Learned this 4 ingredient springtime side dish from my Amish mother in law and it is absolutely divine

This simple pan of oven baked 4-ingredients Amish dill roasted potatoes is a springtime side dish I learned from my Amish mother-in-law many years ago. Out here in the rural Midwest, when the days finally warm and the first tender dill starts poking up in the garden, this is one of the first things we make. It’s humble, practical, and absolutely divine: just potatoes, butter, fresh dill, and a good sprinkle of salt, roasted until the wedges turn golden brown and the kitchen smells like Sunday supper at Grandma’s. It’s the kind of recipe you can tuck into your regular rotation and count on every time.

These roasted potatoes are lovely alongside baked ham, roast chicken, or a simple skillet of pork chops. In spring, I like to serve them with buttered peas or green beans and a crisp lettuce salad. They’re also wonderful with grilled sausages or burgers when the weather is nice enough to cook outside. A spoonful of sour cream or plain yogurt on the side is a nice touch, and any leftovers reheat well with breakfast eggs the next morning.

Servings: 4

2 pounds russet or Yukon Gold potatoes, scrubbed and cut into thick wedges

Heat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil for easy cleanup, and lightly crimp the edges of the foil so any butter stays on the pan.

Scrub the potatoes well and pat them dry. Cut each potato into thick wedges, trying to keep them roughly the same size so they roast evenly.

In a large mixing bowl, whisk together the melted butter, chopped fresh dill, and salt until the dill is well distributed.

Add the potato wedges to the bowl and toss until every piece is well coated with the buttery dill mixture.

Spread the coated potato wedges out in a single layer on the foil-lined baking sheet, with a little space between them so they can brown instead of steam.

Place the pan on the middle rack of the preheated oven and bake for 25 minutes. Then carefully remove the pan and use a spatula or tongs to flip the wedges so they brown on the other side.

Return the pan to the oven and continue roasting for another 15 to 20 minutes, or until the potatoes are golden brown on the edges and tender when pierced with the tip of a knife.

Taste a wedge and sprinkle on a pinch more salt if needed. If you like, scatter a little extra fresh dill over the hot potatoes right on the baking sheet. Serve warm straight from the pan or transfer to a serving dish.

If you prefer a slightly lighter dish, you can swap half of the butter for a neutral oil such as canola or sunflower, though the traditional Amish version leans on butter for its rich flavor. For a bit of tang, toss the hot roasted potatoes with a teaspoon or two of apple cider vinegar just before serving; this is especially nice alongside ham. You can also add a small clove of minced garlic to the melted butter and dill for a gentle garlic note, but keep it light so the dill still shines. If fresh dill isn’t available, you can use 1 to 1 1/2 teaspoons dried dill weed; add it to the melted butter and give it a minute to soften before tossing with the potatoes. To stretch the recipe for a crowd, simply double everything and use two baking sheets, switching their positions halfway through roasting so they brown evenly. For food safety, always scrub potatoes well to remove dirt and any sprouts, and trim away any green spots. Keep raw potatoes and cutting boards separate from raw meats, and wash your hands and utensils after handling any raw foods. Leftover potatoes should be cooled, refrigerated within two hours, and reheated thoroughly until steaming hot before eating.