This simple autumn comfort bake is the kind of recipe I lean on when I want dinner mostly handled ahead of time with very little fuss. Baby purple potatoes roast up tender and deeply savory, and with just a couple of pantry-friendly additions, they turn into a cozy side dish or easy supper component that feels especially welcome on chilly evenings.
Serve this with roast chicken, pork chops, meatloaf, or a simple green salad to round out the meal. It also pairs nicely with sautéed green beans, steamed broccoli, or a bowl of soup if you want a supper that feels warm and filling without a lot of extra work.
3-Ingredient Oven Autumn Comfort
Servings: 4
Ingredients
1 1/2 pounds raw baby purple potatoes, washed and dried
2 tablespoons olive oil
1 1/2 cups shredded mozzarella cheese
Directions
1. Preheat the oven to 400°F. Lightly grease a medium ceramic baking dish. If any potatoes are larger than bite-size, cut them in half so they cook evenly.
2. Add the potatoes to the baking dish, drizzle with the olive oil, and toss well so all the potatoes are lightly coated.
3. Roast for 45 to 55 minutes, stirring once halfway through, until the potatoes are tender when pierced and the outsides are browned and caramelized.
4. Sprinkle the shredded mozzarella evenly over the hot potatoes and return the dish to the oven for 5 to 8 minutes, until the cheese is fully melted and glossy.
5. Let the dish rest for 5 minutes before serving so the cheese settles slightly and the potatoes stay nice and hot.