This is my laziest, most-loved potato side: raw shredded russet potatoes pressed into a glass baking dish with just three everyday items from the pantry and fridge. You literally spread, drizzle, season, and walk away while the oven does all the magic. The edges get crispy, the middle stays tender, and those little colored flecks of seasoning baked into the top are what make neighbors lean over the fence and ask, “Okay, what did you put in those potatoes?” It’s basically a shortcut hash brown casserole without the canned soup or extra fuss, perfect for busy weeknights or a low-stress weekend brunch.
Serve these oven shredded potatoes as a base for breakfast bowls with fried or scrambled eggs, sliced avocado, and salsa on top, or tuck them next to sausage links or bacon for a classic Midwest brunch plate. At dinner, they’re great with roasted chicken, grilled pork chops, or burgers when you’re tired of the usual fries. I also love cutting them into squares, piling on sour cream and chives, and serving them almost like potato “bars” for casual get-togethers.
3-Ingredient Oven Shredded PotatoesServings: 6
Ingredients
3 tablespoons unsalted butter, melted (plus a little extra for greasing the dish)
1 1/2 teaspoons seasoned salt (such as Lawry’s), divided
1 teaspoon smoked paprika
2 pounds russet potatoes, peeled and coarsely shredded
Directions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch glass baking dish with a bit of the melted butter or a swipe of cooking spray so the potatoes don’t stick.
Peel the russet potatoes and shred them on the large holes of a box grater or using the shredding disc on a food processor. Work quickly so they don’t brown too much; it’s okay if they discolor slightly, they’ll still bake up beautifully.
Spread the raw shredded potatoes evenly in the greased glass baking dish. Use your hands or the back of a spatula to press them down firmly into a flat, even layer that fills the whole pan. This pressing step helps them cook into one cohesive, sliceable sheet with crisp edges.
Drizzle the melted butter evenly over the top of the pressed potatoes, making sure to hit the corners and edges where they tend to crisp up the most.
In a small bowl, stir together the seasoned salt and smoked paprika. Sprinkle this mixture evenly over the surface of the potatoes. The paprika adds those pretty, mysterious colored bits you’ll see scattered across the top once they bake, along with a warm, smoky flavor.
Cover the baking dish tightly with foil and bake for 25 minutes to let the potatoes steam and soften in their own moisture while absorbing the butter and seasonings.
Remove the foil and continue baking, uncovered, for 25–30 minutes, or until the top is lightly golden and the edges are starting to brown and crisp. If you like them extra crispy, you can bump the heat to 425°F (220°C) for the last 5–10 minutes and watch closely so they don’t burn.
Let the potatoes rest for about 5 minutes after coming out of the oven so they set up a bit. Slice into squares or scoop with a spatula and serve hot right from the glass baker.
Variations & Tips
For extra flavor without adding more ingredients, you can swap the smoked paprika for regular paprika and add a pinch of black pepper if you have it on hand. To make these feel more like loaded hash browns, sprinkle shredded cheddar cheese over the top during the last 10 minutes of baking so it melts into a bubbly layer. If you want a little heat, use a pinch of cayenne with the paprika for spicier colored flecks. For a brunch spread, serve with bowls of sour cream, chopped green onions, and crumbled bacon so everyone can dress up their own square. To get ahead on a busy morning, you can shred the potatoes up to 4 hours in advance and keep them submerged in cold water in the fridge; when ready to bake, drain very well and pat dry with clean kitchen towels or paper towels so the potatoes don’t steam too much and turn soggy. Food safety note: Always bake the potatoes until they are piping hot in the center and the internal temperature reaches at least 165°F (74°C). Don’t leave cooked potatoes sitting at room temperature for more than 2 hours; refrigerate leftovers promptly in a shallow container and reheat thoroughly before eating. Avoid using potatoes that are very green or heavily sprouted, as they can have off flavors and may be unsafe to eat.
