This is one of those hand-me-down, never-fail recipes that truly comes straight from my grandmother’s kitchen. She called them her “butter-soaked spuds,” and they showed up at every big family dinner and church potluck. With only three ingredients and a simple oven bake, these potatoes come out with golden, crispy edges and fluffy centers, all glistening with melted butter and a sprinkle of coarse salt. It’s the kind of comforting side dish you can throw together on a busy weeknight, but it still feels special enough for holidays and Sunday suppers.
These butter-soaked spuds go well with just about any cozy main dish: roast chicken, meatloaf, baked ham, or a simple skillet steak. I like to add a green vegetable on the side, such as steamed green beans, roasted broccoli, or a crisp salad, to balance out the richness. Set the hot glass casserole dish right in the middle of the table and let everyone scoop their own potatoes. A little extra melted butter or sour cream on the side never hurts if you have dairy-lovers in the house.
Oven Baked Butter-Soaked SpudsServings: 4
Ingredients
2 pounds small to medium Yukon Gold or red potatoes, scrubbed and halved
8 tablespoons (1 stick/113 g) unsalted butter, melted, plus extra for greasing the dish
1 to 1 1/2 teaspoons coarse kosher or sea salt, plus more to taste
Directions
Preheat your oven to 400°F (200°C). Lightly grease a glass casserole dish (about 9x13 inches) with a small amount of butter to keep the potatoes from sticking and to help them crisp.
Scrub the potatoes well and pat them dry. Cut each potato in half lengthwise so you have flat sides that will sit nicely in the dish. If your potatoes are larger, cut them into even halves so they cook at the same rate.
Arrange the potato halves cut-side down in a single layer in the greased glass casserole dish. Try not to overlap them; you want each piece to have contact with the bottom of the dish so the edges can get golden and crispy.
In a small saucepan or microwave-safe bowl, melt the butter. Stir in the coarse salt until it’s evenly distributed. This salty butter is what soaks into the potatoes and gives them that nostalgic, buttery flavor my grandmother was known for.
Slowly pour the melted salted butter over the potatoes, making sure to coat each one. Use a spoon to scoop any butter that pools in the corners and drizzle it over any potatoes that look a little dry. The potatoes should look generously coated and glistening.
Cover the dish tightly with foil and bake for 25 minutes. This first covered bake helps the potatoes steam and turn tender in the center, while soaking up the butter from underneath.
After 25 minutes, carefully remove the foil (watch out for steam). Baste the potatoes by spooning some of the hot butter from the bottom of the dish over the tops. Return the uncovered dish to the oven.
Continue baking, uncovered, for another 20 to 30 minutes, basting once more halfway through. The potatoes are done when the cut sides are deep golden brown and crispy around the edges, and a fork slides easily into the centers.
Once baked, remove the dish from the oven and let the potatoes rest for 5 minutes. They’ll continue to soak up a bit more of that butter as they sit. Taste one and add a pinch more coarse salt over the top if needed.
Serve the potatoes straight from the glass casserole dish so everyone can see those golden, butter-soaked halves. Spoon a little of the melted butter from the bottom of the dish over each serving for extra richness.
Variations & Tips
For picky eaters, you can keep the base recipe exactly as is and simply offer toppings at the table: shredded cheese, sour cream, or a small bowl of finely chopped chives or green onions. If your family likes a little extra flavor, sprinkle freshly ground black pepper over the potatoes before baking, or add a light dusting of garlic powder to the melted butter (this technically adds another ingredient, so consider it optional if you want to stay true to the classic three). To make them slightly lighter, you can reduce the butter to 6 tablespoons and add a splash of chicken or vegetable broth to the dish so the potatoes still stay moist. For a crispier finish, turn the oven to broil for the last 2 to 3 minutes of baking and watch closely so the tops get just a bit more color without burning. If you need to stretch the recipe for a bigger family, use a larger casserole dish and 3 pounds of potatoes, then increase the butter to 12 tablespoons and salt to taste, keeping the same method but adding 5 to 10 extra minutes of uncovered baking time until everything is tender and golden.
