Spread this 1 blend over raw new potatoes into a slow cooker for a springtime side that's impossibly addictive

This slow cooker spring herb aioli potato dish reminds me of the first real warm days on the farm, when the chives popped up before anything else and the new potatoes were small, thin-skinned, and sweet. Instead of fussing with roasting or boiling, you simply stir together one creamy, garlicky herb blend, spread it over raw halved new potatoes right in the slow cooker, and let time do the work. The garlic aioli, lemon, Dijon, and fresh spring herbs melt into the potatoes as they cook, giving you a side that tastes like it took all afternoon at the stove, even though you hardly lifted a finger. It’s a comforting Midwestern-style dish with a bright, modern twist that fits right in at Sunday dinner or an Easter table.

Serve these slow cooker spring herb aioli potatoes straight from the crock, still warm and creamy, with roast chicken, ham, or a simple grilled pork chop. They’re also lovely alongside pan-fried fish or a big pot of green beans and onions. A crisp green salad or sliced garden tomatoes (when they’re in season) help balance the richness, and a basket of warm dinner rolls is perfect for soaking up any extra herby sauce in the bottom of the slow cooker.

Servings: 6

2 1/2 pounds small new potatoes, scrubbed and halved

Prepare the potatoes by scrubbing them well and cutting any larger ones in half so they are all roughly the same size. Leave the thin skins on for better texture and flavor.

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or cooking spray to help keep the potatoes from sticking.

In a medium bowl, make the 1 herb blend: whisk together the garlic aioli, lemon juice, Dijon mustard, chopped tarragon, chopped chives, salt, pepper, and water until smooth and well combined.

Place the raw halved new potatoes directly into the slow cooker. Pour the aioli herb blend over the potatoes.

Using clean hands or a spatula, gently spread and toss the 1 mixture over the raw potatoes, making sure every cut surface is well coated. This is where you want to take a moment to really smear that sauce into all the nooks and crannies.

Dot the top with the optional butter if using, then cover the slow cooker with the lid.

Cook on High for 3 to 4 hours, or on Low for 6 to 7 hours, until the potatoes are very tender when pierced with a fork and the aioli mixture has turned into a thick, clingy, herby coating.

Once cooked, gently stir the potatoes in the slow cooker so the herby aioli mixture is evenly distributed. Taste and adjust seasoning with a little more salt or pepper if needed.

Transfer the potatoes to a serving bowl or serve directly from the slow cooker. Sprinkle with a handful of extra chopped chives for a fresh, green finish and serve warm.

For a lighter version, replace half of the garlic aioli with plain Greek yogurt or light sour cream; the sauce will be a bit tangier but still creamy. If you don’t have tarragon, use a mix of fresh parsley and a pinch of dried tarragon, or swap in dill for a different but equally springy flavor. Add a handful of grated Parmesan or shredded white cheddar during the last 30 minutes of cooking for a cheesier, more indulgent dish. For a heartier farm-style side, stir in 4 to 6 slices of crumbled cooked bacon just before serving. If your slow cooker tends to run hot and the sauce looks too thick, stir in an extra tablespoon or two of water near the end of cooking to loosen it slightly. Leftovers reheat well in a skillet with a splash of milk or cream, and they make a fine base for a breakfast hash topped with a fried egg.