Toss frozen potato wedges in the slow cooker and 3 other pantry ingredients to get a meal so unbelievably delicious, your husband will be begging for more!

These 4-ingredient slow cooker Earth Day potatoes are my easy, no-fuss answer for nights when I want something cozy and comforting but don’t have the energy to fuss over the stove. You literally toss frozen potato wedges into the slow cooker, add three simple pantry staples, and let the slow cooker do all the magic. The wedges soak up buttery ranch-garlic flavor and get tender and golden around the edges—so good my husband always goes back for seconds. It’s a fun, budget-friendly way to turn a bag of freezer potatoes into a family-pleasing side (or simple main) that feels special enough for an Earth Day dinner, but easy enough for any busy weeknight.

Serve these slow cooker Earth Day potatoes straight from the crock with a sprinkle of fresh parsley or sliced green onions if you have them. They’re wonderful alongside grilled or baked chicken, pork chops, or a simple meatloaf, and they pair nicely with roasted veggies or a big green salad to round out the plate. For a heartier meal, add a dollop of sour cream and a little shredded cheese on top and call it a loaded potato night. They’re also great for potlucks—just keep them on the warm setting and let everyone scoop their own.

Servings: 4

1 (24–28 oz) bag frozen potato wedges

Spray the inside of your slow cooker lightly with nonstick cooking spray or rub with a little butter or oil to help prevent sticking.

Pour the frozen potato wedges straight into the bottom of the slow cooker, spreading them into an even layer so they cook as evenly as possible. They can overlap a bit, but avoid packing them in too tightly.

In a small bowl, whisk together the melted butter (or olive oil), dry ranch seasoning mix, and garlic powder until the seasoning is evenly moistened and no big clumps remain.

Drizzle the ranch-garlic butter mixture evenly over the frozen potato wedges in the slow cooker. Use a spatula or large spoon to gently toss the wedges so they’re well coated, trying not to break them up.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours, until the potatoes are tender in the center when pierced with a fork and the edges are starting to turn golden.

About halfway through the cooking time, gently stir the potatoes once to help them cook and brown more evenly, then replace the lid quickly to keep the heat in.

Once the potatoes are done, give them one last gentle toss to redistribute any buttery seasoning from the bottom, then taste and add a pinch of salt or black pepper if needed.

Serve the potatoes hot right from the slow cooker. If you’d like, garnish with chopped parsley, green onions, or a little grated cheese for an extra homey touch.

For picky eaters, you can cut the ranch seasoning back to 1 tablespoon and skip the garlic powder for a milder flavor, then let everyone season their own portion at the table. If you’d like a cheesy version, sprinkle 1/2 to 1 cup of shredded cheddar or mozzarella over the potatoes during the last 15 minutes of cooking, then cover again just until melted. To make them feel more like a full meal, toss in a cup of fully cooked diced ham or crumbled cooked bacon during the last hour of cooking. For a slightly lighter option, use olive oil instead of butter and choose a reduced-sodium ranch mix. If your family loves spice, add a pinch of crushed red pepper flakes or a dash of hot sauce to the butter mixture. You can also swap the ranch mix for your favorite all-purpose seasoning blend or Italian seasoning plus a little extra salt to change up the flavor without adding more ingredients.