Toss raw whole baby potatoes in the crock pot and 3 extra items to get a meal so incredible your friends will be begging for more.

This 4-ingredient slow cooker spring potatoes recipe is my go-to when I want something that tastes like I fussed, but I absolutely did not. You literally toss raw whole baby potatoes into the crock pot, add just three more simple ingredients, turn it on, and walk away. A few hours later you’ve got tender, buttery, herb-kissed potatoes that feel special enough for company but easy enough for a Tuesday night after work. It’s very Midwest potluck-friendly and perfect for those first warm spring days when you’d rather be outside than stuck in the kitchen.

Serve these slow cooker spring potatoes straight from the crock pot on warm with a sprinkle of extra fresh herbs if you have them. They’re perfect next to grilled or roasted chicken, pork chops, or salmon, and they make a cozy base for sliced sausages or leftover roast beef. I like to add a simple green salad or steamed green beans to round out the plate. If you’re feeding a crowd, pair them with a big tossed salad and a store-bought rotisserie chicken for a complete, low-effort dinner that still feels homemade.

Servings: 6

2 pounds raw whole baby potatoes, rinsed and dried

Place the raw whole baby potatoes in an even layer on the bottom of the slow cooker. They should be mostly in a single layer so they cook evenly and look like a full bed of potatoes on the bottom.

Sprinkle the kosher salt and dried Italian herb seasoning evenly over the potatoes so each potato gets a little seasoning.

Dot the potatoes with the small pieces of butter, scattering them over the top so they melt down and coat the potatoes as they cook.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork.

Once cooked, gently toss the potatoes right in the slow cooker with a wooden spoon or spatula so the melted butter, herbs, and any juices fully coat all the potatoes.

Taste and adjust seasoning with a pinch more salt if needed, then serve the potatoes warm directly from the crock pot or transfer to a serving bowl.

You can easily change the personality of these potatoes with tiny tweaks while still keeping the 4-ingredient idea. Swap the dried Italian seasoning for dried dill or dried parsley for a fresher, springier vibe, or use a garlic herb blend if you love a bolder flavor. If you only have salted butter, just reduce the added salt slightly. For a slightly crisped finish, transfer the cooked potatoes to a sheet pan and broil for a few minutes before serving. To make them feel more like a full meal, toss in fully cooked sliced chicken sausage or smoked sausage during the last hour of cooking so it warms through without overcooking. Leftovers reheat really well: store them in an airtight container in the fridge for up to 4 days and reheat in the microwave or in a skillet with a tiny bit of extra butter. These also make a great base for a breakfast hash—just chop them up, crisp them in a pan, and top with a fried egg.