Scatter sliced spring onions over raw halved baby red potatoes, together with 2 additional ingredients, into a ceramic roasting pan for a cozy springtime bake that disappears faster than anything else

This little pan of Amish-style spring onion potatoes is the kind of simple, honest food I grew up with out here in the rural Midwest. It’s just four ingredients and a ceramic baking dish, the way the older farm wives liked to cook—nothing fancy, just what was on hand. You scatter sliced spring onions over raw halved baby red potatoes, add two more pantry staples, and let the oven do the rest. The kitchen fills with that cozy, oniony-roasty smell that always reminds me of church potlucks in March and April, when the first green onions poked up by the fence line. It’s the sort of side dish that quietly steals the show and disappears before anything else on the table.

Serve these spring onion potatoes alongside a simple roast chicken, pork chops, or a skillet of meatloaf for a homey Sunday dinner. They’re also lovely with grilled sausages or ham, especially in early spring when you’re craving something fresh but still comforting. Add a crisp green salad or buttered peas on the side, and if you’re feeding a crowd, set the ceramic pan right in the middle of the table so folks can help themselves—these potatoes stay warm and inviting for quite a while.

Servings: 4

1 1/2 pounds baby red potatoes, scrubbed and halved

Preheat your oven to 400°F (200°C). Place a medium ceramic roasting pan or baking dish (about 9x13 inches or similar) on the counter so it’s ready for layering.

Scrub the baby red potatoes well and pat them dry. Cut each potato in half; if a few are very large, cut them into quarters so everything is roughly the same size for even baking.

Scatter the raw halved baby red potatoes evenly into the ceramic roasting pan, cut sides mostly facing down or sideways so they brown nicely.

Drizzle the melted butter over the potatoes, trying to coat as many pieces as you can. Sprinkle the salt evenly over the top.

Take the sliced spring onions in your hands and scatter them generously over the raw potatoes, letting some fall between the pieces so every bite gets a bit of onion.

Using a large spoon or clean hands, gently toss the potatoes, spring onions, butter, and salt right in the ceramic pan until everything is lightly coated and the onions are fairly evenly distributed.

Spread the mixture back into an even layer in the pan. Make sure most of the potatoes are in a single layer so they roast instead of steam.

Slide the pan into the preheated oven and bake for 30 to 40 minutes, stirring once halfway through, until the potatoes are tender when pierced with a fork and the edges are golden and lightly crisp.

Taste a potato and sprinkle on a pinch more salt if needed. Serve the potatoes straight from the warm ceramic pan, making sure to scoop up those sweet, browned bits of spring onion on top.

If you like a touch more richness, you can add an extra tablespoon of butter or dot a little butter over the top in the last 10 minutes of baking. For those who prefer a hint of pepper, a light sprinkle of black pepper can be added along with the salt, though the old Amish-style versions were often seasoned very simply. To make this ahead for company, you can prep the potatoes and onions earlier in the day, keep them covered in the refrigerator in the ceramic pan, then drizzle with freshly melted butter and bake just before serving (you may need to add 5 to 10 minutes to the baking time if starting cold). If your spring onions are especially strong, use a bit less of the white part and more of the tender greens for a milder flavor. And if you’re cooking for two, simply halve the recipe and use a smaller ceramic dish; the method stays exactly the same.