This 5-ingredient oven baked tri-color potato dish is one of those simple, no-fuss sides that still feels special enough for Sunday dinner. You start with raw sliced mini tri-color potatoes and tuck them into a shallow bath of seasoned broth right in the roasting pan, then let the oven do the rest. The potatoes soak up flavor, get tender in the middle, and lightly crisp on top—exactly the kind of cozy, colorful pan of goodness my Midwestern family happily gathers around. It’s perfect for busy nights when you want something homemade that looks like you fussed, without actually fussing.
Serve these tri-color potatoes straight from the cast iron pan alongside roasted chicken, pork chops, or a simple grilled steak. They’re also lovely with meatloaf and a green vegetable, like steamed green beans or a tossed salad. Spoon a little of the savory broth over each serving for extra flavor, or sprinkle with a bit more salt and pepper at the table. If you’re feeding kids, pair with ketchup or ranch for dipping to make the meal feel fun and familiar.
5-Ingredient Oven Baked Tri-Color PotatoesServings: 4
Ingredients
1 1/2 pounds raw mini tri-color potatoes, washed and thinly sliced (about 1/4-inch thick)
1 1/2 cups low-sodium chicken broth (or vegetable broth for meatless)
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
Preheat your oven to 400°F (200°C). Place a medium-sized cast iron roasting pan or oven-safe skillet on the counter so it’s ready for layering.
Wash the mini tri-color potatoes well, then slice them into 1/4-inch rounds. Try to keep the slices roughly the same thickness so they cook evenly.
Arrange the raw sliced mini tri-color potatoes in the cast iron pan in an even layer. You can fan them slightly or simply spread them out so they overlap just a bit, keeping that pretty mix of colors visible.
In a measuring cup or small bowl, whisk together the chicken broth, olive oil, salt, and black pepper until the seasonings are well distributed.
Pour the seasoned broth mixture evenly over the potatoes in the pan. The liquid should form a shallow, clear layer in the bottom of the pan, with the potatoes mostly submerged but some tops peeking above the surface.
Gently shake the pan or use clean hands to nudge the potatoes so the liquid can slip between the slices, helping everything cook evenly and soak up flavor.
Cover the pan tightly with foil (or a lid, if your pan has one) and place it in the preheated oven. Bake, covered, for 25–30 minutes, or until the potatoes are fork-tender in the center.
Carefully remove the foil, then return the pan to the oven. Continue baking uncovered for another 15–20 minutes, or until the tops of the potatoes start to lightly brown and the broth has reduced to a flavorful shallow layer around them.
Remove the pan from the oven and let the potatoes rest for 5–10 minutes. This helps the remaining broth settle and thicken slightly so each serving gets a nice spoonful of that savory liquid.
Taste and adjust seasoning with a pinch more salt and pepper if needed, then serve the potatoes straight from the pan while warm, making sure to scoop up some of the broth with each portion.
Variations & Tips
For picky eaters, you can keep the seasoning very simple and offer toppings at the table: shredded cheddar, grated Parmesan, or a dollop of sour cream make this feel like a fun, build-your-own side dish. If your family likes garlic, whisk 1/2 teaspoon garlic powder into the broth mixture before pouring it over the potatoes. For a slightly richer version, swap half of the broth for milk or half-and-half, but keep an eye on it so it doesn’t boil too hard—reduce the oven temperature to 375°F if using dairy. To make it vegetarian, use vegetable broth instead of chicken broth; for a heartier flavor, you can add a pinch of dried thyme or rosemary. If you need to stretch the recipe for more people, use a larger pan and increase all ingredients proportionally, making sure the potatoes still sit in a shallow layer of broth so they bake, not boil. Food safety tips: Always wash potatoes well to remove dirt before slicing. Use a sharp knife and keep your fingers tucked in while slicing to avoid cuts. If you prep the potatoes ahead, store the sliced potatoes completely covered in cold water in the fridge for up to a few hours, then drain and pat dry before arranging in the pan so they don’t water down the broth. Refrigerate leftovers within 2 hours of baking and reheat thoroughly until steaming hot before serving again.
