Dump raw baby potatoes in the slow cooker and 4 pantry staples to get a dish so delicious your family will be begging for more!

These 5-ingredient slow cooker Easter weekend potatoes are the kind of set-it-and-forget-it dish I lean on when the oven is already packed with ham and casseroles. You start with raw baby potatoes and lean on four true pantry staples to build flavor while the slow cooker does the work. The result is a bowl of tender, buttery potatoes with crisped edges and a garlicky, herby aroma that feels special enough for a holiday yet simple enough for any Sunday supper. This style of cooking—letting potatoes slowly braise in fat and seasoning—shows up in many European kitchens, but here we’re streamlining it for a modern slow cooker and a busy holiday schedule.

Serve these potatoes straight from the slow cooker crock or transfer them to a warm serving bowl and finish with an extra sprinkle of salt and pepper. They’re lovely alongside baked or glazed ham, roast chicken, or grilled lamb, and they soak up pan juices beautifully. Add a simple green salad or steamed green beans for freshness, and if you have leftovers, they reheat well in a skillet with a little oil for crisp breakfast potatoes served with eggs the next morning.

Servings: 6

2 pounds raw baby potatoes, rinsed and well dried

Rinse the raw baby potatoes under cool water, then pat them very dry with a clean kitchen towel. Leaving a bit of skin moisture can steam them instead of letting them soak up the oil and seasoning.

If any potatoes are noticeably larger than the others, cut them in half so they’re roughly the same size. Leave smaller ones whole. This helps them cook evenly in the slow cooker.

Lightly coat the inside of the slow cooker crock with a thin film of olive oil (you can use a bit from the measured oil) to help prevent sticking.

Place all of the raw baby potatoes directly into the bottom of the slow cooker in an even layer. This should resemble a snug, single layer of potatoes at the base of the crock.

In a small bowl, whisk together the olive oil, kosher salt, garlic powder, and dried Italian seasoning until the seasonings are evenly suspended in the oil.

Pour the seasoned oil mixture evenly over the potatoes in the slow cooker. Use a spatula or large spoon to gently toss the potatoes right in the crock until every potato is well coated with the oil and seasoning.

Cover the slow cooker with the lid and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 1/2 to 5 hours, until the potatoes are very tender when pierced with a fork. Avoid lifting the lid frequently, as that releases heat and can lengthen the cooking time.

Once the potatoes are tender, give them a gentle stir to redistribute the seasoned oil and any browned spots from the edges of the crock. Taste one potato and adjust with a pinch more salt or pepper if desired (pepper is optional and not counted among the core pantry staples).

Serve the potatoes hot directly from the slow cooker set to WARM, or transfer them to a serving dish. Spoon any seasoned oil from the bottom of the crock over the top so every serving is flavorful and glossy.

For a buttery finish, stir in 1 to 2 tablespoons of unsalted butter at the end of cooking until melted and glossy. If you prefer a bit of tang, drizzle 1 to 2 teaspoons of red wine vinegar or lemon juice over the hot potatoes just before serving; acidity brightens the flavors without more salt. To emphasize garlic, swap half the garlic powder for onion powder, which gives a rounder, savory note. If you like a touch of heat, add a pinch of crushed red pepper flakes to the oil mixture. For crispier edges, spread the finished potatoes on a baking sheet and broil for 3 to 5 minutes, watching closely, then return them to the seasoned oil in the crock or drizzle with a little extra. You can also change the herb profile: use dried rosemary and thyme instead of Italian seasoning for a more classic roast-potato flavor, or dried dill for a Scandinavian feel. Leftovers store well in the refrigerator for up to 4 days and reheat beautifully in a skillet over medium heat with a teaspoon of oil until warmed through and lightly crisp.