Early Summer Comfort: Only 4 ingredients. The perfect hassle-free side dish when you want something hearty but don't want to turn on the oven.

These 4-ingredient slow cooker picnic wedges are the kind of simple comfort food that fits right into an early summer day, when it’s too warm to turn on the oven but you still want something hearty alongside your burgers or grilled chicken. They remind me of the church picnics we used to have out by the ball field, where someone always brought a crockpot full of tender, saucy potatoes that stayed warm for hours while folks went back for seconds. Using pre-cut potato wedges keeps things easy, and the slow cooker gives them a golden, savory finish with caramelized edges and a glossy coating that feels like a hug on a plate.

Serve these picnic wedges straight from the slow cooker on warm plates or in sturdy paper bowls. They go especially well with grilled bratwurst, burgers, or barbecued chicken, and a crisp coleslaw or simple cucumber salad on the side helps balance the richness. A squeeze of ketchup or a drizzle of extra barbecue sauce is welcome for dipping, and if you’re serving a crowd, keep the slow cooker on warm so folks can help themselves throughout the afternoon.

Servings: 6

2 pounds frozen or refrigerated cut potato wedges

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

In a medium bowl, whisk together the barbecue sauce, melted butter, and garlic powder until smooth and glossy.

Add the frozen or refrigerated cut potato wedges to the slow cooker in an even layer, breaking up any large clumps so they cook evenly.

Pour the barbecue-butter mixture evenly over the potato wedges, using a spatula to gently turn and coat the wedges so most surfaces are covered in the sauce.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours, or on LOW for 5 to 6 hours, until the wedges are tender all the way through when pierced with a fork and the edges look golden and caramelized.

Once the wedges are tender, gently stir from the bottom to re-coat everything in the thickened, glossy sauce, being careful not to mash the potatoes.

Switch the slow cooker to the WARM setting for serving. Leave the lid slightly ajar for the last 10 to 15 minutes if you’d like the sauce to thicken a bit more and the edges to dry and caramelize further.

Serve the wedges straight from the slow cooker with a spoon or tongs, making sure each portion gets some of the savory, glossy sauce from the bottom of the pot.

For a smokier flavor, choose a hickory or mesquite-style barbecue sauce and add a small pinch of smoked paprika along with the garlic powder (this technically adds a fifth ingredient, but you can skip it if you want to stay strict). If you prefer a bit of heat, use a spicy barbecue sauce or stir a dash of hot sauce into the barbecue-butter mixture before pouring it over the wedges. To lean more toward classic Midwestern potluck flavor, substitute a brown sugar barbecue sauce for extra sweetness, or use a honey barbecue sauce for a milder, kid-friendly version. You can also finish the cooked wedges with a sprinkle of chopped fresh parsley or sliced green onions for color if you have them on hand. For crispier edges, cook on HIGH and gently stir once during the last hour, then leave the lid slightly ajar so some steam escapes and the sauce reduces and clings to the potatoes. Food safety tips: Keep the potato wedges frozen or refrigerated until you’re ready to cook; do not leave them sitting out at room temperature for long periods. When using the slow cooker, avoid repeatedly lifting the lid during the first couple of hours so the temperature stays safely hot. Once cooked, do not leave the wedges on the warm setting for more than 2 to 3 hours; after that, cool leftovers quickly, transfer them to a shallow container, and refrigerate. Reheat leftovers thoroughly until steaming hot before serving, and discard any wedges that have sat out at room temperature for more than 2 hours at a picnic or potluck.