A sweet Amish lady at the market shared her trick for these, and I will never make them any other way

If you’d like a little more richness, you can increase the butter up to 1/2 cup; the Amish cook who shared this with me said, “The potatoes will tell you how much they want,” meaning you can adjust to your taste and how dry or starchy your potatoes are. For a slightly different texture, try Yukon Gold potatoes, which roast up creamy inside with a tender skin, while russets give you a fluffier interior and extra-crispy edges. You can also cut the potatoes a bit smaller (3/4-inch pieces) for more crunch, just shorten the roasting time by 5–10 minutes and keep an eye on them. If you need to feed more people, this recipe doubles easily—just use two stoneware dishes so the potatoes still roast in a single layer. For subtle flavor changes that stay close to the original spirit, you can swap part of the salt for seasoned salt or add a small pinch of black pepper, but keep the list short so the butter and potatoes remain the stars. Leftovers reheat nicely in a hot skillet with a touch more butter, turning into breakfast potatoes to serve alongside eggs and toast.