.
My best friend’s mom has been making this humble dish every Sunday for years, and somehow, those four simple ingredients create the kind of comfort food everyone looks forward to. It’s inexpensive, easy to prepare, and requires almost no effort—just toss everything together, pop it in the oven, and let it slowly roast until beautifully golden and tender.
Ingredients
- 2 ½ lbs potatoes, peeled or unpeeled and cut into bite-sized chunks
- 2 large yellow onions, sliced into thick wedges
- 4 tablespoons unsalted butter, melted
- 1 teaspoon salt
Instructions
- Preheat the oven:
Preheat your oven to 400°F (200°C). - Prepare the vegetables:
Wash and cut the potatoes into evenly sized pieces. Slice the onions into thick wedges so they hold their shape while roasting. - Combine everything:
Place the potatoes and onions in a large baking dish or roasting pan. Pour the melted butter over the top and sprinkle evenly with salt. Toss gently until everything is well coated. - Roast:
Spread the vegetables into an even layer. Cover loosely with foil and bake for 30 minutes. - Finish uncovered:
Remove the foil, gently stir the potatoes and onions, then return the pan to the oven. Roast uncovered for another 30–40 minutes, or until the potatoes are fork-tender and golden brown and the onions are caramelized around the edges. - Serve:
Let them rest for a few minutes, then serve hot alongside roasted chicken, meatloaf, pork chops, or your favorite Sunday main dish.
Sunday Supper Tip
For extra golden edges, spread the potatoes in a single layer and avoid overcrowding the pan. The more room they have, the better they roast!
Simple ingredients. Golden potatoes. Sweet onions. One unforgettable Sunday side dish.