My daughter-in-law keeps asking how I get them so tender without any fuss. Some things are better left a mystery.

These 4-ingredient slow cooker summer Sunday herb roasted potato wedges are the sort of thing I put on in the late morning and forget about until everyone starts wandering into the kitchen, asking what smells so good. I’ve been making some version of these since my kids were little, long before slow cookers were fancy, and now my daughter-in-law keeps asking how I get them so tender without any fuss. Some things are better left a mystery, but the truth is, it’s just Yukon Gold potatoes, a good glug of oil, a steady sprinkle of dried herbs, and time. The slow cooker does the softening, and a quick finish under the broiler gives them that golden, Sunday-supper crisp you see in the photo—fluffy inside, crisp and herb-flecked outside, just like we’ve always done out here in the Midwest when the oven is too hot to run all afternoon.

Serve these warm on a big white plate or shallow bowl, just as they are, with a little extra salt at the table. They’re perfect alongside grilled chicken, burgers, or a simple pan-fried pork chop, and they sit nicely next to a sliced garden tomato or a cucumber salad when the summer produce is coming in fast. A small dish of ketchup or ranch dressing keeps the younger folks happy, while the rest of us usually just swipe them through the pan juices. They also hold well on the warm setting, so they’re ideal for a relaxed Sunday dinner where people wander in and fill their plates as they please.

Servings: 4

2 pounds Yukon Gold potatoes, scrubbed and cut into thick hand-cut wedges

Scrub the Yukon Gold potatoes well under cool running water and pat them dry with a clean kitchen towel. Leave the skins on for that rustic, homey feel. Cut each potato in half lengthwise, then cut each half into 3–4 thick wedges, depending on the size of the potato. You want sturdy, hand-cut wedges, not skinny fries.

Lightly coat the inside of your slow cooker crock with a bit of oil or a quick spray to help with sticking and cleanup. A 4- to 6-quart slow cooker works well for this amount of potatoes.

In a large mixing bowl, toss the potato wedges with the olive oil until every piece has a light sheen. Sprinkle the dried Italian herb blend and kosher salt evenly over the potatoes and toss again so the herbs and salt cling to the oiled surfaces. The wedges should look lightly flecked with herbs all over.

Transfer the seasoned potato wedges to the slow cooker, arranging them in an even layer as much as possible. It’s fine if they overlap a bit, but try not to mound them too high so they cook evenly and get tender all the way through.

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. Do not add any extra liquid; the potatoes will release just enough moisture on their own. Avoid lifting the lid too often, as that lets out the gentle heat that makes them so soft.

Once the potatoes are fork-tender and fragrant, carefully lift them out of the slow cooker with a wide spatula or slotted spoon, keeping the wedges as intact as you can, and transfer them in a single layer to a parchment-lined baking sheet. Spoon or brush any herby oil from the bottom of the slow cooker over the tops of the wedges.

Set your oven rack in the upper third of the oven and preheat the broiler on HIGH. Slide the baking sheet under the broiler and broil the wedges for 4 to 7 minutes, watching closely, until the edges are crispy and golden brown and the herb-flecked surfaces look lightly blistered. Rotate the pan once if needed for even browning.

Carefully remove the baking sheet from the oven and let the wedges sit for a minute or two so the outsides crisp up while the insides stay fluffy. Taste and sprinkle with a pinch more salt if needed. Serve the potato wedges right away on a simple white plate or platter, letting their crisp edges and tender insides speak for themselves.

You can tuck a lot of little family preferences into this simple framework without losing the easy, no-fuss spirit. For a garlicky version, add 1/2 teaspoon garlic powder to the dried herb blend before tossing with the potatoes; fresh garlic tends to scorch under the broiler, so keep it dried if you want that flavor. If you like a bit of color, sprinkle 1/2 teaspoon smoked paprika in with the herbs for a subtle, campfire-style warmth. For a buttery finish that reminds me of old church suppers, melt 2 tablespoons of butter and drizzle it over the wedges right after broiling, then toss gently. If you need to stretch the recipe, you can go up to 3 pounds of potatoes in a larger slow cooker; just add another tablespoon of oil and a pinch more salt, and be prepared to add 30 minutes or so to the cook time. For a lighter version, you can use 2 tablespoons of oil instead of 3; the wedges will be a touch less rich but still tender. Food safety tips: Always scrub potatoes well to remove dirt and any surface bacteria, and trim off any green spots or deep sprouts before cooking, as those can be bitter. Keep the slow cooker covered during cooking so the temperature stays steady in the safe zone; if your slow cooker has a warm setting, use it rather than leaving cooked potatoes at room temperature for more than 2 hours. When broiling, use oven mitts and keep your face and hands back from the oven door when you open it, as the blast of steam and heat can be strong. Leftover wedges should be cooled promptly, refrigerated within 2 hours in a shallow container, and eaten within 3 to 4 days; reheat in a hot oven or air fryer rather than the slow cooker so they regain some of their crispness.