Oven-Baked 3-Ingredient Amish Broth Potatoes: Simple, Savory & Surprisingly Delicious

Sometimes the most humble dishes are the hardest to forget. These Oven-Baked 3-Ingredient Amish Broth Potatoes are exactly that—simple, honest, and deeply satisfying.

Just potatoes, chicken broth, and butter. That’s it. But when you bake them low and slow in a covered dish, the potatoes soak up every drop of that savory broth, becoming tender, creamy, and infused with rich flavor. A final uncovered bake gives the edges a light golden crisp.

This is classic Pennsylvania Dutch cooking at its finest: few ingredients, zero fuss, maximum comfort. It’s the perfect side dish for roasted chicken, ham, pork chops, or just about anything else.

Why This Recipe Is a Keeper

Only 3 ingredients – Potatoes, broth, and butter. That’s the whole shopping list.
No peeling required – Yukon Gold skins are thin, tender, and delicious.
One dish – Mix, cover, bake. Minimal cleanup.
Budget-friendly – Potatoes and broth cost pennies.
Versatile – Pairs with almost any main dish.
Amish simplicity – Inspired by practical, no-waste Pennsylvania Dutch cooking.

Ingredients (Servings: 4)

2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
2 cups chicken broth (low-sodium if possible)
3 tablespoons unsalted butter, cut into small pieces

That’s it. No salt (the broth provides plenty). No pepper (though you can add it at the table). Just three simple ingredients.

Cooking Time at a Glance

Step	Temperature	Time
Oven Preheat	375°F (190°C)	–
Covered Baking	375°F (190°C)	35–40 minutes
Optional Uncovered Baking	375°F (190°C)	10–15 minutes
Total Active Time	–	10 minutes
Total Time	–	45–65 minutes

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 375°F (190°C). Place a medium ceramic baking dish (about 2-quart size) on the counter.

2. Cut the Potatoes

Scrub the Yukon Gold potatoes well and cut them into roughly 1-inch cubes, leaving the skins on for flavor and texture.

Why leave the skins on? Yukon Gold skins are thin and tender—they add nutrients, texture, and a rustic look. Plus, it saves you the work of peeling.

3. Arrange in the Baking Dish

Spread the raw cubed potatoes evenly in the ceramic baking dish, making sure they’re in a fairly even layer so they cook at the same rate.

4. Dot with Butter

Dot the potatoes with the small pieces of butter, tucking some down between the cubes so it melts and mingles with the broth.

5. Add the Broth

Slowly pour the chicken broth over the raw cubed potatoes, letting it run down between the pieces so most of the potatoes are surrounded by liquid. The broth should come just to the top of the potatoes or barely below.

6. Cover and Bake

Cover the ceramic dish tightly with foil to keep the moisture in, then place it on the center rack of the preheated oven. Bake for 35 to 40 minutes, covered, until the potatoes are very tender when pierced with a fork and have absorbed much of the broth.

7. Optional: Uncover and Brown

Carefully remove the foil (watch for steam), give the potatoes a gentle stir, and if you’d like a bit of color on top, return the dish to the oven uncovered for another 10 to 15 minutes, until the edges of some potatoes turn lightly golden.

8. Serve

Serve hot, spooning any remaining broth from the bottom of the dish over the potatoes.

Variations & Tips from My Kitchen

Potato Variations

Yukon Gold – The best choice. Creamy, buttery, and thin-skinned. No need to peel.
Red potatoes – Waxy and hold their shape well. Also no need to peel.
Russet potatoes – Fluffier and more absorbent. Peel if the skins seem thick.
Baby potatoes – Leave whole or halve. Very cute and creamy.
Fingerling potatoes – Cut into 1-inch pieces. Rich, buttery flavor.

Broth Variations

Vegetable broth – For a vegetarian version. Still delicious.
Beef broth – Creates a richer, heartier flavor profile.
Homemade broth – Even better than store-bought if you have it.
Broth with aromatics – Use broth that already has onion, garlic, and herbs.
Water + bouillon – 2 cups water + 2 teaspoons chicken bouillon paste.

Butter Variations

Salted butter – Omit any extra salt. The broth + salted butter may be enough.
Garlic butter – Mix softened butter with minced garlic before dotting.
Herb butter – Mix softened butter with fresh parsley, thyme, or chives.
Olive oil – Substitute for butter for a dairy-free version.

Seasoning Add-Ins (Extras Beyond 3 Ingredients)

Garlic cloves – Add 4–6 whole peeled garlic cloves with the potatoes.
Fresh herbs – Tuck a few sprigs of fresh thyme, rosemary, or sage into the dish.
Bay leaf – Add 1 bay leaf (remove before serving).
Black pepper – Add ½ teaspoon of cracked black pepper.
Onion powder – Add 1 teaspoon for extra savory depth.
Paprika – Sprinkle with smoked or sweet paprika before the uncovered bake.

How to Serve Broth Potatoes

As a Side Dish (The Classics)

With roasted chicken – A perfect pairing. The potatoes soak up chicken juices.
With baked ham – The savory broth potatoes complement salty, sweet ham.
With pork chops – Pan-seared or baked pork chops and these potatoes are a match.
With meatloaf – Two comfort food classics, one plate.
With turkey – A great alternative to mashed potatoes at Thanksgiving.

As a Simple Meal

On their own – A bowl of these broth potatoes with a sprinkle of fresh parsley is surprisingly satisfying.
With a fried egg – Top with a runny egg for breakfast-for-dinner.
With crusty bread – For sopping up every last drop of broth.

Toppings (Add at the Table)

Fresh parsley or chives – Adds color and freshness.
Cracked black pepper – A generous grind right before serving.
Parmesan cheese – Grated Parmesan adds salty, nutty flavor.
Fresh dill – Pairs beautifully with the potato and broth.
Sour cream – A dollop adds tangy creaminess.

Storage & Reheating

Refrigerate – Store in an airtight container for up to 5 days. The potatoes will absorb more liquid as they sit.
Reheat (oven) – Place in a covered baking dish at 350°F for 10–15 minutes.
Reheat (microwave) – Microwave individual portions in 60-second bursts, stirring in between. Add a splash of broth if dry.
Reheat (stovetop) – Warm gently in a covered skillet over medium-low heat, adding a splash of broth as needed.
Freeze – Not recommended. Potatoes become grainy and watery when frozen and thawed.
Make ahead – You can assemble the dish (potatoes + butter + broth) in the baking dish, cover, and refrigerate for up to 24 hours before baking. Add 10–15 minutes to the covered baking time.

Why Yukon Gold Potatoes?

Yukon Golds are the unsung heroes of the potato world. Here’s why they’re perfect for this recipe:

Characteristic	Why It Matters
Thin, tender skin	No peeling required. Saves time and adds nutrients.
Buttery flavor	Naturally rich and creamy, even without added fat.
Medium starch	Absorbs broth beautifully but holds its shape.
Golden color	Looks beautiful against the savory broth.
All-purpose	Works for roasting, mashing, boiling, and baking.

If you can’t find Yukon Golds: Red potatoes are the next best choice. They’re waxier, so they hold their shape even more, but they don’t have that same buttery flavor.

The Amish Connection

This recipe draws inspiration from traditional Amish and Pennsylvania Dutch cooking, which is known for its practicality, frugality, and reliance on simple, wholesome ingredients.

In Amish country, “broth potatoes” are a common side dish—a way to add flavor to potatoes without using meat drippings or heavy cream. The potatoes absorb the seasoned broth as they bake, becoming flavorful without being heavy.

What makes them “Amish style”:

No wasted ingredients (skins left on)
Simple seasoning (broth and butter are enough)
One-dish cooking (minimal cleanup)
Frugal (potatoes and broth are cheap)

This is food that feeds a family without breaking the bank or taking all day to prepare.

The Magic of Baking Potatoes in Broth

When you bake potatoes in broth instead of boiling them in water, several things happen:

1. Flavor infusion – As the potatoes absorb liquid, they absorb the savory flavor of the broth. Every bite is seasoned from the inside out.

2. No gluey texture – Boiled potatoes can become waterlogged and gluey. Baked potatoes in broth absorb just enough liquid to become tender and creamy.

3. Concentrated flavor – As the broth reduces, its flavor concentrates, creating a rich, savory coating on the potatoes.

4. Built-in sauce – The remaining broth becomes a light, flavorful sauce that you can spoon over the potatoes.

5. One less pot – No draining means no colander to wash.

Pro Tips for Perfect Broth Potatoes

Don’t peel the potatoes – The skins add flavor, texture, and nutrients. Plus, it’s less work.
Cut into even 1-inch cubes – Uniform size ensures even cooking. Too small and they’ll fall apart; too large and they’ll be uneven.
Use low-sodium broth – Regular broth can become overly salty as it reduces. Low-sodium gives you more control.
Tuck butter between the potatoes – Don’t just dot the top. Push some butter pieces down between the cubes so the flavor distributes.
Cover tightly with foil – A tight seal traps steam, which cooks the potatoes through. Loose foil lets steam escape and can lead to undercooked potatoes.
Don’t skip the uncovered finish – That final 10–15 minutes without foil gives the potatoes lightly golden edges and a bit of texture contrast.
Check for doneness with a fork – The potatoes should offer no resistance when pierced. If they’re still firm, cover and bake another 5–10 minutes.

Troubleshooting Common Issues

Problem	Likely Cause	Solution
Potatoes are still crunchy	Not enough liquid or not baked long enough	Add another ½ cup broth and bake 10–15 minutes longer
Potatoes fell apart	Cut too small or overbaked	Next time, cut into larger 1½-inch cubes
Too salty	Used regular broth instead of low-sodium	Next time, use low-sodium; for now, add a peeled potato (remove after 10 minutes)
Too bland	Broth was too mild	Add more salt, pepper, or herbs at the end
Burned on bottom	Oven temperature too high or dish too shallow	Reduce heat to 350°F next time or use a deeper dish
Not enough liquid	Dish wasn’t covered tightly enough	Make sure foil is crimped tight around the edges

Final Bite

Oven-Baked 3-Ingredient Amish Broth Potatoes is the kind of recipe that quietly becomes a family favorite. It doesn’t try to impress you with fancy techniques or exotic ingredients. It just delivers—tender, flavorful, buttery potatoes that pair with almost anything and cost almost nothing.

Three ingredients. One dish. A side dish that steals the show.

Whether you serve them alongside a Sunday roast chicken, a holiday ham, or simply eat them straight from the dish on a quiet Tuesday night, these broth potatoes are simple food done right.

No peeling. No boiling. No draining. Just potatoes, broth, butter, and time.

Sometimes the simplest recipes are the ones we make again and again.