Dump raw halved russet potatoes in the crock and 2 secret spices create a side dish so mouthwatering your friends will be begging for more.

When the fields start greening up in early June and the days run long, I like to lean on simple, hands-off dishes that don’t heat up the whole house. These 3-ingredient slow cooker potato halves are the kind of no-fuss, farm-style cooking I grew up with in the rural Midwest: you just dump raw halved russet potatoes straight into the crock, sprinkle on two “secret” spices, and let time do the rest. The potatoes soak up all that seasoning as they slowly turn tender and creamy, giving you a side dish so mouthwatering folks will be nudging you for the recipe before they’ve finished their first helping.

Serve these slow cooker potato halves right in the warm crock on the table, with a pat of butter or a drizzle of olive oil for those who want it. They pair beautifully with grilled chicken, pork chops, meatloaf, or a simple pan-fried steak. Add a crisp green salad, sliced garden tomatoes, or buttered corn on the cob to round out a hearty Midwestern-style supper. Leftovers are wonderful alongside scrambled eggs or tucked into a skillet hash the next morning.

Servings: 6

3 pounds russet potatoes, scrubbed well and halved lengthwise

Scrub the russet potatoes well under cool running water, removing any dirt or rough spots from the skin. Leave the skins on for that hearty, old-fashioned texture.

Cut each potato in half lengthwise so you have large, even halves. If any are very large, you can cut them into 3 pieces so they cook at the same pace as the smaller ones.

Place the raw potato halves cut-side down in the bottom of a 5- to 6-quart slow cooker, arranging them in a single, snug layer as much as possible. This should look like a simple bed of halved russets resting at the bottom of the crock.

Sprinkle the garlic powder evenly over the potatoes, trying to cover as many surfaces as you can. Follow with an even sprinkle of the smoked paprika, letting it dust the tops and sides of the potatoes.

Cover the slow cooker with the lid. Cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, or until the potatoes are very tender when pierced with a fork and the edges look slightly deepened in color from the spices.

Once tender, carefully lift out a potato half and taste for seasoning. If you like, you can lightly sprinkle on a pinch of salt and black pepper at the table, but the two spices alone give a deep, smoky, garlicky flavor that keeps folks guessing.

Serve the potato halves straight from the slow cooker while hot, spooning any seasoned juices from the bottom of the crock over the tops for extra flavor.

If you’d like a touch of richness without adding more ingredients, serve the cooked potatoes with a pat of butter or a drizzle of olive oil at the table rather than in the crock. For a little heat, add a pinch of crushed red pepper or cayenne along with the smoked paprika (this will technically add another ingredient, so keep it optional if you want to stay true to the 3-ingredient spirit). You can also swap smoked paprika for regular sweet paprika if that’s what you keep in your cupboard; the flavor will be milder and less smoky but still cozy and familiar. If your potatoes are on the older side and a bit soft, peel away any green or heavily sprouted areas and trim off any soft spots before cooking. Always scrub potatoes well to remove soil, and discard any that smell off or have extensive green patches, as those can be bitter. Use a food-safe slow cooker in good working order, keep the lid on during cooking so the temperature stays in the safe zone, and refrigerate leftovers within 2 hours in a shallow container. Reheat leftovers thoroughly until steaming hot before serving. For a slightly crisper finish, you can transfer the cooked halves to a baking sheet and broil for a few minutes to brown the tops, but that’s an extra step for days when you feel like fussing a bit more.