Throw raw thick-cut unpeeled russet potato rounds in the baking dish and 4 other ingredients to get a meal so delicious your husband will be begging for more!

This 5-ingredient oven baked potato rounds recipe is the kind of no-fuss comfort food that makes a busy weeknight feel a little special. You start with raw, thick-cut, unpeeled russet potato rounds tossed right into a glass baking dish, then add just four more pantry staples to turn them into a golden, cheesy, family-pleasing meal. It has that cozy Midwestern casserole feel—simple ingredients, hearty and satisfying, and the kind of dish that tends to disappear fast (with plenty of requests for seconds).

Serve these baked potato rounds hot right out of the oven with a crisp green salad, steamed broccoli, or green beans to balance the richness. They pair nicely with grilled or baked chicken, pork chops, or a simple pan-fried sausage. Add a side of sour cream or plain Greek yogurt and a sprinkle of extra green onion for dipping. If you want to stretch the meal, serve with a bowl of tomato soup or a big fruit salad for a complete, family-friendly dinner.

Servings: 4

2 pounds russet potatoes, scrubbed well and sliced into 1/2-inch thick unpeeled rounds

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch oven-safe glass baking dish with a bit of the olive oil or nonstick spray so the potatoes don’t stick.

Scrub the russet potatoes very well under cool running water, since you will leave the skins on. Pat them dry with a clean towel. Slice into thick 1/2-inch rounds; try to keep the slices about the same thickness so they cook evenly.

Place the raw thick-cut unpeeled potato rounds in a single snug layer in the prepared glass baking dish. It’s fine if they overlap just a little, but avoid stacking them in multiple layers so they can brown nicely.

Drizzle the olive oil evenly over the potato rounds. Sprinkle with 1 teaspoon of the kosher salt and the garlic powder, making sure to season the edges as much as you can. Use clean hands or a spatula to gently flip and toss the rounds right in the dish so both sides are lightly coated with oil and seasoning, then spread them back into a single layer.

Cover the baking dish tightly with foil. Bake, covered, for 25 minutes to allow the potatoes to steam and start turning tender in the center.

Carefully remove the foil (watch for hot steam). Use a spatula to flip each potato round so the other side can brown. Sprinkle the remaining 1/4 teaspoon salt over the flipped rounds.

Return the uncovered dish to the oven and bake for another 15–20 minutes, or until the potatoes are golden around the edges and can be easily pierced with a fork.

Once the potatoes are tender, remove the dish from the oven and immediately sprinkle the shredded cheddar cheese evenly over the hot potato rounds. Place the dish back in the oven for 3–5 minutes, just until the cheese is fully melted and bubbly.

Take the dish out of the oven and let the potato rounds rest for about 5 minutes so the cheese sets slightly and the potatoes are easier to serve. If using, sprinkle chopped green onions or chives over the top for a fresh pop of color and flavor.

Serve the cheesy potato rounds straight from the baking dish while warm. Use a spatula to lift out portions, making sure each serving gets a good mix of crispy edges, soft centers, and melted cheese.

For picky eaters, you can skip the garlic powder and use only salt and cheese, or swap the cheddar for a mild Colby Jack. If your family likes a little kick, add 1/2 teaspoon smoked paprika or chili powder along with the garlic powder before baking. To make it feel more like a complete one-dish meal, scatter 1 cup of cooked, crumbled bacon or diced ham over the potatoes right before adding the cheese, then melt the cheese as directed. You can also use Monterey Jack, pepper jack, or a blend of cheeses for a different flavor. If you need to reduce fat a bit, use part-skim shredded cheese and brush the potatoes with 2 tablespoons of oil instead of 3, understanding they may brown slightly less. For extra crisp edges, broil the potatoes (without cheese) for 2–3 minutes after the second bake, then add cheese and melt. Food safety tips: Always scrub the potatoes thoroughly since you are leaving the skins on; cut off any green spots or sprouts before slicing. Use a sharp knife and stable cutting board to keep your hands safe while cutting thick rounds. Keep raw potatoes and prepared ingredients away from raw meats to avoid cross-contamination. Refrigerate leftovers within 2 hours of baking in a shallow, covered container, and reheat thoroughly in the oven or microwave until steaming hot before serving again.