Put raw peeled whole russet potatoes in the crock and 4 simple ingredients to get a meal so delicious your husband will be begging for more.

This 5-ingredient slow cooker Father’s Day potato dish is the kind of set-it-and-forget-it comfort food that makes the whole house smell like someone’s been cooking all day. You start with raw, peeled whole russet potatoes right in the crock, then add just four pantry-friendly ingredients for a rich, buttery, herbed finish. It’s inspired by classic Midwestern meat-and-potatoes cooking—simple, hearty, and geared toward feeding the person in your life who always goes back for seconds.

Serve these slow cooker potatoes straight from the crock on a trivet at the table, spooning some of the buttery garlic-herb sauce over the top. They’re perfect alongside grilled steaks, pork chops, or roast chicken, and they hold well on the warm setting while you finish the rest of the meal. Add a crisp green salad or steamed green beans for balance, and if you like, sprinkle extra parsley or chives over the potatoes just before serving for a fresh, bright finish.

Servings: 6

3 pounds russet potatoes, peeled and left whole (medium-size, about 8–10 potatoes)

Peel the russet potatoes and rinse them briefly under cool water. Pat dry with a clean kitchen towel. Leave the potatoes whole—do not slice or cube them.

Place the raw, peeled whole russet potatoes in a single layer on the bottom of a 5- to 6-quart slow cooker. It’s fine if they’re snug; just avoid stacking more than two layers so they cook evenly.

Scatter the sliced butter evenly over the tops of the potatoes so it can melt down around them as they cook.

In a small bowl or measuring cup, whisk together the chicken broth, garlic powder, and kosher salt until the seasonings are dissolved.

Pour the seasoned broth mixture evenly over the potatoes in the slow cooker, making sure some liquid reaches the bottom so the potatoes braise rather than dry out.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 1/2 hours, until the potatoes are very tender when pierced with a fork all the way to the center.

Once the potatoes are tender, gently roll them in the buttery cooking liquid using tongs or a large spoon so they’re coated on all sides. Taste the sauce and add a pinch more salt if needed.

Serve the whole potatoes hot, spooning some of the buttery garlic broth over each portion. For a more rustic presentation, you can lightly smash each potato on the plate with a fork so it soaks up more of the sauce.

For a cheesy version, sprinkle 1 cup of shredded sharp cheddar or Colby Jack over the potatoes during the last 15–20 minutes of cooking, then cover again until melted. To add herbs without changing the 5-ingredient base, finish the cooked potatoes with a tablespoon or two of chopped fresh parsley or chives (these are optional garnishes and don’t need to go in the crock). If you prefer a creamier texture, mash the cooked potatoes directly in the slow cooker with some of the buttery broth until they reach your desired consistency. For a smokier, heartier profile, add 4–6 slices of cooked, crumbled bacon over the top just before serving. Food safety tips: Always start with clean, peeled potatoes and a clean slow cooker. Keep potatoes fully submerged or at least well coated in liquid and butter so they don’t dry out on the surface. Cook on LOW or HIGH as directed; do not use the warm setting to cook from raw, as it may keep the potatoes in the temperature “danger zone” (40°F–140°F) too long. If you’re not serving immediately, switch the slow cooker to WARM once the potatoes are tender and plan to serve within 2 hours. Refrigerate leftovers within 2 hours of cooking and reheat thoroughly before eating.