Spring Cookout Secret: Just 4 ingredients. I make it when I want dinner handled hours ahead.

This 4-ingredient oven flattened bake is the kind of thing I lean on when the whole family is coming over for a spring cookout and I want dinner handled hours ahead. It’s nothing fancy, just simple starchy discs roasted until they collapse into each other, edges charred and crisp, centers tender and a little chewy. The idea comes from the way my mother used to roast potatoes on big sheet pans for church suppers out here in the Midwest—get them in the oven early, forget about them for a while, and pull out a pan that makes the whole house smell like Sunday. This version is pared down to the bare essentials so you can get back outside, sit on the porch, and let the oven do the work.

Serve these flattened roasted discs straight from the metal baking sheet, still sizzling, alongside grilled chicken, brats, or burgers. A simple green salad or sliced garden tomatoes balances their richness, and a dish of sour cream or plain yogurt with chopped chives makes a nice cool contrast to the charred, crispy edges. They’re also wonderful at room temperature on a buffet table, tucked next to baked beans, coleslaw, and a crock of pickles—exactly the kind of spread that makes a spring cookout feel like an old-fashioned community picnic.

Servings: 4–6

2 1/2 pounds starchy potatoes (Russet or Idaho), scrubbed and sliced into 1/4-inch discs

Set your oven to 400°F (200°C). Slide a large, rimmed metal baking sheet into the oven while it preheats so the pan gets good and hot.

While the oven heats, scrub the potatoes well and slice them into discs about 1/4 inch thick. Leave the skins on for that rustic, fibrous texture and extra crisp edges.

In a large bowl, toss the potato discs with the oil, salt, and pepper until every slice is lightly coated and glistening. Take a moment to separate any slices that are sticking together so they roast evenly.

Carefully pull the hot baking sheet from the oven and quickly arrange the potatoes in a single, tight layer. Overlap the discs just a little, like shingles on a roof, so they can roast together and later flatten into one rustic sheet.

Place the pan on the middle rack and roast for 25–30 minutes, until the undersides of the discs are starting to brown and the potatoes are turning tender. You should hear a gentle sizzle when you open the oven.

Using a wide spatula or the bottom of a sturdy drinking glass, gently press down on the potatoes to flatten them into the pan. They should squash slightly and press into each other, forming an uneven but connected layer with rough, fibrous edges.

Return the pan to the oven and continue roasting for another 20–30 minutes, or until the edges of the discs are deeply browned, charred in spots, and very crisp, and the centers are fully tender when pierced with the tip of a knife.

If you like extra char and crunch, move the pan to the top rack for the last 3–5 minutes, watching closely so the edges don’t burn beyond your liking.

Once done, let the flattened bake rest on the counter for 5–10 minutes. The potatoes will settle and the surface will glisten with a bit of oil. Serve directly from the metal baking sheet, breaking off sections or lifting out wedges with a spatula.

To stay true to the spirit of a 4-ingredient, make-ahead spring cookout dish, keep any additions simple and optional. If you want a little extra flavor without complicating things, you can swap the black pepper for a favorite seasoned pepper blend, or use seasoned salt instead of plain kosher salt (just reduce the amount slightly and taste as you go). For a subtly smoky note that pairs well with the charred edges, sprinkle a light pinch of smoked paprika over the potatoes along with the salt and pepper, counting it as part of your seasoning rather than a whole new production. For a buttery finish, drizzle a tablespoon or two of melted butter over the baked potatoes right when they come out of the oven, letting it soak into the flattened layer. If you need to prepare this ahead, you can roast and flatten the potatoes earlier in the day, let them cool on the pan, then re-crisp them in a hot 425°F (220°C) oven for 8–10 minutes just before serving. Food safety tips: Always scrub the potatoes well to remove soil, and trim away any green or heavily sprouted areas before slicing. Use clean cutting boards and knives, and avoid leaving the cooked potatoes at room temperature for more than 2 hours; if you’re making them ahead, cool the pan quickly and refrigerate, then reheat thoroughly until steaming hot in the center. Keep hot pans and oil away from the edge of the counter where children or pets might bump them, and use sturdy oven mitts when pressing or moving the baking sheet, as the metal will stay very hot.