Dump raw baby Dutch potatoes in the slow cooker and 2 other simple ingredients to get a meal so delicious your neighbors will be begging for more!

This 3-ingredient slow cooker buttered pearls recipe is my kind of weeknight magic: you literally dump whole baby Dutch potatoes into the slow cooker, add two simple ingredients, flip the switch, and walk away. A few hours later, you’ve got tender, buttery, garlicky potatoes that taste like you fussed over them on the stove. I started making this on days when work runs late and I still want something cozy and homemade without hovering over a pan. It’s a Midwest-style comfort side that doubles as an easy potluck dish—neighbors, coworkers, and family always ask for the recipe, and they’re shocked when I tell them how simple it is.

Serve these buttered baby Dutch potatoes straight from the slow cooker with a sprinkle of extra salt and pepper at the table if you like. They’re perfect next to roasted or grilled chicken, pork chops, or meatloaf, and they soak up gravy and pan juices beautifully. For a lighter meal, pair them with a big green salad or steamed veggies and a rotisserie chicken from the store. They also make a great base for a simple bowl dinner—top with leftover shredded beef or pulled pork and a spoonful of sour cream.

Servings: 6

2 pounds whole baby Dutch yellow potatoes, rinsed and dried

Place the raw, whole baby Dutch potatoes in an even layer on the bottom of a 4- to 6-quart slow cooker. They should be dry on the outside so they roast-steam instead of getting soggy.

Scatter the butter pieces evenly over the top of the potatoes so they can melt down and coat everything as they cook.

Sprinkle the garlic salt evenly over the potatoes and butter. Do not add water or broth; the potatoes will release a bit of moisture as they cook.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours, until the potatoes are very tender when pierced with a fork. Try not to open the lid during the first couple of hours so the heat stays trapped inside.

When the potatoes are tender, carefully remove the lid, then use a large spoon to gently toss the potatoes in the melted butter and seasonings until they are well coated and glossy.

Taste and adjust the seasoning with a pinch more garlic salt or plain salt if needed. Serve the potatoes hot directly from the slow cooker or transfer to a serving bowl, spooning any buttery juices from the bottom over the top.

For extra flavor without adding more ingredients, use salted butter and reduce the garlic salt slightly to taste. If you want a little color, you can quickly brown the cooked potatoes in a hot skillet with a teaspoon of the butter from the slow cooker, but this is totally optional. Add-ins that keep things simple: toss in a teaspoon of dried Italian seasoning or dried parsley with the garlic salt, or finish with a squeeze of lemon juice right before serving for brightness. You can also swap garlic salt for onion salt if that’s what you have on hand. For a cheesy twist, sprinkle a handful of grated Parmesan over the hot potatoes after cooking and toss to coat. Food safety tips: Make sure the potatoes are free of green spots and sprouts before cooking, as those can indicate solanine, which is best avoided. Rinse the potatoes well to remove any dirt, and dry them so they don’t introduce extra water into the slow cooker. Always cook on HIGH or LOW settings recommended in the recipe; avoid keeping the slow cooker on WARM for the full cooking time, as it may not bring the potatoes into a safe temperature range quickly enough. Refrigerate leftovers within 2 hours of cooking in a shallow container, and reheat thoroughly until steaming hot before eating.