My great-grandmother called these her miracle potatoes. Just three pantry staples and they come out impossibly tender and tangy!

These slow cooker 3-ingredient vinegar potatoes are the kind of simple, cozy food my great-grandmother would have called a miracle. She loved recipes that started with pantry staples and ended with something that tasted like you fussed all afternoon. Here, plain potatoes simmer low and slow in a bath of vinegar and salt until they turn glossy, golden, and impossibly tender with a bright tang that wakes up the whole plate. It’s the kind of side dish you can toss together in minutes on a busy morning and come back to at dinnertime with the house smelling like Sunday supper.

Serve these tangy potatoes piled onto a simple white plate so you can really see that shiny, golden glaze. They’re wonderful alongside roast chicken, pork chops, or meatloaf, and they cut through the richness of anything creamy or cheesy on the table. I like to add a green vegetable—steamed green beans, a tossed salad, or roasted broccoli—for color and balance. Leftovers are great warmed up next to scrambled eggs for breakfast, or tucked into a bowl with some shredded rotisserie chicken for an easy, comforting lunch.

Servings: 4

2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks

Lightly rinse and peel the potatoes, then cut them into fairly even 1 1/2-inch chunks so they cook at the same rate and get that soft, fork-tender texture without falling apart.

Place the potato chunks into a 4- to 6-quart slow cooker in an even layer, spreading them out so the vinegar can reach as many pieces as possible.

In a measuring cup or small bowl, stir the distilled white vinegar and fine sea salt together until the salt is mostly dissolved. This helps season the potatoes more evenly as they cook.

Pour the salted vinegar evenly over the potatoes in the slow cooker. Gently toss with a large spoon or your (clean) hands so every potato piece gets coated; they won’t be fully submerged, and that’s okay.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or until the potatoes are very tender when pierced with a fork and the edges look slightly translucent and glossy. Avoid lifting the lid too often, as that releases heat and can lengthen the cooking time.

Once the potatoes are tender, gently stir them in the slow cooker so they’re coated in the warm vinegar juices and look shiny and golden. Taste one piece and add a pinch more salt directly to the potatoes if you’d like a stronger savory note.

Use a slotted spoon to transfer the potatoes to a serving plate or shallow bowl, letting any excess liquid drip back into the slow cooker so the potatoes stay glazed rather than soupy.

Serve the potatoes warm, with a fork handy so everyone can see how easily they break apart. Spoon a little of the tangy cooking liquid over the top right before serving if you want extra shine and flavor.

For a milder tang, use half distilled white vinegar and half water, or swap in apple cider vinegar for a softer, slightly fruity flavor. If you’d like a bit of richness, drizzle the hot potatoes with a tablespoon or two of melted butter or olive oil right before serving; this keeps the recipe simple but rounds out the sharpness of the vinegar. For garlic lovers, you can add 2 to 3 peeled whole garlic cloves to the slow cooker with the potatoes—they’ll soften and gently perfume the dish without adding extra fuss. If you have picky eaters, serve the potatoes with a small dish of sour cream or plain Greek yogurt on the side; kids can dip or dollop as they like, and the creaminess tamps down the tang. You can also sprinkle a little dried parsley or black pepper on individual portions at the table if your family enjoys more seasoning. Food safety tips: Use potatoes that are firm and free of green spots or sprouts; green or heavily sprouted potatoes can be bitter and should be discarded. Rinse and peel the potatoes with clean hands and tools, and wash your cutting board and knife after prepping. Make sure your vinegar is standard 5% acidity and not a concentrated cleaning vinegar. Keep the slow cooker covered while cooking to maintain a safe temperature, and refrigerate leftovers in a shallow, covered container within 2 hours of cooking. Reheat leftovers until steaming hot before serving, and enjoy within 3 to 4 days.