My mother-in-law has been making these for forty years and finally shared her secret. So simple it almost feels like cheating.

 These oven baked 3-ingredient buttery potato scallop fans are the kind of side dish that looks way more impressive than the effort it takes to make them. My mother-in-law has been making a version of these for decades, and once I saw how simple the method really was, it immediately earned a spot in my regular dinner rotation. With just potatoes, butter, and salt, you get crisp edges, tender centers, and that cozy, old-school comfort food feel that works for both weeknights and holiday tables.

Serve these potatoes alongside roasted chicken, baked ham, pork chops, meatloaf, or steak for an easy dinner that feels a little special. They also pair beautifully with green beans, a crisp salad, or roasted broccoli to balance the richness, and they are especially good with a spoonful of sour cream or a sprinkle of fresh herbs if you want to dress them up.

Oven Baked 3-Ingredient Buttery Potato Scallop Fans

Servings: 6

Golden buttery fanned potato slices on a cream colored serving dish

Ingredients

6 medium Yukon Gold potatoes

6 tablespoons unsalted butter, melted

1 1/2 teaspoons kosher salt

Potatoes, melted butter, and salt on a kitchen counter

Directions

1. Preheat the oven to 400°F and lightly butter a baking dish or muffin tin. Wash and dry the potatoes well.

Clean potatoes beside a buttered baking dish

2. Slice each potato thinly almost all the way through, stopping just short of the bottom so the slices stay connected. Place the potatoes in the prepared dish with a little space between each one.

Sliced fan potatoes arranged in a baking dish

3. Brush the melted butter generously over and between the slices, then sprinkle the salt evenly over the potatoes.

Melted butter being brushed over sliced potatoes

4. Bake for 50 to 60 minutes, brushing once or twice with any butter in the pan, until the potatoes are tender inside and the edges are deep golden and crisp.

Golden baked potato fans fresh from the oven

5. Let the potatoes rest for 5 minutes, then transfer to a serving dish and spoon any buttery drippings over the top before serving.

Plated buttery potato fans served with a simple dinner

Variations & Tips

Use the right potato: Yukon Gold potatoes are my favorite here because they turn creamy inside while still getting beautifully crisp around the edges. If you use russets, the texture will be a little fluffier and more rustic.

Easy slicing trick: Set a potato between two wooden spoons or chopsticks before slicing. The knife will hit the spoons and help keep you from cutting all the way through, which is especially handy when you're making these in a hurry after work.

Add a little extra flavor: Even though the 3-ingredient version is perfect as is, you can tuck a little minced garlic between the slices or finish with black pepper, chopped parsley, or a light sprinkle of Parmesan after baking for a slightly dressed-up version.

Make-ahead tip: You can slice the potatoes a few hours ahead and keep them in cold water so they do not brown. Dry them very well before buttering and baking so they roast instead of steam.

For crispier edges: Gently fan the slices apart a bit before baking and again halfway through once they start to soften. That gives the heat more room to reach the edges and helps create that pretty ruffled look.