Buttery, garlicky, and so tender they practically melt. My mama made these every spring and now I know why.

These 3-ingredient slow cooker spring garden butter potatoes are the kind of simple, honest food I grew up on. Every spring, right when the first tender new potatoes showed up at the farm stand, my mama would tuck them into a slow cooker with plenty of butter and a handful of garden-fresh herbs and garlic. By suppertime, the potatoes were so buttery, garlicky, and tender they practically melted when you touched them with a fork. This version uses whole fingerling potatoes, just like those early little garden potatoes, and lets the slow cooker do all the work while you go about your day.

Serve these buttery fingerling potatoes straight from the slow cooker or heaped into a shallow bowl, with the melted herb-garlic butter spooned over the top. They’re lovely alongside a simple roast chicken, grilled pork chops, or a skillet steak. In true Midwestern fashion, I like them with green beans or asparagus and a crisp salad. Any leftover potatoes can be sliced and pan-fried the next morning in a little of that leftover butter for breakfast with eggs and ham.

Servings: 6

2 pounds whole fingerling potatoes, rinsed and well dried

Rinse the fingerling potatoes under cool water, scrubbing gently if needed, then pat them very dry with a clean kitchen towel. Leave them whole so they hold their shape while they get tender.

Lightly grease the bottom of a 4- to 6-quart slow cooker with a small dab of butter to keep the potatoes from sticking.

Scatter the whole fingerling potatoes evenly in the bottom of the slow cooker.

In a small bowl, combine the remaining butter pieces, minced garlic, salt, pepper, and chopped fresh herbs. Stir or mash together with a fork until the garlic and herbs are fairly evenly distributed through the butter.

Dot the seasoned butter mixture all over the potatoes, tucking some down between them so it melts and pools underneath as they cook.

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 and the butter is bubbling around them.

Once tender, gently stir the potatoes in the melted butter so they are all glossy and flecked with herbs and garlic, being careful not to break them up too much.

Taste a potato and adjust the seasoning with a bit more salt and pepper if needed. Sprinkle with a little extra fresh chopped herbs for a spring garden look.

Transfer the potatoes to a warm serving dish or rustic wooden board, spooning plenty of the garlicky herb butter over the top. Serve hot, with a fork ready to pierce into those tender, buttery potatoes.

For a slightly lighter version, you can use 3/4 cup butter and add a splash (2 to 3 tablespoons) of low-sodium chicken or vegetable broth to help the potatoes steam and stay moist. If you prefer a deeper garlic flavor, add 1 or 2 extra cloves, but remember that garlic intensifies as it cooks low and slow. For a more traditional Midwestern church-supper feel, swap the fresh herbs for 1 teaspoon dried parsley and 1/2 teaspoon dried dill. If you grow your own herbs, any soft green spring herb works nicely: parsley, chives, dill, tarragon, or a little snipped green onion top. You can also add a handful of thinly sliced onions over the potatoes before dotting with butter for a sweeter, more savory flavor. For extra richness, stir in 1/4 cup grated Parmesan right before serving. Food safety tips: Always wash potatoes well to remove soil, and trim away any green spots or sprouts before cooking. Keep the slow cooker covered during cooking so the temperature stays in the safe zone; avoid opening the lid often, as this extends cooking time and can keep food at unsafe temperatures too long. If you add broth or any dairy besides butter (such as cream or cheese), refrigerate leftovers within 2 hours of cooking and reheat thoroughly until steaming hot before serving again. Store leftovers in a covered container in the refrigerator for up to 3 to 4 days.