May Picnic Perfect: Just 4 ingredients. I make it when I need to feed a crowd with zero effort.

These 4-ingredient slow cooker buffalo potato wedges are my go-to when I need to feed a crowd with almost no effort—think May picnics, graduation parties, or game nights. Russet potatoes hold their shape beautifully in the slow cooker and soak up a glossy, fiery orange-red buffalo sauce as they gently cook. Buffalo-style flavors trace back to the famous Buffalo wings of upstate New York, and here that same tangy, spicy profile is translated into a hearty, meatless side that practically makes itself while you handle everything else.

Serve these buffalo potato wedges straight from the slow cooker on its warm setting so they stay hot and saucy. I like to offer a platter of crisp celery sticks and carrot sticks alongside for a nod to classic buffalo wings, plus a simple green salad or coleslaw to cool things down. They pair well with grilled burgers, brats, or rotisserie chicken, and they’re also satisfying as a vegetarian centerpiece with a big bowl of crunchy cabbage salad. Set out toothpicks or small plates if you’re serving buffet-style, and keep extra ranch or blue cheese dressing on the side for drizzling.

Servings: 8

4 pounds russet potatoes, scrubbed and cut into thick wedges

Lightly grease the inside of a large slow cooker (5- to 6-quart) with a bit of butter or nonstick spray to help prevent sticking and make cleanup easier.

Scrub the russet potatoes well and dry them. Cut each potato lengthwise into thick wedges—aim for 6 to 8 wedges per potato so they’re sturdy enough to hold up to slow cooking without falling apart.

Add the potato wedges to the slow cooker in an even layer, spreading them out as much as possible so the sauce can reach everything.

In a medium bowl or large measuring cup, combine the buffalo wing sauce and the pieces of butter. Microwave in 20–30 second bursts, stirring in between, just until the butter is mostly melted and the mixture looks smooth and glossy.

Pour the warm buffalo-butter mixture evenly over the potato wedges, lifting a few wedges gently with a spatula or spoon so the sauce can seep down between layers. Toss lightly in the slow cooker if needed, but don’t worry if everything isn’t perfectly coated yet; the potatoes will release steam and the sauce will circulate as they cook.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork but still holding their wedge shape. Avoid lifting the lid too often, as that releases heat and can lengthen the cooking time.

Once the potatoes are tender, gently stir them from the bottom up to coat every wedge in the thickened, glossy buffalo sauce. Some edges will be softer and a bit broken—that’s fine and adds to the saucy texture.

Switch the slow cooker to WARM for serving. Right before you put them out, drizzle about half of the ranch or blue cheese dressing over the top of the potatoes so it melts slightly into the hot sauce, creating a creamy, streaked effect over the fiery orange-red wedges.

Serve the buffalo potato wedges straight from the slow cooker, with the remaining ranch or blue cheese dressing on the side for extra drizzling or dipping.

For milder heat, choose a mild buffalo wing sauce and add an extra tablespoon or two of butter to soften the spice level; you can also drizzle on more ranch or blue cheese at the end to cool things down. For extra heat, use a hot buffalo wing sauce or stir in 1 to 2 teaspoons of cayenne pepper or hot sauce when you melt the butter with the buffalo sauce. If you prefer a slightly sweeter glaze, whisk 1 to 2 tablespoons of honey or brown sugar into the buffalo-butter mixture before pouring it over the potatoes—the sugar will help the sauce cling even more and balance the tang. To keep the recipe dairy-light, you can swap the butter for a vegan butter substitute and use a dairy-free ranch; just know the sauce may be a touch less glossy. For crispier edges, transfer the cooked wedges to a sheet pan, spoon over some of the sauce, and broil for 3 to 5 minutes until browned in spots, then return them to the slow cooker with the remaining sauce to stay warm. Food safety tips: Keep the potatoes above 140°F once cooked by leaving the slow cooker on WARM if you’re serving over a couple of hours; discard any leftovers that have sat at room temperature for more than 2 hours. Refrigerate cooled leftovers in a shallow container within 2 hours of cooking and reheat thoroughly until steaming hot before serving. Always scrub potatoes well to remove surface dirt, and cut away any green or heavily sprouted areas before cooking.