A sweet neighbor shared this brilliant shortcut years ago. Simply toss 3 ingredients into a pouch and let them steam until perfectly tender and juicy.

This slow cooker 3-ingredient French onion potatoes recipe is one of those neighbor-to-neighbor treasures that just sticks with you. A sweet neighbor shared this shortcut with me years ago: you tuck everything into a foil pouch, let it steam away in the slow cooker, and by dinnertime you’ve got tender, buttery potato wedges soaked in rich French onion flavor. It’s perfect for busy weeknights, church potlucks, or anytime you want a comforting side dish without hovering over the stove.

These potatoes are wonderful alongside simple main dishes like roast chicken, pork chops, meatloaf, or grilled sausages. Spoon them straight from the foil pouch onto plates, making sure to drizzle that buttery onion sauce over the top. Add a crisp green salad, steamed green beans, or roasted carrots to round out the meal. They also pair nicely with burgers or brats for a low-effort weekend dinner, and leftovers reheat well for an easy lunch the next day.

Servings: 6

3 pounds russet or Yukon Gold potatoes, scrubbed and cut into thick wedges

Line the inside of your slow cooker with a large sheet of heavy-duty aluminum foil, leaving enough overhang so you can fold it over the potatoes to make a sealed pouch.

In a large bowl, toss the potato wedges with the dry French onion soup mix until the potatoes are evenly coated with the seasoning.

Pour the melted butter over the seasoned potatoes and toss again so every wedge is coated in the buttery onion mixture.

Transfer the coated potato wedges into the center of the foil-lined slow cooker, piling them up into a mound rather than spreading them out to help them steam.

Fold the foil up and over the potatoes, sealing the edges tightly to create a closed pouch so the potatoes steam in their own juices and butter.

Cover the slow cooker with its lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the potatoes are very tender when pierced with a fork.

Carefully open the foil pouch (watch out for hot steam), then gently toss the potatoes in the buttery onion sauce pooled at the bottom so they are all coated and glossy.

Serve the potatoes straight from the foil pouch in the slow cooker or transfer to a serving dish, spooning extra buttery onion juices over the top.

If you have picky eaters, you can cut the potatoes into smaller chunks instead of wedges so they feel more like familiar home fries. For a slightly lighter version, use 1/4 cup butter and 1/4 cup low-sodium chicken broth in place of all butter; you’ll still get that juicy, steamy texture. To make them extra indulgent, sprinkle shredded Swiss, Gruyère, or mozzarella over the hot potatoes after cooking, then close the foil for a few minutes so the cheese melts. If your family likes a little color, add 1 cup sliced onions or bell peppers on top of the potatoes before sealing the foil (this adds an ingredient, but the base recipe still works with just the original three). You can also swap in baby red potatoes, halved, for a skin-on, rustic feel that holds up nicely in the slow cooker. For a crispier finish, spread the cooked potatoes on a sheet pan and broil for 3 to 5 minutes until the edges darken, then pour the remaining buttery juices from the foil over them before serving.