My amish neighbor brought over this 3 ingredient dish for sunday supper and the rich savory flavor is absolutely incredible.

This cozy oven baked 3-ingredients Amish chicken broth potatoes recipe is the kind of simple, honest food that makes a Sunday supper feel special. My Amish neighbor brought a pan of these over one evening, and I couldn’t believe how rich and savory they tasted for being so fuss-free. Just potatoes, chicken broth, and butter come together in the oven to create tender, golden-brown potato halves that soak up a deep, flavorful broth. It’s humble, comforting, and perfect for busy families who still want something that tastes like it cooked all afternoon.

Serve these Amish chicken broth potatoes straight from the baking dish with plenty of the dark, savory broth spooned over the top. They’re wonderful alongside roast chicken, pork chops, meatloaf, or simple baked ham. Add a green vegetable like steamed green beans, buttered peas, or a crisp salad to round out the plate. A slice of crusty bread or warm dinner rolls is perfect for soaking up the extra broth, and if you’re feeding kids, a side of applesauce or carrot sticks helps balance the richness.

Servings: 6

3 pounds small to medium Yukon Gold or red potatoes, halved lengthwise

Preheat your oven to 375°F (190°C). Place a medium to large ceramic baking dish (about 9x13 inches) on the counter so it’s ready to fill.

Scrub the potatoes well under cool running water and pat them dry with a clean kitchen towel. Leave the skins on for the best texture and flavor, then cut each potato in half lengthwise so you have sturdy halves that can sit cut-side down.

Arrange the potato halves in a single, snug layer in the ceramic baking dish, cut-side down. It’s fine if they touch; you want them cozy so they soak in the broth together.

Pour the chicken broth into the baking dish around the potatoes. The broth should come about halfway to two-thirds of the way up the sides of the potatoes, leaving the tops exposed so they can brown. Adjust the amount of broth slightly if needed, but do not fully submerge the potatoes.

Scatter the butter pieces evenly over and around the potatoes, letting some land right on top of the potato halves and some fall into the broth. This helps create that rich, dark, savory cooking liquid as everything bakes.

Cover the baking dish tightly with aluminum foil to trap the steam. Place the dish on the middle rack of the preheated oven and bake for 35 to 40 minutes, until the potatoes are fork-tender when pierced through the thickest part.

Carefully remove the foil (watch for hot steam), then return the uncovered dish to the oven. Bake for another 20 to 30 minutes, or until the tops of the potatoes are golden brown and the broth has darkened and reduced slightly into a rich, savory sauce. The potatoes should be very tender and soaking in the flavorful broth.

Remove the baking dish from the oven and let the potatoes rest for about 5 to 10 minutes so the bubbling settles and the flavors meld. Serve the potatoes warm, spooning plenty of the dark, buttery chicken broth over each portion. If you like, tilt the dish slightly and baste the tops of the potatoes with the broth before bringing it to the table.

For extra flavor without adding more ingredients, you can choose a richer style of chicken broth (like a homemade or bone broth) so the liquid reduces into an even deeper, darker sauce. If your family likes a bit of color, sprinkle chopped fresh parsley or chives over the potatoes right before serving—this technically adds an ingredient, but you can easily leave it off for a true 3-ingredient dish. To make the potatoes crisper on top, move the dish to the top rack for the last 5 minutes of baking, watching closely so the potatoes brown but don’t burn. For picky eaters, use smaller potatoes (like baby Yukon Golds) and cut them into quarters instead of halves so they’re easier for little hands to manage; you can also lightly mash their portion with extra broth to make them soft and scoopable. If you need to reduce sodium, choose a very low-sodium or no-salt-added chicken broth and unsalted butter, then season individual plates lightly at the table if needed. Food safety tips: Always wash potatoes thoroughly to remove dirt and bacteria, and discard any that are very green or heavily sprouted. Use chicken broth from a trusted source, keep it refrigerated, and check the expiration date before using. If you open a carton of broth and don’t use it all, store the remainder in the refrigerator and use within 4 to 5 days. Once baked, refrigerate leftover potatoes and broth within 2 hours in a shallow, covered container; reheat thoroughly in the oven or microwave until steaming hot before serving again.