Dust yellow cornmeal over raw quartered red potatoes, together with 1 other ingredient, into a ceramic baking pan for a savory homestyle side that disappears faster than anything else

This is my pared-down, weeknight-friendly take on an old-fashioned Amish-style potato bake: just red potatoes, yellow cornmeal, and one trusty pantry fat. The cornmeal bakes into a crisp, golden jacket around the tender potatoes, giving you a savory, homestyle side that somehow vanishes before anything else on the table. Because you dust the cornmeal directly over raw, quartered potatoes in a ceramic baking pan, there’s almost no prep and even less cleanup—perfect for when you want comfort food without fuss.

Serve these crisp-edged cornmeal potatoes alongside simple roasted chicken, pork chops, or meatloaf, where their texture really shines against a tender main. They’re also great with fried or baked fish, especially if you like that classic Midwestern fish-fry vibe. Add a green vegetable—steamed green beans, sautéed kale, or a crisp salad with a tangy vinaigrette—to balance the richness. A little dish of sour cream, plain yogurt, or ketchup on the table doesn’t hurt either, especially if you’re feeding kids or casual company.

Servings: 4

2 pounds small red potatoes, scrubbed and quartered

Preheat your oven to 400°F (200°C). Place a medium-to-large ceramic baking pan (about 9x13 inches) on the counter so it’s ready to use; no need to preheat the pan.

Scrub the red potatoes well and pat them dry with a clean towel. Cut each potato into quarters so the pieces are roughly the same size; this helps them cook evenly.

Add the quartered potatoes directly into the ceramic baking pan in a single, fairly even layer. Drizzle the neutral oil or melted butter over the potatoes, turning them gently with your hands or a spoon to lightly coat all the cut surfaces.

With your hands positioned over the pan, dust the yellow cornmeal evenly over the raw, oiled potato quarters. Aim for a light, even shower of cornmeal so each piece gets a bit of coverage. Sprinkle the salt over the top at this point, if using, to season the potatoes as they bake.

Use clean hands or a large spoon to gently toss and turn the potatoes in the pan, making sure the cornmeal clings to the oiled surfaces. Spread the potatoes back into a single layer, cut sides mostly facing down or sideways for better browning.

Place the ceramic baking pan on the center rack of the preheated oven. Bake for 35–45 minutes, stirring the potatoes once around the 20-minute mark to promote even browning and to keep the cornmeal from sticking too firmly in one spot.

Begin checking for doneness at 35 minutes. The potatoes are ready when they’re tender all the way through when pierced with a fork and the edges are crisp and golden from the toasted cornmeal.

Remove the pan from the oven and let the potatoes sit for 3–5 minutes; this brief rest helps the crust set a bit. Taste and add more salt if needed, and a sprinkle of black pepper if you like. Serve hot, straight from the ceramic baking pan.

To keep this true to the 3-ingredient spirit, the core recipe uses only red potatoes, yellow cornmeal, and a single fat (oil or butter); salt and pepper are optional flavor boosters. If you’d like to build on the base, you can add 1–2 teaspoons of dried herbs—such as thyme, rosemary, or parsley—when you dust on the cornmeal, or stir in a small minced garlic clove for a more aromatic version. For a slightly smokier profile, mix a pinch of smoked paprika into the cornmeal before dusting. If you prefer a richer flavor, use melted butter as your fat, or go half butter, half oil for a balance of flavor and browning. For a crisper crust, don’t overcrowd the pan and keep the potatoes in a single layer; if your pan is small, divide the batch between two ceramic dishes. Leftovers can be cooled quickly, then stored in a covered container in the refrigerator for up to 3–4 days and reheated in a hot oven or skillet until warmed through and re-crisped. Food safety tips: Always scrub potatoes thoroughly to remove dirt before cooking, and discard any potatoes that are soft, moldy, or have a strong off-odor. Allow hot potatoes to cool slightly before refrigerating, but don’t leave them at room temperature for more than 2 hours. Reheat leftovers to at least 165°F (74°C) before serving.