My dad fed our whole family with this incredible 4-ingredient meal when money was incredibly tight. It is so comforting and fills the room with the best smell.

This slow cooker 4-ingredient rustic depression potatoes recipe comes straight out of the kind of lean years folks don’t like to talk about much, but we all remember. My dad used to stretch a few humble potatoes into a whole meal when money was tight, and the smell alone could make us feel rich. These potatoes cook low and slow in a simple buttery-onion seasoning until they’re tender inside with browned, savory edges, filling the house with the kind of aroma that brings everyone to the table. It’s honest Midwestern comfort food: no fuss, no fancy ingredients, just pantry staples and patience doing their quiet work.

Serve these rustic potatoes piled high on a plate with a sprinkle of salt and pepper and maybe a pat of extra butter if you have it to spare. They’re hearty enough to stand alone with a simple side of sliced bread or toast, but they also sit nicely next to fried eggs, a bit of leftover ham, or a green vegetable like peas or green beans. A spoonful of ketchup or a dash of hot sauce fits right in if that’s how your family likes it. This is the kind of dish that welcomes whatever you’ve got on hand: a scoop of cottage cheese, a few pickles, or just a glass of cold milk.

Servings: 4

2 1/2 pounds russet or yellow potatoes, scrubbed and cut into thick wedges

Prepare the potatoes by scrubbing them well under cool running water. Leave the skins on for that rustic feel and extra flavor. Cut each potato in half lengthwise, then into thick wedges—about 6 to 8 wedges per potato, depending on size.

Peel the onion and slice it thinly from root to tip. The onion will cook down and almost melt into the potatoes, giving them that deep, savory smell that fills the whole house.

In a small bowl or measuring cup, melt the butter in the microwave or on the stovetop. Stir the seasoned salt into the melted butter until it’s fully dissolved and the mixture looks evenly colored.

Lightly grease the inside of your slow cooker with a bit of the butter or a quick swipe of oil to help prevent sticking and make cleanup easier.

Layer about half of the potato wedges in the bottom of the slow cooker, spreading them out as evenly as you can. Scatter half of the sliced onions over the potatoes.

Drizzle half of the seasoned butter mixture evenly over this first layer, making sure some of it reaches the edges and a bit drips down the sides.

Add the remaining potato wedges on top, then the rest of the onions. Pour the remaining seasoned butter evenly over everything, using a spatula to scrape out every last bit. Gently toss with clean hands or a large spoon right in the slow cooker if you like, just enough to coat the potatoes without breaking them.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Do not stir during the first couple of hours so the potatoes can start to brown and form those tasty, slightly crispy edges against the sides.

In the last 30 to 45 minutes of cooking, gently stir the potatoes once or twice, turning the ones along the edges toward the center so more pieces get that dark, seasoned coating. Taste a potato and adjust with a pinch more seasoned salt if needed.

The potatoes are done when they’re very tender all the way through and many of the wedges have browned, crispy edges with a dark, savory coating from the butter, onions, and seasoning. The onions should be soft and almost caramelized. Serve hot, spooning some of the buttery onions over the top of each plate.

If you don’t have seasoned salt, make your own simple blend with 1 teaspoon regular salt, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper; stir this into the melted butter in place of the seasoned salt. For a little extra protein when you have it, you can tuck a few slices of leftover sausage or ham between the potatoes, but keep in mind that will add salt, so taste before adding more seasoning. If you prefer less richness, cut the butter down to 6 tablespoons and add 2 tablespoons of vegetable oil to keep everything from drying out. Yukon gold potatoes hold their shape nicely, while russets give you softer, almost mashable insides with crispier edges—both work well. To add a touch of freshness, sprinkle chopped parsley or green onions over the potatoes right before serving, though this is entirely optional and not part of the bare-bones depression-style version. Food safety tips: Always scrub potatoes well to remove dirt and any sprouts or green spots; discard any potatoes that are very green or heavily sprouted. If you add any meat, make sure it is fully cooked and kept refrigerated until you place it in the slow cooker, and ensure the dish reaches at least 165°F in the center before serving. Do not leave cooked potatoes sitting at room temperature for more than 2 hours; refrigerate leftovers promptly in a shallow container and use within 3 to 4 days. Reheat leftovers until steaming hot all the way through before eating.