Dump raw unpeeled whole petite gold potatoes in the crock with 5 other ingredients and watch your husband go back for thirds

This little slow cooker potato dish is the kind of recipe that carries me right back to the years when the kids were small and we were cooking big, simple meals for Armed Forces Week potlucks at the church hall. You just dump raw, unpeeled whole petite gold potatoes into the crock with five other pantry-friendly ingredients, flip the switch, and let the house fill with that buttery, herby smell. It’s the sort of no-fuss comfort food that keeps a hungry husband circling back for seconds and thirds, especially after a long day or an evening spent watching the parade and honoring our servicemen and women.

These slow cooker potatoes are lovely alongside meatloaf, pot roast, grilled brats, or baked chicken. I like to add a simple green vegetable—steamed green beans, buttered peas, or a tossed salad—to balance the richness. A pan of warm dinner rolls or cornbread helps soak up the garlicky, buttery juices at the bottom of the crock. If you’re feeding a crowd for Armed Forces Week, set the slow cooker right on the buffet with tongs or a slotted spoon and let folks help themselves, with coleslaw and baked beans rounding out the plate.

Servings: 6

2 pounds raw unpeeled whole petite gold potatoes, rinsed and well dried

Place the raw, unpeeled whole petite gold potatoes in an even layer on the bottom of a 4- to 6-quart slow cooker. They should be scattered loosely across the bottom, not tightly packed.

Dot the potatoes with the pieces of salted butter, tucking some down between the potatoes so it melts evenly as it cooks.

In a small bowl, stir together the dry ranch seasoning mix, garlic powder, and black pepper until well combined.

Sprinkle the seasoning mixture evenly over the potatoes and butter, making sure to cover as many of the potatoes as you can. Do not add water; the potatoes and butter will create their own moisture.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2 to 3 hours, until the potatoes are fork-tender. Avoid lifting the lid during the first couple of hours so the heat stays consistent.

Once the potatoes are tender, sprinkle the grated Parmesan cheese evenly over the top. Gently toss the potatoes right in the crock, turning them so they’re coated with the buttery, herby, cheesy mixture. Taste and add a pinch more pepper if you like.

Serve the potatoes straight from the slow cooker, spooning some of the seasoned butter and melted cheese over each serving. Keep the slow cooker on the WARM setting for refills if you’re serving buffet-style.

You can swap the salted butter for unsalted if that’s what you have; just taste at the end and add a small pinch of salt if needed. If your family likes a little color, toss in 1 teaspoon of dried parsley or 1/2 teaspoon of dried thyme along with the ranch mix. For extra richness, you can stir in 1/4 cup sour cream at the very end with the Parmesan for a creamier coating, but that will make the potatoes a bit saucier. To lighten things up, use just 2 tablespoons of butter and spray the crock lightly with cooking spray before adding the potatoes. If you don’t have Parmesan, another hard cheese like Romano or Asiago will work in the same amount. Food safety notes: Always start with clean, firm potatoes—rinse well and scrub off any visible dirt, then dry thoroughly so they roast instead of steam. Cut away any green spots or sprouts before cooking, and discard potatoes that are very soft, shriveled, or have an off smell. Keep the slow cooker covered while cooking so it maintains a safe temperature, and refrigerate leftovers within 2 hours in a shallow container. Reheat leftovers thoroughly until steaming hot before serving, and use within 3 to 4 days.