This oven baked 4-ingredients Amish simple celery seed potatoes recipe is exactly the kind of side dish a busy family cook leans on all year long. The idea comes from an Amish farmer at a spring market who shared how his family turns plain potatoes into something special with just oil, salt, and lots of earthy celery seed. The wedges roast up golden with a soft center and a crisp edge, and those tiny seeds give them a cozy, old-fashioned flavor that feels right at home on a Sunday table or next to a weeknight roast chicken.
These potatoes are wonderful piled into a warm white serving bowl and set in the middle of the table. They pair especially well with simple roasted or grilled meats like chicken, pork chops, or meatloaf, and they’re great alongside steamed green beans, buttered carrots, or a crisp green salad. For a more casual meal, serve them with burgers or sausages and a side of coleslaw. A little dish of ketchup or ranch on the side keeps kids happy, while adults might enjoy them with a dollop of sour cream or a drizzle of pan gravy.
Oven Baked Amish Celery Seed PotatoesServings: 4
Ingredients
2 pounds russet or Yukon Gold potatoes, scrubbed and cut into thick wedges
3 tablespoons neutral cooking oil (such as vegetable or canola oil)
1 1/4 teaspoons fine salt
2 teaspoons celery seed
Directions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with a bit of oil so the potatoes don’t stick.
Scrub the potatoes well and pat them dry with a clean kitchen towel. Cut each potato lengthwise into thick wedges, about 6–8 wedges per medium potato, so they cook evenly and get a nice golden crust.
Place the potato wedges in a large mixing bowl. Drizzle the oil over the potatoes, then sprinkle on the salt and celery seed. Toss with clean hands or a large spoon until every wedge is lightly coated and you can see the celery seeds clinging to the surface.
Spread the seasoned potato wedges out on the prepared baking sheet in a single layer, with a little space between each piece. Turn any wedges that are lying on their sides so one cut side is flat against the pan for better browning.
Bake for 20 minutes, then carefully remove the pan from the oven and use a spatula to flip the wedges. Return the pan to the oven and bake for another 15–20 minutes, or until the potatoes are tender inside and the edges are deeply golden with a soft, crisp crust.
Taste one wedge and add a pinch more salt or celery seed if you like, sprinkling it over the hot potatoes on the pan. Transfer the wedges to a warm white serving bowl, making sure to scrape any loose celery seeds and browned bits from the pan over the top. Serve hot while the edges are still crisp.
Variations & Tips
For picky eaters, you can reduce the celery seed to 1 teaspoon the first time you make this, then set a small pinch on the table so adults can sprinkle more on their portions. If your family loves a bit of color, add 1/2 teaspoon of paprika along with the celery seed (this doesn’t change the simple flavor much but makes the potatoes look extra cozy). To stretch the recipe for a bigger crowd, you can increase the potatoes to 3 pounds and adjust the oil, salt, and celery seed in the same proportions; just be sure to use two baking sheets so the wedges still roast instead of steaming. For a slightly different texture, cut the potatoes into thick sticks instead of wedges, keeping them similar in size so they cook evenly. Leftovers can be cooled quickly, then stored in a covered container in the refrigerator for up to 3–4 days; reheat on a baking sheet at 400°F (205°C) until hot and crisp again. For food safety, always wash and scrub the potatoes well to remove any dirt, and cut away any green spots or sprouts before cooking. Use clean utensils and a clean cutting board, and avoid letting the seasoned potatoes sit at room temperature for more than about an hour before baking. Because the pan and potatoes get very hot, remind kids to keep a safe distance from the oven and always use oven mitts when handling the baking sheet.
