Toss canned whole new potatoes in the slow cooker and 3 additional pantry staples to get a dish so incredible your friends will be begging for more.

These 4-ingredient slow cooker fiesta potatoes are my kind of weeknight magic: you literally toss canned whole new potatoes into the slow cooker, add three everyday pantry staples, and walk away. A few hours later, you’ve got tender, creamy, slightly zesty potatoes that taste like they took way more effort than they did. This is the kind of dish I throw together when friends are coming over last minute and I need something cozy, comforting, and totally crowd-pleasing without hovering over the stove.

Serve these fiesta potatoes straight from the slow cooker as a hearty side with tacos, grilled chicken, or pulled pork. They’re also great alongside simple roasted veggies or a green salad to round out a weeknight dinner. If you’re entertaining, set the slow cooker on warm and let guests scoop their own potatoes onto plates or into bowls, then offer optional toppings like sliced green onions, chopped cilantro, or a sprinkle of extra cheese so everyone can dress them up how they like.

Servings: 6

2 (15-ounce) cans whole new potatoes, drained well

Drain the canned whole new potatoes very well and pat them dry with a clean kitchen towel or paper towels. This helps keep the sauce from getting watery.

Place the drained whole new potatoes in an even layer on the bottom of a 4- to 6-quart slow cooker. At this point, the potatoes should be the only ingredient in the slow cooker.

In a medium bowl, stir together the shredded cheddar cheese, mayonnaise, and the entire can of diced tomatoes with green chiles (including the liquid) until well combined and creamy.

Spoon the mayo-tomato-cheese mixture evenly over the potatoes in the slow cooker, spreading gently to cover as much of the surface as possible. Do not stir; leaving the potatoes mostly intact helps them stay chunky and tender.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the potatoes are heated through, very tender, and the cheesy sauce is melted and bubbly around the edges.

Once cooked, gently stir just enough to coat the potatoes in the creamy fiesta sauce, being careful not to mash them. Taste and add a pinch of salt if needed, depending on how salty your cheese and tomatoes are.

Switch the slow cooker to the WARM setting for serving, and keep the lid on when not scooping to maintain temperature. Serve hot, straight from the slow cooker.

For a little extra kick, use hot diced tomatoes with green chiles instead of mild, or add a pinch of chili powder or smoked paprika to the mayo mixture before cooking. If you prefer things extra cheesy, stir in an additional 1/2 cup of shredded cheese during the last 15 minutes of cooking so it melts but doesn’t overcook. To lighten things up, you can swap half of the mayonnaise for plain Greek yogurt; just know the sauce will be slightly tangier and may separate a bit more, so give it a gentle stir before serving. For a smoky twist, add a tablespoon of canned chopped chipotle peppers in adobo to the sauce mixture. If you need this dish to be vegetarian, make sure your cheese is made with vegetarian-friendly rennet. Food safety tips: Always drain the canned potatoes well and avoid letting them sit at room temperature for more than 2 hours before cooking. Cook on LOW or HIGH as directed, keeping the lid on as much as possible so the slow cooker maintains a safe temperature. Once cooked, don’t leave the potatoes on the WARM setting for more than 2 to 3 hours; refrigerate leftovers promptly in a shallow container and reheat thoroughly until steaming hot before serving again.