Toss raw scrubbed baby white potatoes in the crock pot and 2 other pantry staples to get a meal so delicious your husband will be begging for more!

This little 3-ingredient slow cooker dish takes me right back to the old church basements and Grange hall suppers of my Midwestern childhood. We’d dump scrubbed new potatoes into a big crock, splash in a bit of pantry magic, and let them slowly turn tender while we worked in the garden or hung laundry on the line. These slow cooker Amish Earth Day potatoes start with raw baby white potatoes—skins on, just like we used to pull them from the dirt—then rely on two humble staples to coax out a buttery, savory flavor that tastes like it simmered all day on Grandma’s back burner. It’s the kind of simple, honest food that has a way of making husbands ask for seconds and grandkids lick their plates clean.

Serve these potatoes straight from the slow cooker, spooned into a shallow bowl so all those seasoned juices can pool around them. They’re wonderful alongside roast chicken, meatloaf, pork chops, or a skillet of fried ham. Add a simple green side—steamed green beans, a tossed salad, or buttered peas—and maybe a slice of crusty bread to mop up the flavorful broth. They also pair nicely with eggs for a hearty farmhouse breakfast or brunch, and leftover potatoes can be sliced and crisped in a skillet the next morning.

Servings: 4

2 pounds raw baby white potatoes, well scrubbed and left whole (or halved if large)

Rinse the baby white potatoes under cool running water, scrubbing gently with a brush or cloth to remove all visible dirt. Leave the skins on for that earthy, straight-from-the-garden flavor. Pat them dry with a clean towel.

Place the raw scrubbed baby white potatoes in a single, even layer in the bottom of a 4- to 6-quart slow cooker. The potatoes should rest right on the dark ceramic insert, just like they would in an old-fashioned crock.

In a small bowl or measuring cup, stir the melted salted butter and seasoned salt together until the seasoning is evenly dispersed.

Pour the butter and seasoned salt mixture evenly over the potatoes in the slow cooker, turning the potatoes gently with a spoon so they are lightly coated on all sides. It’s fine if some butter pools at the bottom; it will help the potatoes steam and soak up flavor as they cook.

Cover the slow cooker with its lid. Cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork. Avoid lifting the lid too often, as this releases heat and can lengthen the cooking time.

Once the potatoes are tender, gently toss them in the buttery juices at the bottom of the crock so they are all glistening and well seasoned. Taste one and add a pinch more seasoned salt if desired.

Serve the potatoes hot, spooning some of the buttery cooking liquid over each portion. If you like, you can lightly crack them open with the back of a spoon on the plate so the fluffy insides soak up all the flavor.

For a bit of color and freshness, sprinkle the finished potatoes with a tablespoon or two of chopped fresh parsley or chives, though this will take you just beyond the strict 3-ingredient spirit. If you prefer, you can swap the seasoned salt for 1 teaspoon regular table salt plus 1/2 teaspoon garlic powder and a few grinds of black pepper for a simple homemade blend. To stretch the dish for a bigger family, add up to another pound of potatoes and increase the seasoned salt to 2 teaspoons; keep the butter the same for a lighter coating or bump it up to 1/2 cup for extra richness. For a slightly crisper edge, transfer the cooked potatoes to a baking sheet and place under the broiler for 3 to 5 minutes until lightly browned, then drizzle with the buttery juices from the slow cooker. FOOD SAFETY TIPS: Always scrub potatoes thoroughly to remove soil, and trim away any green spots or deep eyes before cooking, as green patches can be bitter. Do not place potatoes in the slow cooker while they are still dripping wet; excess water can dilute the seasoning and affect texture. Keep the slow cooker covered during cooking to maintain a safe temperature and even heat. If you cook on LOW, use a modern slow cooker that reaches proper temperatures; very old models may run cooler and should be checked with an instant-read thermometer—the center of the potatoes and cooking liquid should reach at least 190–200°F for tenderness and safety. Refrigerate leftovers within 2 hours of cooking in a shallow container, and reheat thoroughly before serving.