These Oven Baked 3-Ingredient Potato Château turn peeled potatoes, melted butter, and salt into a golden side dish. Shaped into small ovals, the potatoes roast until tender in the center with lightly crisp edges and a buttery coating.
What You’ll Need
- Potatoes. Use 2 pounds of peeled potatoes. Yukon Gold potatoes are a good choice for their creamy texture and ability to hold their shape.
- Butter. Melt 6 tablespoons so it coats the potatoes evenly. Unsalted butter gives you more control over the seasoning.
- Salt. Use 1½ teaspoons, adjusting to taste if you use salted butter.
How to Shape Château Potatoes
Peel the potatoes, then cut larger ones into manageable pieces. Use a small paring knife to trim each piece into an oval approximately 2 inches long. Keep the pieces similar in thickness so they cook at about the same rate.
The shapes can be rustic. Aim for rounded edges and a consistent size. Save clean potato trimmings for another dish, such as mashed potatoes or soup.
How to Make Oven Baked Potato Château
Heat the oven to 400°F. Pat the shaped potatoes dry and arrange them in a baking dish large enough to hold them in one layer. Pour over the melted butter, sprinkle with salt, and turn each potato until coated.
Bake for 20 minutes, then carefully turn the potatoes with a spoon or spatula. Continue baking for 20–25 minutes, until golden and tender in the center. Test one of the largest pieces with a small knife. It should slide in easily.
Tips for Golden Edges
Dry the potatoes after peeling and shaping so excess surface moisture does not dilute the butter. Give them room in the baking dish, with as little overlap as possible.
Check toward the end of baking, as potato size and the baking dish can affect timing. If the potatoes need more color once tender, continue roasting for a few minutes, watching the butter and edges closely.
What to Serve with Potato Château
Serve these buttery potatoes with sliced roast beef, baked chicken, pork tenderloin, or roasted salmon. Green beans, steamed broccoli, or a fresh salad round out the plate.
Frequently Asked Questions
Do I have to trim the potatoes into ovals?
The oval shape gives this dish its distinctive appearance. For simpler preparation, cut the potatoes into evenly sized chunks and check for tenderness as they roast.
Can I use salted butter?
Yes. Reduce the added salt to suit your butter, then taste a cooked potato before adding more.
Why are my potatoes taking longer to cook?
Larger or thicker pieces take longer to soften. A crowded dish can also slow browning. Continue roasting until the centers are tender, using the texture as your guide.
Can I prepare the potatoes ahead?
You can peel and shape them ahead of cooking. Keep them covered with cold water in the refrigerator, then drain and dry thoroughly before coating with butter.
Oven Baked 3-Ingredient Potato Château Recipe Card
Small oval potatoes roasted in butter until golden around the edges and tender inside.
- Prep time — About 20 minutes
- Cook time — 40–45 minutes
- Total time — About 1 hour to 1 hour 5 minutes
- Servings — 4–6
Ingredients
- 2 pounds potatoes, peeled
- 6 tablespoons unsalted butter, melted
- 1½ teaspoons salt, or to taste
Instructions
- Preheat the oven to 400°F.
- Trim the peeled potatoes into small oval shapes approximately 2 inches long, keeping them similar in thickness. Pat dry.
- Arrange the potatoes in a baking dish in a single layer. Pour over the melted butter and sprinkle with the salt. Turn until evenly coated.
- Bake for 20 minutes, then carefully turn the potatoes with a spoon or spatula.
- Continue baking for 20–25 minutes, or until golden, lightly crisp at the edges, and tender when pierced with a small knife. Allow additional time if needed.
- Spoon a little of the hot butter from the dish over the potatoes and serve warm.
Recipe Notes
- Choose a baking dish that holds the potatoes in one layer with a little space between pieces.
- Cooking time varies with potato size. Check the largest pieces for tenderness.
- If using salted butter, reduce the added salt to taste.
- Prep and total times are estimates and depend on how much shaping you do.