Grandma's Comfort: Just 4 ingredients. Get an incredibly soft and buttery side dish with zero fuss

These slow cooker 4-ingredient rosemary butter baby potatoes are my kind of weeknight comfort food: toss everything in the crock, walk away, and come back to incredibly soft, buttery potatoes that taste like something Grandma would have made. The recipe is stripped down on purpose—just baby potatoes, butter, fresh rosemary, and salt—so the flavor is all about that rich, herby butter soaking into tender little potatoes. It’s a zero-fuss side dish that works on busy workdays, but still feels special enough for Sunday dinner.

Serve these buttery rosemary baby potatoes straight from the slow cooker, spooning some of the herb butter juices over the top. They’re perfect next to roast chicken, pork chops, meatloaf, or grilled steak, and they cozy up nicely with baked salmon or pan-seared fish, too. Add a crisp green salad or steamed green beans for something fresh, or pair them with roasted veggies if you’re already using the oven. For a more casual night, I’ll pile them into a bowl with leftover rotisserie chicken and a handful of shredded cheese for a super simple, comforting meal.

Servings: 6

2 pounds baby potatoes (red, yellow, or a mix), rinsed and dried

Lightly rinse the baby potatoes and pat them completely dry with a clean kitchen towel. Leave the skins on and keep them whole so they hold their shape while becoming very soft and tender.

Add the baby potatoes to a 4- to 6-quart slow cooker, spreading them into an even layer so they cook evenly.

Sprinkle the kosher salt and chopped fresh rosemary evenly over the potatoes. Try to distribute the rosemary so it doesn’t clump in one spot.

Scatter the butter pieces over the top of the seasoned potatoes. As the slow cooker heats up, the butter will melt down and create a shallow pool of rich herb butter at the bottom.

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. Avoid lifting the lid during the first couple of hours so you don’t lose heat and slow down the cooking.

Once the potatoes are fork-tender, gently stir them from the bottom up with a rubber spatula or wooden spoon, coating each potato in the melted rosemary butter and scraping up any bits from the sides. The potatoes should be glistening and resting in a shallow pool of herb butter juices.

Taste and adjust the salt if needed. Serve the potatoes straight from the slow cooker on the warm setting, spooning extra rosemary butter over the top of each serving.

To keep this true to the “just 4 ingredients” comfort-food promise, the base recipe sticks to baby potatoes, butter, rosemary, and salt—but you can still tweak it slightly to fit your routine. If you only have salted butter, use it and reduce the added salt a bit, then taste at the end and adjust. For a slightly richer flavor, you can brown the butter on the stovetop first, then pour it over the potatoes in the slow cooker (keep the total ingredients the same). If you’re prepping ahead, you can rinse and dry the potatoes and chop the rosemary the night before; store them separately in the fridge and dump everything into the slow cooker in the morning before work. For a different herb profile, swap the rosemary for the same amount of fresh thyme or a mix of rosemary and thyme, still keeping the total herb amount to about 1 1/2 tablespoons so the butter remains the star. Food safety tips: Make sure the potatoes are free of sprouts or green spots—those should be discarded, as green areas can be bitter and are best avoided. Always cook the potatoes until they are fully tender; undercooked potatoes can be unpleasant and harder to digest. Once cooked, keep the slow cooker on the warm setting for up to 2 hours; after that, cool leftovers quickly and refrigerate in a shallow container within 2 hours of cooking. Reheat leftovers thoroughly until steaming hot before serving.