- In a large bowl, combine potatoes, melted butter, salt, and pepper.
- Toss until every piece is glossy and coated.
3. Roast to Perfection
- Spread potatoes in a single layer on the baking sheet.
- Add rosemary or thyme sprigs if using.
- Roast 40–45 minutes, flipping once halfway through, until deeply golden and fork-tender.
4. Serve Warm
- Discard herb sprigs. Taste; add a pinch more salt if needed.
- Serve straight from the pan—rustic, fragrant, and irresistible.
Serving Suggestions
- 🍗 With mains: Roast chicken, meatloaf, pork chops, or baked ham
- 🥦 With veggies: Steamed green beans, buttered peas, or a simple tossed salad
- 🥖 For gatherings: Garnish with chopped parsley or extra herbs for color
Make-Ahead & Storage Tips
- Fridge: Keeps up to 3 days—reheat in oven or air fryer to restore crispness.
- Freeze: Not recommended—roasted potatoes become soggy when thawed.
- Prep ahead: Cut potatoes morning-of; store in cold water, then drain and pat dry before tossing.
Frequently Asked Questions
Q: Can I use olive oil instead of butter?
A: Yes—but you’ll lose the signature Amish richness. For best results, stick with butter.
Q: No Yukon Golds?
A: Russets work (peel them—they’re too starchy with skin), or use red potatoes (keep skins on).
Q: Want more flavor?
A: Add ½ tsp garlic powder or a sprinkle of onion flakes before roasting.
Q: Extra crispy?
A: Roast at 450°F for the last 10 minutes—or finish under the broiler 2–3 minutes (watch closely!).