Pour apple cider over raw chunked potatoes, together with 2 additional ingredients, into slow cooker for a comforting weekend side that’s my default when I don't know what to make

This is my ultra-simple, slow cooker Amish-style cider potatoes recipe—the one I default to on busy weekends when I have no idea what to make. It’s literally just raw chunked potatoes in the slow cooker, a generous pour of apple cider, plus two pantry staples for seasoning. The cider soaks into the potatoes as they cook, giving them a cozy, slightly sweet flavor that feels very Midwest fall, even if you make it in July. It’s the kind of side dish you can toss together in five minutes before work and come home to a house that smells like you’ve been cooking all day.

I usually serve these cider potatoes with simple roasted or grilled chicken, pork chops, or a pot roast—they’re especially good with anything that has a little savory gravy or pan juices to spoon over the top. Add a green vegetable like steamed green beans, roasted Brussels sprouts, or a big salad to round out the plate. They’re also great for brunch alongside scrambled eggs and sausage. If you have leftovers, they reheat well in a skillet with a little butter or oil and make an easy base for a quick hash.

Servings: 6

3 pounds russet or Yukon gold potatoes, scrubbed and cut into 1 1/2-inch chunks

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter or nonstick spray to help prevent sticking.

Add the raw chunked potatoes to the slow cooker, spreading them into an even layer so they cook evenly.

Sprinkle the kosher salt evenly over the potatoes, then dot the top with the small pieces of butter so they can melt down into the potatoes as they cook.

Slowly pour the apple cider over the raw potatoes in the slow cooker, aiming to moisten all of the potatoes. The cider should come partway up the sides of the potatoes but not completely cover them.

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 hours, until the potatoes are very tender when pierced with a fork.

Once cooked, gently stir the potatoes in the cider-butter mixture to coat them without breaking them up too much. Taste and adjust the salt if needed.

Serve the cider potatoes warm straight from the slow cooker, spooning some of the flavorful cider cooking liquid over each serving.

For a more savory note, add 1/2 teaspoon black pepper with the salt before cooking. If you like herbs, sprinkle 1 to 2 teaspoons dried parsley or thyme over the potatoes before pouring on the cider. For a slightly richer version, stir in an extra tablespoon of butter right before serving. To make it dairy-free, simply omit the butter and replace it with 2 tablespoons olive oil drizzled over the potatoes before cooking. You can also swap in half sweet potatoes and half regular potatoes for a more autumn-forward vibe, just keep the total amount to about 3 pounds. If your slow cooker runs hot and you’re worried about the edges drying out, check the potatoes about an hour early and give them a gentle stir so they cook more evenly.