My grandfather grew up making this simple 3-ingredient dish using fresh garden herbs. It is the absolute easiest way to feed a crowd and tastes like pure buttery heaven.

These Slow Cooker 3-Ingredient Amish Parsley Potatoes are my kind of comfort food: simple, buttery, and made for feeding a crowd with almost zero effort. The recipe is inspired by my grandfather, who grew up in a rural Amish community and learned to cook with whatever was coming out of the garden that week. His favorite side dish was always a big pot of tender potatoes tossed with fresh parsley and melted butter. This slow cooker version keeps that same old-fashioned, garden-fresh feel but makes it totally weeknight-friendly—you toss everything in before work and come home to potatoes that taste like pure buttery heaven.

These potatoes are perfect alongside roast chicken, grilled pork chops, or a simple pan-seared steak. I also love them next to meatloaf or baked ham for a classic Sunday-style dinner. Add a crisp green salad or steamed green beans to balance the richness, and some crusty bread to soak up the extra butter and herbs. For potlucks or holidays, keep them on the warm setting in the slow cooker so guests can scoop their own throughout the meal.

Servings: 6-8

3 pounds small baby potatoes (yellow or gold), scrubbed and left whole

Rinse the baby potatoes well and pat them dry. Leave the skins on and keep them whole so they hold their shape and get that pretty, golden look once cooked.

Lightly grease the inside of your slow cooker with a small swipe of butter (optional, but it helps keep the potatoes from sticking and adds flavor).

Place the whole baby potatoes in the bottom of the slow cooker in an even layer, or as even as you can manage.

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

Cover the slow cooker with the lid and cook on LOW for 4–5 hours, or on HIGH for 2–3 hours, until the potatoes are very tender when pierced with a fork but not falling apart. Try not to lift the lid too often so the heat stays consistent.

While the potatoes are finishing, finely mince the fresh parsley. You want small pieces so they cling to the buttery potatoes and give that bright, speckled look.

Once the potatoes are tender, turn the slow cooker to WARM or OFF. Add the minced parsley directly into the slow cooker.

Use a large spoon to gently toss the potatoes with the melted butter and parsley until every potato is coated in a glossy butter glaze and flecked all over with green herbs. Taste and, if desired, add a pinch of salt at the table, but keep in mind the classic version relies on just the natural buttery flavor and fresh parsley.

Transfer the potatoes to a warm serving dish or white plate, spooning extra melted butter and parsley over the top so they look shiny and generously speckled with green. Serve right away while hot and buttery.

For a slightly lighter version, you can reduce the butter to 3/4 cup, though the classic, ultra-buttery style is what gives that rich, old-fashioned flavor. If your garden is overflowing, you can swap in half of the parsley for other mild fresh herbs like chives or dill, but keep parsley as the star to stay close to the traditional Amish feel. To meal prep, scrub the potatoes and mince the parsley the night before; store the potatoes dry and the parsley wrapped in a damp paper towel in the fridge, then just add butter and cook in the morning. If your slow cooker runs hot, check for doneness on the earlier side to avoid overcooking. For a slightly more rustic look, give a few potatoes a gentle press with the back of a spoon right before serving so they crack slightly and soak up extra butter. These reheat well in a covered dish in the oven at 300°F with a small extra pat of butter to refresh the glaze.