Memorial Day Magic: Just 4 ingredients. I make it when I want a cookout side dish handled hours ahead so I can enjoy the sunshine.

This is my favorite set-it-and-forget-it cookout side: slow cooker amber chunks made with raw russet potatoes and just three pantry staples. The potatoes turn soft and creamy inside, with glistening, caramelized edges and a velvety amber glaze that bubbles away while you’re out enjoying the sunshine. I started making these for Memorial Day so I could have a warm, crowd-pleasing side dish handled hours ahead, without juggling oven space or hovering over the grill.

Serve these slow cooker amber potato chunks straight from the crock, spooned into a warm serving bowl, or kept on “warm” for people to help themselves buffet-style. They’re perfect alongside grilled burgers, hot dogs, brats, BBQ chicken, or ribs. Add something fresh and crisp like coleslaw, a green salad, or corn on the cob to balance the rich, buttery-sweet potatoes. They also play nicely with anything smoky or spicy—think grilled sausages, baked beans, or a simple green veggie like steamed green beans.

Servings: 6

3 pounds russet potatoes, scrubbed and cut into 1 to 1 1/2-inch chunks (peel on or off)

Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter or nonstick spray to help prevent sticking and make cleanup easier.

Scrub the russet potatoes well and pat them dry. Peel them if you prefer, then cut into 1 to 1 1/2-inch chunks so they cook evenly. Add all the raw potato chunks directly to the slow cooker crock.

In a small bowl, stir together the melted or very soft butter, light brown sugar, and kosher salt until you have a smooth, thick amber-colored mixture. It should look like a loose caramel paste.

Pour the butter–brown sugar mixture over the potatoes in the slow cooker. Use a spatula or large spoon to gently toss and coat all the potato chunks as evenly as possible. It’s okay if a few pieces aren’t fully covered; the glaze will melt and spread as it cooks.

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. Avoid lifting the lid during the first 2 hours so the slow cooker can maintain heat and steam.

About halfway through the cooking time, if you’re nearby, carefully remove the lid (watch for steam), gently stir the potatoes from the bottom up, and replace the lid. This helps every chunk get coated in the bubbling amber glaze and encourages even caramelization along the edges.

Once the potatoes are fork-tender and the sauce has thickened into a glossy, amber glaze that clings to the chunks, taste a piece and adjust seasoning with a pinch more salt if needed. If you’d like the glaze a bit thicker, leave the lid slightly ajar for the last 15 to 20 minutes on HIGH to let some steam escape, stirring once or twice.

Switch the slow cooker to the WARM setting and keep the lid on until ready to serve. The potatoes can hold on warm for about 1 to 2 hours; just give them a gentle stir before serving so every piece gets coated in the caramelized glaze.

To change up the flavor while keeping the 4-ingredient spirit, you can swap or tweak one element. For a sweet-and-smoky vibe, use smoked salt instead of regular salt and serve alongside grilled meats. For a maple twist, replace half of the brown sugar with pure maple syrup and reduce the butter slightly (to about 6 tablespoons) so the glaze doesn’t get too loose. If you like a hint of spice, add a tiny pinch of cayenne or black pepper to the butter mixture (this technically adds a fifth ingredient, but a light sprinkle can be treated more like seasoning than a full addition). You can also use salted butter and then reduce the added salt to 1/4 teaspoon or skip it entirely, adjusting to taste at the end. For a slightly lighter version, cut the butter to 6 tablespoons and add 2 tablespoons water; the glaze will still be glossy but a bit less rich. Food safety tips: Always start with clean, scrubbed potatoes and wash your hands and cutting board before and after prepping. Cut the potatoes into similar-sized chunks so they cook evenly and reach a safe, tender texture throughout. Keep the slow cooker covered during cooking to maintain a safe temperature; don’t leave it unplugged or on the “keep warm” setting to cook from raw. Once cooked, the potatoes can safely stay on WARM for about 2 hours; after that, cool leftovers quickly and refrigerate in a shallow container within 2 hours. Reheat leftovers thoroughly until steaming hot before serving.