Toss raw diced russet potatoes in the slow cooker with 3 basic pantry staples and get a side dish so delicious your family will be begging for more at the cookout.

These 4-ingredient slow cooker Memorial Day potatoes are the kind of no-fuss side dish you can toss together before the cookout and forget about until it’s time to eat. Raw diced russet potatoes go straight into the slow cooker with three basic pantry staples, and a few hours later you’ve got tender, buttery, crowd-pleasing potatoes that taste like you fussed. This is the kind of recipe I lean on when the grill is full, the kids are running around the yard, and I still want something cozy and homemade on the table.

Serve these potatoes hot right out of the slow cooker alongside grilled burgers, brats, hot dogs, or barbecue chicken. They’re also great with a big green salad, corn on the cob, or baked beans for a hearty cookout plate. Set the slow cooker on the “warm” setting during your gathering so everyone can scoop some as they pass by the food table, and offer toppings like shredded cheese, sliced green onions, or sour cream for anyone who wants to dress up their portion.

Servings: 6

2 1/2 pounds russet potatoes, peeled (optional) and cut into 1/2-inch dice

Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter or cooking spray to help prevent sticking.

Place the raw diced russet potatoes in an even layer in the bottom of the slow cooker. The pieces should be roughly the same size so they cook evenly and match the look of a full layer of cubes on the bottom.

In a small bowl, stir together the melted butter, salt, and black pepper until the seasonings are evenly distributed in the butter.

Pour the butter mixture evenly over the potatoes in the slow cooker. Use a spatula or large spoon to gently toss the potatoes right in the slow cooker so every cube is lightly coated with the seasoned butter.

Cover the slow cooker with the lid and cook on HIGH for 3 to 3 1/2 hours or on LOW for 5 to 6 hours, until the potatoes are very tender when pierced with a fork. Avoid lifting the lid more than once or twice, as that releases heat and can slow down cooking.

Once the potatoes are tender, gently toss them again in the slow cooker to redistribute the buttery seasoning. Taste and add a pinch more salt or pepper if needed.

Switch the slow cooker to the WARM setting for serving, and keep the lid on when you’re not scooping to help the potatoes stay moist and hot for your Memorial Day cookout.

For cheesy potatoes, sprinkle 1 to 1 1/2 cups shredded cheddar or Colby Jack over the top during the last 15 minutes of cooking, then cover again until melted. For garlic lovers, add 1/2 to 1 teaspoon garlic powder to the melted butter before tossing with the potatoes, or stir in 2 to 3 minced garlic cloves for a stronger flavor (make sure they’re well coated in butter so they don’t scorch on the edges). If your family likes herbs, add 1 teaspoon dried parsley, Italian seasoning, or thyme leaves with the salt and pepper, or sprinkle fresh chopped parsley over the finished potatoes for color. To make them a little more kid-friendly for picky eaters, peel the potatoes completely so there are no skins, keep the seasoning mild, and offer toppings like shredded cheese and ketchup on the side so they can “decorate” their own servings. You can also stir in a few tablespoons of grated Parmesan at the end for a savory boost. For a slightly lighter version, swap half of the butter for olive oil. Food safety tips: Cut the potatoes into similar-size pieces so they cook evenly and reach a safe temperature throughout. Keep the slow cooker covered during cooking and do not leave it on the “warm” setting for more than about 2 hours once everyone has eaten; after that, cool leftovers quickly and refrigerate them in a shallow container within 2 hours of cooking. Reheat leftovers thoroughly until steaming hot before serving.