My neighbor passed down this brilliant trick for busy weeknights. Just 4 ingredients wrapped tightly in silver to steam into the most melt-in-your-mouth, buttery side dish.

This little trick came to me from my next-door neighbor years ago, when our kids were all running between backyards and supper had to happen whether I was ready or not. She showed up with a roll of foil and a bag of potatoes and said, “Watch this for your busy nights.” Four simple ingredients, wrapped up tight in silver packets and tucked into the slow cooker, turn into the most tender, buttery country potatoes you can imagine. The steam trapped in the foil does all the work, giving you that melt-in-your-mouth texture without babysitting a skillet. It’s the kind of no-fuss, stick-to-your-ribs side dish that feels straight out of a Midwestern church basement supper, but easy enough for any weeknight.

These slow cooker foil packet country potatoes are wonderful alongside meatloaf, pot roast, baked ham, or grilled chicken. Spoon them right from the packets onto the plate, or open all the packets and tip the potatoes into the slow cooker crock to serve family-style. They’re especially good with something tangy on the side—pickles, coleslaw, or a simple cucumber salad—and a green vegetable like peas, green beans, or roasted Brussels sprouts. Leftovers reheat nicely next to scrambled eggs for breakfast or tucked into a skillet with a little cheese for a quick hash.

Servings: 6

3 pounds russet or red potatoes, scrubbed and cut into 1/2-inch dice

Prepare the slow cooker and foil: Line up 4 large sheets of heavy-duty aluminum foil, each about 18 inches long. If using regular foil, double-layer each sheet so the packets are sturdy and seal well. Lightly crimp up the edges so nothing slides off while you’re filling them. Set your slow cooker base and crock on the counter within easy reach.

Season the potatoes and onions: In a large mixing bowl, combine the diced potatoes and sliced onion. Sprinkle with the salt and pepper, tossing well so everything is evenly coated. This helps the seasoning reach every little corner of the packets as they steam.

Fill the foil packets: Divide the potato-onion mixture evenly among the foil sheets, mounding it in the center of each. Dot the top of each pile with the butter pieces, dividing the butter roughly evenly between the four packets. The butter will melt down into the potatoes and onions as they cook, giving you that rich, melt-in-your-mouth texture.

Seal the packets tightly: Bring the long sides of each foil sheet up over the potatoes and fold them together several times to form a tight seam, pressing out excess air as you go. Then fold and crimp the short ends up and over to make a well-sealed packet. The key is to trap the steam inside so the potatoes can gently steam and soften in their own buttery juices.

Arrange packets in the slow cooker: Place the sealed foil packets into the slow cooker crock, seam-side up. You can stack them slightly if needed, but try to keep them in a fairly even layer so they cook at the same rate. There’s no need to add any water; the moisture from the potatoes and onions will create plenty of steam inside the packets.

Cook until tender: Cover the slow cooker with its lid. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced through the foil with a fork. Cooking times can vary a bit depending on your slow cooker and how full it is, so start checking toward the earlier time.

Serve hot and buttery: Carefully remove the packets from the slow cooker—they’ll be hot and steamy. Open each one away from your face to avoid the burst of steam. Either serve directly from the individual packets for a rustic feel, or pour all the potatoes and onions into the warm slow cooker crock or a serving bowl, scraping in any buttery juices. Taste and add a pinch more salt and pepper if you like before bringing them to the table piping hot.

For garlic lovers, tuck 2 to 3 minced garlic cloves into the potatoes and onions before sealing the packets, or sprinkle in a little garlic powder. If you prefer a lighter dish, you can cut the butter down to 6 tablespoons and add a splash of chicken broth or water (1 to 2 tablespoons per packet) to keep the potatoes moist. To make them feel more like loaded potatoes, sprinkle shredded cheddar and chopped cooked bacon over the hot potatoes right after opening the packets, then cover loosely for a few minutes to melt. A spoonful of sour cream and some sliced green onions on top at the table is also lovely. For a different flavor, swap the plain salt and pepper for a teaspoon of seasoned salt or a smoky barbecue rub. You can also use Yukon Gold potatoes for a naturally buttery taste and creamier texture. If you’re cooking for two, simply halve the recipe and make two packets instead of four, keeping the cooking time about the same, and tuck any leftovers into a skillet the next morning for an easy breakfast hash.