When my week gets busy, this kind of slow cooker side dish is exactly what saves dinner. These Amish August Heat Spuds keep things wonderfully simple with just four pantry-friendly ingredients, and starting with raw skin-on red potato wedges means almost no prep beyond a quick cut and toss. The result is a cozy, richly seasoned potato dish with tender centers and flavorful edges, perfect for nights when you want comfort food without hovering over the stove.
Serve these potatoes alongside grilled or roasted chicken, pork chops, meatloaf, or simple burgers for an easy family dinner. They also fit right in at a potluck or casual Sunday meal with green beans, corn, a crisp salad, or coleslaw to balance their hearty, savory flavor.
4-Ingredient Slow Cooker Amish August Heat Spuds
Servings: 6
Ingredients
3 pounds red potatoes, scrubbed and cut into wedges
Directions
1. Wash the red potatoes well, then cut them into even wedges so they cook at the same rate.
2. Place the potato wedges in the slow cooker. Pour the melted butter over the top, then sprinkle on the dry onion soup mix and paprika.
3. Toss everything gently until the wedges are evenly coated. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, stirring once or twice if convenient, until the potatoes are fork-tender.
4. Once tender, give the potatoes a final gentle stir and serve hot straight from the slow cooker or transfer to a serving bowl.
Variations & Tips
Make Them Spicier: If you want a little more heat, add a pinch of cayenne or a few dashes of hot sauce along with the butter. It is an easy way to give these potatoes a bolder kick without changing the simple four-ingredient spirit too much.
Crispier Finish: Slow cooker potatoes are soft and tender by nature, but if you like crisp edges, spread the cooked wedges on a baking sheet and broil them for 3 to 5 minutes before serving. That quick finish adds great texture for very little extra effort.
Meal Prep Tip: You can cut the potatoes ahead of time and keep them in cold water in the refrigerator for several hours. When you are ready to cook, drain and dry them well so the seasoning sticks better and the finished dish does not turn watery.
Seasoning Balance: Onion soup packets can vary in saltiness, so taste a wedge before adding any extra salt at the table. A little chopped parsley on top can freshen things up nicely if you want the final dish to look a bit more dinner-party ready.
