My great-aunt made this when money was tight and it became a family favorite we still request. So simple it almost feels like cheating!

This is the kind of dish that shows up when money is tight and time is short, but you still want something that feels like a hug in a bowl. My great-aunt used to throw this together on busy farm days, when payday was still a ways off and potatoes were plentiful. Just three ingredients go into the slow cooker, and a few hours later you’ve got tender little potatoes soaking up garlicky butter, with edges that get just a bit crisp and golden. It almost feels like cheating, it’s so simple, but in our family it became one of those “can you please make your potatoes?” recipes that gets requested for Sunday dinners and holidays right alongside the fancier dishes.

These potatoes are rich and comforting, so they pair nicely with simple, honest food: roast chicken, meatloaf, ham, or a skillet of pork chops. A green side—like steamed green beans, buttered peas, or a crisp salad—helps balance the buttery richness. Spoon some of the garlicky butter from the bottom of the slow cooker over the potatoes on each plate, and if you have it, a sprinkle of black pepper or chopped fresh parsley dresses them up just enough for company.

Servings: 6

3 pounds small whole potatoes (baby red or yellow, rinsed and well dried)

Rinse the small whole potatoes under cool water and scrub off any visible dirt. Pat them very dry with a clean towel so they can soak up the butter and get those slightly crispy edges in the slow cooker.

In a small bowl or measuring cup, stir together the melted butter and minced garlic until the garlic is evenly distributed. If using jarred garlic packed in liquid, drain off excess liquid first so it doesn’t water down the butter.

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of the garlic butter to keep the potatoes from sticking. This also helps the edges brown a little where they touch the sides.

Place the whole potatoes into the slow cooker in an even layer as much as possible. It’s fine if they overlap; just avoid packing them in too tightly so the butter can circulate.

Pour the garlic butter evenly over the potatoes, turning a few gently with a spoon or spatula to coat them as well as you can. Make sure some of the garlic bits land both on top and down between the potatoes.

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. During the last hour, gently stir once or twice so more of the potatoes get contact with the buttery sides and bottom, which helps create those slightly crispy, golden edges.

Once the potatoes are tender and glistening with butter, taste one carefully and, if you like, add a light sprinkle of salt at the table to keep the ingredient list simple. Serve the potatoes straight from the slow cooker, spooning some of the melted garlic butter and garlic bits from the bottom over the top of each portion.

If you have a little wiggle room in your budget or pantry, there are many ways to dress these up without losing their simple charm. You can sprinkle the finished potatoes with salt and freshly ground black pepper at the table, or toss in a pinch of dried parsley or paprika for color. A spoonful of grated Parmesan or cheddar over each serving adds extra richness, but keep it as an optional garnish so the base recipe remains a true three-ingredient dish. If you don’t have baby potatoes, cut full-size russet or Yukon Gold potatoes into large chunks (about 2 inches) and cook the same way, checking a bit earlier since cut potatoes can soften faster. For a milder garlic flavor, use slightly less garlic or stir half in at the beginning and half in during the last 30 minutes of cooking. For a stronger garlic kick, you can add another teaspoon or two of minced garlic toward the end so it stays more pronounced. FOOD SAFETY TIPS: Keep potatoes refrigerated until you’re ready to cook, and don’t use any that are soft, shriveled, moldy, or have a strong off smell. Trim away any green spots or long sprouts before cooking, as those can be bitter. Always cook the potatoes until they are fully tender; undercooked potatoes can be hard to digest. Keep the slow cooker covered during cooking to maintain a safe temperature, and do not leave cooked potatoes sitting at room temperature for more than 2 hours. If you have leftovers, cool them promptly, refrigerate in a shallow container, and reheat thoroughly until steaming hot before serving.