My Irish grandfather taught me this trick for March side dishes. Just 3 ingredients tossed together for the most impossibly buttery, melt-in-your-mouth bite.

This slow cooker 3-ingredient garlic butter potatoes recipe is straight from my Irish grandpa’s playbook for March dinners. He always said that if you start with good potatoes and real butter, you barely need anything else to get that impossibly tender, melt-in-your-mouth bite. This version keeps it super simple for busy weeknights: just baby potatoes, salted butter, and fresh garlic tossed together and left to do their thing in the slow cooker. It’s the kind of hands-off side dish that tastes like you fussed for hours, but really just took five minutes of prep.

These garlic butter potatoes are perfect next to corned beef, roast chicken, grilled steak, or baked salmon. I like to spoon some of the buttery garlic sauce from the bottom of the slow cooker over the potatoes and whatever protein I’m serving. Add a simple green side like steamed green beans, roasted Brussels sprouts, or a bagged salad mix to round out the plate. They also reheat well, so they’re great for meal prep lunches with sliced leftover meat and a handful of frozen peas or carrots.

Servings: 6

2 pounds baby gold potatoes, scrubbed and left whole

Rinse the baby potatoes under cool water and scrub off any dirt. Pat them dry with a clean kitchen towel so the butter clings better.

Add the whole baby potatoes to the bowl of a 4- to 6-quart slow cooker, spreading them into an even layer.

Scatter the minced garlic evenly over the potatoes so it’s not sitting in just one spot. This helps every potato pick up that garlicky flavor.

Dot the potatoes and garlic with the pieces of salted butter, distributing them across the top so they melt down and around the potatoes as they cook.

Cover the slow cooker with the lid. 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 and the butter is fully melted and pooled at the bottom.

Once cooked, carefully remove the lid and use a large spoon to gently toss the potatoes in the melted garlic butter, making sure every potato is coated and glossy.

Taste one potato and, if needed, adjust with a tiny pinch of extra salt at the table (the salted butter usually adds enough).

Serve the garlic butter potatoes straight from the slow cooker, spooning some of the buttery garlic sauce over the top of each serving for that melt-in-your-mouth finish.

If you want to dress these up a bit without losing the spirit of the original 3-ingredient trick, sprinkle in a tablespoon of chopped fresh parsley or chives right before serving for a pop of color. You can also swap some of the baby gold potatoes for baby red potatoes for a slightly different texture and look. For extra richness, stir in a small splash of heavy cream at the end to make the sauce more velvety. To save time on busy mornings, scrub the potatoes and mince the garlic the night before, then store them separately in the fridge so you can just toss everything into the slow cooker before work. Leftovers reheat well in a skillet over medium heat, and you can lightly smash them as they warm to create crispy-edged garlic butter potatoes the next day.