Put raw quartered red potatoes in the pot and 3 extra pantry staples to create a side so incredible your husband will be begging for more.

This little slow cooker potato dish is the kind of recipe that feels like it’s been around forever, even if you just thought it up on a busy Tuesday. It reminds me of the simple suppers we used to put together on the farm in early spring, when the first red potatoes came in and we didn’t have time for fussy cooking. You start with raw quartered red potatoes straight in the crock, then lean on just three pantry staples to turn them into a rustic, buttery, herby side that soaks up gravy and makes everyone at the table reach for seconds. It’s honest, Midwestern comfort food: humble ingredients, big flavor, and hardly any work.

These rustic spring potatoes are lovely alongside a Sunday pot roast, baked chicken, or pork chops with pan gravy. Spoon them up with green beans, buttered corn, or a simple tossed salad to round out the plate. They also sit nicely next to ham or meatloaf, and any leftovers can be warmed up for breakfast with a fried egg on top. A basket of warm dinner rolls or cornbread never hurts, either.

Servings: 6

2 1/2 pounds small red potatoes, scrubbed and quartered

Place the raw quartered red potatoes in an even layer on the bottom of a 4- to 6-quart slow cooker. There is no need to parboil or pre-cook; they should go in firm and uncooked.

Drizzle the olive oil evenly over the potatoes, making sure most of the pieces get a light coating so they don’t dry out during the long, gentle cook.

Sprinkle the salt and dried Italian seasoning over the potatoes. With clean hands or a large spoon, gently toss the potatoes right in the slow cooker until they are fairly evenly coated with the oil and seasonings, then spread them back into an even layer.

Cover the slow cooker with the lid and cook the potatoes on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork and the edges look a bit rustic and creamy.

Once cooked, give the potatoes a gentle stir to redistribute the oil and seasonings, being careful not to mash them too much. Taste and add a pinch more salt if needed.

Serve the potatoes hot straight from the slow cooker, spooning up some of the seasoned oil from the bottom over the top for extra flavor.

If you’d like a buttery flavor, you can swap half of the olive oil for melted butter, keeping the total fat to about 3 tablespoons. For a garlicky version, add 1/2 teaspoon garlic powder with the dried herbs. To make the potatoes feel a bit more dressed up for company, sprinkle a tablespoon or two of chopped fresh parsley or chives over the top right before serving (this would be an optional garnish beyond the basic four ingredients). If your red potatoes are larger, cut them into smaller chunks so they cook through in the same time. For crispier edges, you can spread the cooked potatoes on a baking sheet and pop them under the broiler for a few minutes before serving. These potatoes also reheat well in a skillet with a little extra oil, where they’ll pick up a nice golden crust and make a fine partner for eggs the next morning.