My uncle swore by this 4-ingredient staple when he had almost nothing. It is deeply satisfying, takes zero effort, and will have everyone begging for seconds at your cookout.

This is my stripped-down, slow cooker version of the potatoes my uncle swore by when he was flat broke but still determined to feed a crowd. It’s four ingredients you can grab at almost any grocery store, plus a slow cooker doing all the work while you handle everything else in life. The potatoes come out tender inside with golden, crispy edges once you finish them under the broiler, all coated in a glossy, savory butter-and-seasoning glaze. It’s the kind of zero-effort, deeply satisfying side that somehow disappears first at cookouts and family get-togethers.

Serve these survival potatoes straight from the foil trays with anything grilled: burgers, brats, hot dogs, or BBQ chicken. They’re also great next to simple baked chicken thighs or a skillet of sausage for a budget-friendly dinner. Add a basic green salad or coleslaw for freshness, and maybe some baked beans or corn on the cob if you’re feeding a big group. If you have leftovers, they reheat well in a skillet for breakfast potatoes with eggs the next morning.

Servings: 6-8

3 pounds russet or yellow potatoes, scrubbed and cut into 1/2-inch cubes

Lightly grease the inside of your slow cooker with a bit of butter or nonstick spray (optional, but helps with cleanup).

Scrub the potatoes well and cut them into even 1/2-inch cubes. Leaving the skins on adds texture and saves time.

Add the cubed potatoes to the slow cooker crock in an even layer.

In a small bowl or measuring cup, whisk together the melted butter, dry ranch seasoning mix, and garlic powder until you have a smooth, glossy mixture.

Pour the butter mixture evenly over the potatoes. Use a spoon or spatula to toss gently so most of the cubes are coated. Cover the slow cooker with the lid.

Cook on HIGH for 3–4 hours or on LOW for 6–7 hours, stirring once about halfway through if you’re around. The potatoes are done when they’re very tender when pierced with a fork.

About 10–15 minutes before serving, preheat your oven broiler to high and line 2 rimmed sheet pans or 2 disposable foil trays with foil if they’re not already foil trays.

Carefully transfer the hot potatoes and all of the buttery seasoned juices into the 2 foil-lined trays, spreading them out in a single, even layer so more edges can crisp.

Place the trays under the broiler on an upper rack and broil for 5–8 minutes, watching closely and rotating the trays as needed, until the tops and edges of the potato cubes are golden, lightly crispy, and coated in a glossy glaze.

Serve the potatoes hot straight from the foil trays. Spoon any extra buttery seasoning from the bottom of the tray over the top right before bringing them to the table or your cookout spread.

If you want to stretch this even further, you can add a can of drained, rinsed beans or some sliced smoked sausage to the slow cooker during the last hour of cooking, but that will take it beyond the original four-ingredient idea. For more color and a little heat, sprinkle the finished potatoes lightly with paprika or crushed red pepper flakes after broiling. To make it vegetarian but still rich, use your favorite plant-based butter in place of regular butter and check that your ranch mix is vegetarian-friendly. For a more hands-off version, you can skip the broiler step entirely; the potatoes will still be soft and flavorful, just without the extra crispy edges. If you need to keep them warm for a party or cookout, return the broiled potatoes to the slow cooker (warmed on LOW) and hold for up to 1–2 hours, stirring occasionally so they don’t stick. Food safety tips: Keep raw potatoes out of standing water at room temperature for long periods to avoid quality and safety issues; prep them and get them into the slow cooker promptly. If your slow cooker has a warm setting, don’t leave the potatoes on warm for more than 2–3 hours after cooking. Refrigerate leftovers in a shallow container within 2 hours of serving, and reheat thoroughly until steaming hot before eating.