Spread prepared horseradish over raw thick-sliced red potatoes, together with 2 more ingredients, into a ceramic baking pan for a comforting weekend meal that's always a yes in my house

These oven-baked Amish-style horseradish potatoes are one of those simple, four-ingredient dishes that feel extra cozy on a weekend. Thick slices of red potatoes are laid right into a ceramic baking pan, then you spread prepared horseradish over the top with just two more pantry ingredients. The horseradish mellows in the oven, leaving you with tender, creamy potatoes that have a gentle kick—nothing too wild, just enough to keep everyone reaching for seconds. It’s the kind of no-fuss, farmhouse-style side that fits right in with a roast chicken, Sunday ham, or even just grilled sausages.

Serve these horseradish potatoes hot, straight from the ceramic baking dish, with a simple green salad or steamed green beans to balance the richness. They’re especially good next to roast beef, pork chops, or baked chicken, because the gentle heat from the horseradish cuts through the savory meats. If you like, set out a small bowl of sour cream or plain Greek yogurt at the table so folks can dollop it on top. A basket of warm dinner rolls or crusty bread is perfect for soaking up any flavorful oil and browned bits from the pan.

Servings: 4

2 pounds red potatoes, scrubbed and thick-sliced (about 1/2-inch rounds)

Preheat your oven to 400°F (200°C). Place a medium-sized ceramic baking pan (about 9x13 inches or similar) on the counter so it’s ready to fill.

Scrub the red potatoes well under cool running water, then pat them dry with a clean kitchen towel. Leave the skins on for that rustic Amish feel. Slice the potatoes into thick rounds, about 1/2 inch each, so they hold their shape while baking.

Lay the thick-sliced potatoes in a single, slightly overlapping layer in the ceramic baking pan. It’s fine if some slices lean on each other—just try not to stack them too high so they cook evenly.

In a small bowl, stir together the prepared horseradish, vegetable oil, and kosher salt until you have a loose, spreadable mixture. Taste a tiny bit (if your horseradish is very hot, you can reduce the amount slightly).

Using a spoon or clean hands, spread the horseradish mixture evenly over the tops and exposed sides of the raw potato slices right in the ceramic pan. Aim to coat as many surfaces as you can; this is where the flavor comes from. If needed, gently flip a few slices to help distribute the mixture, then spread more over the new surfaces.

Cover the ceramic baking pan tightly with foil. Bake on the center rack for 30 minutes, until the potatoes are starting to turn tender when pierced with the tip of a knife.

Carefully remove the foil (watch for escaping steam), then return the pan to the oven uncovered. Bake for another 20–25 minutes, or until the potatoes are fully tender, lightly golden on the edges, and the horseradish mixture has soaked into the slices.

Taste a potato slice and add a pinch more salt if needed. Let the pan rest for 5 minutes so the potatoes can settle, then serve warm right from the ceramic dish, spooning some of the flavorful oil and browned bits over the top of each serving.

If your family is sensitive to heat, start with 2 tablespoons of prepared horseradish and 1 extra tablespoon of oil, then taste the mixture before spreading; you can always add more horseradish next time. For extra richness, you can drizzle 1–2 tablespoons of melted butter over the potatoes right after baking. If you have fresh herbs on hand, sprinkle chopped parsley or chives over the top just before serving for a little color and freshness. For cheese lovers, add a light handful (about 1/2 cup) of shredded mild cheese, like Monterey Jack or mozzarella, during the last 5–10 minutes of baking so it melts without burning. To make it friendlier for picky eaters, keep a corner of the pan lightly coated with the horseradish mixture (use less there), and label that side for the kids or anyone who prefers a milder flavor. Food safety tips: Always scrub the potatoes well to remove dirt and any surface bacteria, and trim away any green spots or deep eyes before slicing. Use prepared horseradish from a clean jar, and don’t dip used utensils back into the jar to avoid contamination—spoon out what you need into a separate bowl. Make sure the potatoes are baked until fully tender and steaming hot in the center before serving. Refrigerate leftovers within 2 hours in a shallow container, and reheat thoroughly in the oven or microwave until piping hot before eating.