My cousin brings this to every potluck. It takes just 3 ingredients to get them perfectly tender.

This is the dish my cousin shows up with at every single potluck, and there are never leftovers. It’s honestly almost embarrassing how easy it is: just three ingredients, a slow cooker, and you get perfectly tender baby gold potatoes swimming in buttery goodness with a little hit of herbs. I started making these on busy workdays because I can toss everything in the crockpot during lunch and come home to a side that looks way more special than the effort it took. If you love simple, cozy Midwest-style comfort food that can feed a crowd with zero fuss, these slow cooker 3-ingredient buttered potatoes are going to be on repeat.

These buttery baby gold potatoes are perfect for potlucks, holidays, or any night you’re serving something simple like grilled chicken, roast beef, or baked salmon. I like to pile them onto a white serving platter so the glistening butter and herb flecks really show, then spoon a little extra butter from the slow cooker over the top. Add a crisp green salad or steamed green beans to balance the richness, and maybe some crusty bread to soak up any leftover buttery juices. They also reheat well, so they’re great next to scrambled eggs or leftover ham for a super easy brunch plate.

Servings: 8

3 pounds small baby gold potatoes, rinsed and well dried

Rinse the baby gold potatoes under cool water and pat them very dry with a clean kitchen towel. Leave the skins on and keep them whole so they hold their shape and stay extra creamy inside.

Lightly grease the inside of your slow cooker crock with a small swipe of butter from the measured amount to help prevent sticking.

Add all of the baby gold potatoes to the slow cooker in an even layer as much as possible. It’s fine if they’re slightly piled, but try not to overpack the crock so they cook evenly.

Scatter the butter pieces evenly over the top of the potatoes so they’ll melt down and coat everything as they cook.

Sprinkle the dried Italian seasoning (or dried parsley) evenly over the butter and potatoes. Do not stir at this point; letting the butter melt down over the potatoes helps them cook gently and keeps the skins intact.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork but not falling apart. Cooking times can vary slightly depending on your slow cooker and the exact size of the potatoes, so start checking toward the earlier end of the range.

Once the potatoes are tender, gently stir them in the melted butter and herbs, turning them over so every potato is coated and glossy. Taste one potato and add a small pinch of salt at the table if you like, but many people find the butter and herbs give enough flavor as-is.

Transfer the buttered potatoes to a warm white serving platter or shallow bowl, spooning extra melted butter and herb flecks from the bottom of the slow cooker over the top so they look shiny and generous. Serve right away while hot, keeping the slow cooker on WARM if you’re taking them to a potluck so guests can go back for seconds.

To keep this a true 3-ingredient recipe, I treat salt and pepper as optional table additions, but you can absolutely sprinkle a little on just before serving if your crowd prefers more seasoning. If you don’t have dried Italian seasoning, use 1 tablespoon dried parsley or a mix of dried parsley and a pinch of dried thyme or oregano, still counting it as your one herb ingredient. For extra richness, swap half of the butter for garlic herb butter (still one ingredient if it’s a premade blend). If your potatoes are on the larger side, you can cut them in half for faster cooking, but keep the pieces similar in size so they cook evenly. To prep ahead, rinse and dry the potatoes the night before and store them in the fridge, then load the slow cooker in the morning so it’s ready for an evening potluck. Leftovers keep well in the fridge for up to 4 days; reheat gently on the stovetop with a splash of water and a tiny bit more butter if needed to bring back that glossy, coated look.