Toss raw skin-on butter potatoes in the slow cooker and 2 other ingredients to get a meal so delicious your husband will be begging for more!

This 3-ingredient slow cooker Amish Juneteenth potato dish is the kind of set-it-and-forget-it comfort food that makes a busy day feel like a holiday. We start with raw, skin-on butter potatoes—those naturally creamy, golden potatoes that hold their shape beautifully—then lean on just two more pantry staples to coax out deep flavor and a velvety texture. The method nods to simple Amish farmhouse cooking, where minimal ingredients are transformed by slow, gentle heat, and it’s a natural fit for Juneteenth gatherings when you want something hearty, unfussy, and easy to keep warm on a buffet table. Everything happens right in the slow cooker: you toss the potatoes in, add two ingredients, walk away, and come back to a dish so rich and savory it’s likely to be requested on repeat.

Serve these slow cooker potatoes straight from the crock on warm, family-style, with a big spoon for self-serving. They pair especially well with grilled or smoked meats—think ribs, chicken, or links of sausage at a Juneteenth cookout—as well as roasted vegetables or a simple green salad to balance the richness. A side of collard greens or green beans makes a lovely nod to traditional soul food plates. If you’d like to turn the potatoes into more of a main dish, top them with shredded rotisserie chicken or leftover brisket and a drizzle of their juices. They also reheat nicely for brunch alongside scrambled eggs or an omelet.

Servings: 6

3 pounds small butter (Yukon Gold–style) potatoes, scrubbed well, skin on, halved if large

Rinse the butter potatoes under cool running water and scrub them well with a vegetable brush to remove any dirt, leaving the skins on for flavor and texture. Pat dry with a clean kitchen towel. If the potatoes are larger than about 1 1/2 inches across, cut them in half or quarters so the pieces are roughly uniform in size for even cooking.

Place the raw, skin-on butter potatoes in an even layer on the bottom of a 4- to 6-quart slow cooker. The visual you’re aiming for is a snug, single layer of potatoes covering the base of the crock.

Scatter the butter pieces evenly over the potatoes so that as they melt, they can drip down between the potatoes. Sprinkle the kosher salt evenly over everything. At this point, you’ve added all three ingredients—no extra liquid is necessary, as the potatoes will release steam and the butter will melt into a rich sauce.

Cover the slow cooker with its 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. Try not to open the lid during the first couple of hours; each peek releases heat and can extend the cooking time.

Once the potatoes are tender, carefully remove the lid, keeping your face and hands away from the burst of steam. Gently toss the potatoes in the melted butter and salty cooking juices, using a broad spoon or rubber spatula to avoid breaking them up too much. Taste and add a pinch more salt if needed.

Serve the potatoes hot, spooned directly from the slow cooker, or switch the cooker to the WARM setting to hold them for up to 1 to 2 hours for a party or potluck. Stir occasionally so the butter stays evenly distributed and the potatoes don’t stick to the sides.

For a classic Amish-style feel, you can add a modest amount of dried or fresh herbs without straying far from the spirit of the dish: a teaspoon of dried parsley or a tablespoon of fresh chopped parsley stirred in at the end adds gentle color and freshness. If your household enjoys more pronounced flavor and you’re willing to go beyond three ingredients, a few optional additions work very well: cracked black pepper, a clove or two of minced garlic, or a small handful of finely chopped onion placed under the potatoes for a subtle sweetness. For a slightly tangy twist that nods to some Midwestern picnic potato dishes, stir in 2 to 3 tablespoons of sour cream or plain Greek yogurt right before serving to create a lightly creamy coating. To keep the recipe dairy-free, substitute a plant-based butter that’s labeled for high-heat cooking; avoid soft tub spreads that can separate. If you’re cooking for a Juneteenth gathering, you can hold the potatoes on WARM and bring the slow cooker outside near the grill, just be sure the cord and unit are protected from moisture and foot traffic. Food safety tips: Always start with clean, scrubbed potatoes and a clean slow cooker insert. Do not leave the cooker on the OFF setting with cooked potatoes sitting at room temperature for more than 2 hours (or 1 hour if it’s very hot outside at a cookout), as the warm, starchy environment can encourage bacterial growth. Cool leftovers quickly by transferring them to shallow containers, refrigerate within 2 hours, and reheat thoroughly until steaming hot before serving again.