Toss raw peeled russet potato halves in the slow cooker with 4 other pantry staples to get a dish so comforting, your husband will be begging for more!

These 5-ingredient slow cooker Earth Day potatoes are my go-to when I want something cozy and hands-off after a long workday. You literally toss raw peeled russet potato halves into the slow cooker, add four basic pantry staples, and let the magic happen. The potatoes turn out buttery-tender and full of flavor, the kind of simple comfort food that makes everyone at the table—husbands included—go back for seconds. I love making these for busy weeknights or low-key weekends when I want a warm, homey side without hovering over the stove.

Serve these slow cooker potatoes straight from the crock with a sprinkle of extra salt and pepper alongside roast chicken, meatloaf, or grilled pork chops. They’re also great with a simple green salad or steamed veggies to keep things balanced. For an easy weeknight dinner, I’ll plate them with frozen chicken tenders and a bagged salad kit. They reheat well, so I like to pack leftovers with sliced deli ham or rotisserie chicken for an easy work lunch.

Servings: 4

2 pounds russet potatoes, peeled and cut into large halves

Peel the russet potatoes and cut them into large, even halves so they cook at the same rate. Pat them dry with a clean kitchen towel or paper towel to remove excess moisture.

Place the raw peeled russet potato halves in a single, snug layer in the bottom of your slow cooker, cut sides down if possible. The potatoes should match the look of a close-up top-down view of raw peeled halves at the bottom of the crock.

Dot the butter pieces evenly over the tops of the potatoes so they melt down and around them as they cook.

Sprinkle the garlic powder, dried Italian seasoning, and kosher salt evenly over the potatoes. Use your hands or a spoon to gently toss and turn the potatoes in the slow cooker so they’re lightly coated in the butter and seasonings, then arrange them back in a single layer.

Cover the slow cooker with the lid and 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 but still hold their shape.

Once cooked, gently spoon the buttery juices from the bottom of the slow cooker over the potatoes. Taste and add a pinch more salt if needed. Sprinkle with black pepper if you like.

Serve the potato halves whole or lightly smashed on the plate, spooning any extra seasoned butter from the slow cooker over the top for extra comfort-food goodness.

For a cheesier twist, sprinkle 1/2 to 3/4 cup shredded cheddar or mozzarella over the potatoes during the last 15 minutes of cooking, then cover until melted. If you like a little tang, add a squeeze of lemon juice or a spoonful of sour cream right before serving. You can swap the Italian seasoning for dried parsley, thyme, or rosemary, depending on what’s in your pantry. For a slightly lighter version, reduce the butter to 2 tablespoons and add a splash (2 to 3 tablespoons) of low-sodium chicken or vegetable broth to help steam the potatoes. If you prefer a more rustic look, leave some of the peel on the potatoes. Food safety tips: Always wash and peel the potatoes just before using, and cut away any green or sprouting parts, as they can be bitter. Don’t leave cooked potatoes sitting at room temperature for more than 2 hours; refrigerate leftovers in a shallow container once cooled. Reheat leftovers to at least 165°F before eating, and use them within 3 to 4 days. Avoid adding raw meats to the slow cooker with these potatoes unless you adjust cooking times and follow safe internal temperature guidelines for the meat.