My mother in law taught me this incredibly simple side dish method. Wrap 3 humble ingredients tight and let them steam all day. They melt in your mouth and there is absolutely zero cleanup.

This little slow cooker trick came to me from my mother-in-law, who swore it was the only way to make potatoes on a busy Sunday without dirtying a single pan. You tuck three humble ingredients into a snug foil packet, set it in the slow cooker, and just let them steam and sizzle all day. By suppertime, the potatoes are tender, buttery, and browned at the edges, and the foil goes straight into the trash. It’s the kind of no-fuss, farm-style side dish that fits right in beside a pot roast or grilled chicken, and it feels like something our mothers and grandmothers would have made when there was work to be done and bellies to fill.

These butter potatoes are wonderful spooned straight from the foil into a serving bowl, or even right onto plates at the table. They pair beautifully with pot roast, meatloaf, baked ham, or grilled pork chops, and they soak up juices and gravies like a dream. Add a simple green vegetable—peas, green beans, or a tossed salad—and maybe a pan of biscuits or dinner rolls, and you’ve got the kind of comforting Midwestern supper that makes everyone linger a little longer at the table.

Servings: 4

2 pounds small potatoes (Yukon Gold or red), scrubbed and cut into wedges

Prepare the foil packet: Tear off a large sheet of heavy-duty aluminum foil, about 18 to 20 inches long. If your foil is thin, use a double layer so the packet doesn’t tear while cooking.

Layer the potatoes: Place the potato wedges in the center of the foil sheet in an even pile, keeping them away from the edges so you have room to seal. Scatter the butter pieces evenly over the potatoes.

Season simply: Sprinkle the kosher salt evenly over the potatoes and butter. With clean hands or a spoon, gently toss the potatoes right on the foil so the butter and salt are fairly well distributed, then gather them back into a mound.

Seal the packet tightly: Bring the long sides of the foil up over the potatoes and fold them together several times to make a tight seam. Fold up the short ends securely so no steam or butter can escape. You want a well-sealed packet so the potatoes can steam in their own buttery juices.

Set up the slow cooker: Place the foil packet seam-side up into the empty slow cooker crock. It’s fine if the packet touches the sides of the crock. Cover with the slow cooker lid.

Cook low and slow: Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork. They should be soft all the way through, with some buttery browning on the edges where they rest against the foil.

Check for doneness: Carefully open the slow cooker and, using oven mitts or tongs, gently lift one corner of the foil packet away from you to let the steam escape. Pierce a potato wedge with a fork; it should slide in easily with no resistance.

Serve right from the packet: Open the foil fully, folding the edges back to make a shallow bowl. Give the potatoes a gentle stir so they’re coated in the melted butter pooled at the bottom. Taste and add a pinch more salt at the table if needed. Serve the foil packet directly in the slow cooker crock for a rustic look, or transfer the potatoes and buttery juices to a warm serving dish.

Cleanup: When everyone’s finished, let the foil cool, then gather it up and discard. The slow cooker crock should be nearly spotless, with almost nothing to wash.

For a little extra flavor without complicating things, you can add a light sprinkle of black pepper or garlic powder along with the salt, though the original three-ingredient version is wonderfully simple. If you prefer, swap in red potatoes or any waxy potato you have on hand; they hold their shape nicely and still turn out tender and buttery. To stretch the recipe for a larger family, add up to another pound of potatoes and an extra couple of tablespoons of butter, then season with a bit more salt and make sure your foil packet is sealed tightly. If you like some crispier browned bits, carefully move the cooked potatoes to a baking sheet and run them under the broiler for a few minutes before serving. Leftovers reheat well in a skillet the next day—just warm them over medium heat until the edges crisp up again in their own butter.