Dump canned whole new potatoes in the glass dish and 3 pantry staples to get a meal so delicious your family will be begging for more.
When the garden starts winding down and the pantry is doing more of the heavy lifting, a simple supper like these End of Summer Rounds feels just right. This is the kind of thrifty Midwestern dish that makes good use of shelf-stable staples, turning a can of whole new potatoes and a few basic ingredients into something cozy, tangy, and deeply satisfying. It has that old-fashioned casserole spirit to it: easy to assemble, dependable, and surprisingly delicious for how little fuss it takes.
Serve these savory potato rounds alongside hamburgers, meatloaf, baked chicken, or pork chops, or set them out with a crisp green salad to round out supper. They also sit nicely next to sweet corn, green beans, or sliced tomatoes from the late-summer table, and the rich, glossy sauce makes a fine contrast to simple roasted or grilled meats.
4-Ingredient Oven End of Summer Rounds
Servings: 6
Ingredients
2 cans (15 ounces each) whole new potatoes, drained
1 cup ketchup
1/4 cup brown sugar
2 tablespoons melted butter
Directions
1. Preheat the oven to 350°F and lightly grease a medium glass casserole dish.
2. Drain the canned whole new potatoes and place them in the prepared casserole dish in an even layer.
3. In a small bowl, stir together the ketchup, brown sugar, and melted butter until smooth and glossy.
4. Pour the sauce over the potatoes and gently turn them so they are well coated.
5. Bake uncovered for 40 to 45 minutes, stirring once halfway through, until the sauce is bubbling and the potatoes are heated through and lightly browned in spots.
6. Let stand for 5 minutes before serving warm.