My grandmother swore this was the secret to the best potatoes she ever made. One bite and you'll understand why she was absolutely right!

These slow cooker 3-ingredient brown butter potatoes are my cozy, Midwestern answer to my grandmother’s famous Sunday potatoes. She always swore that taking a few extra minutes to brown the butter first was her secret to the best potatoes she ever made, and one bite of these tender, golden wedges proves she was absolutely right. The slow cooker does all the work, gently cooking the potatoes until they’re soft inside with caramelized edges, while that nutty, amber brown butter soaks into every bite. It’s the kind of simple, practical recipe you can throw together on a busy day, but it still feels special enough for company or a holiday table.

Serve these brown butter potatoes piled high on a white plate so the golden color really shines. They’re wonderful alongside roast chicken, pork chops, meatloaf, or a simple pan-seared steak. Add a crisp green salad or steamed green beans for a little freshness on the side. For brunch, pair them with scrambled eggs and bacon or sausage. If you’re feeding kids, offer ketchup or ranch on the table for dipping, while the adults can drizzle a little extra browned butter from the slow cooker over the top for an extra-rich finish.

Servings: 6

3 pounds small Yukon Gold potatoes, scrubbed and quartered

Prepare the potatoes: Scrub the potatoes well and pat them dry. Cut each potato into quarters so you end up with chunky wedges that will hold their shape but still get tender in the slow cooker.

Brown the butter: In a medium saucepan or skillet, add the butter and set over medium heat. Let it melt completely, then continue cooking, stirring often, as it foams. After a few minutes, the foam will subside and you’ll see golden bits forming on the bottom of the pan. Keep stirring until the butter turns a deep golden brown and smells nutty and toasty, 5–8 minutes total. Watch closely so it doesn’t burn.

Season the brown butter: Remove the pan from the heat as soon as the milk solids (the little specks) are a rich amber color. Stir in the kosher salt until dissolved. Taste a tiny bit (careful, it’s hot) and adjust the salt if needed—you want it pleasantly salty because it’s seasoning all the potatoes.

Load the slow cooker: Place the quartered potatoes into a 4- to 6-quart slow cooker. Give the brown butter a quick stir to lift up all the toasty bits from the bottom of the pan, then pour every drop over the potatoes, making sure the browned specks go in too. Toss gently with a spoon or spatula to coat the potatoes as evenly as you can.

Slow cook until tender: Cover the slow cooker with the lid. 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. About halfway through the cooking time, gently stir the potatoes to redistribute the brown butter so they cook evenly and soak up all that flavor.

Crisp the edges in the slow cooker: For those caramelized, slightly crispy edges like my grandmother’s, remove the lid for the last 20–30 minutes of cooking on HIGH. Gently stir once or twice so more of the potatoes touch the hot sides of the crock and the brown butter can reduce a bit. The potatoes should glisten with rich, amber butter and have some browned spots on the edges.

Finish and serve: Give the potatoes a final gentle stir, being careful not to mash them. Taste and add a pinch more salt if needed. Spoon onto a warm white plate or platter, making sure to drizzle any remaining brown butter and toasted milk solids from the bottom of the slow cooker over the top. Serve hot, and don’t be surprised when everyone goes back for seconds—this really is the secret to the best potatoes.

To keep picky eaters happy, you can set a small portion of potatoes aside before adding extra salt and let kids season their own on the plate with a little salt or ketchup. If you like herbs, you can stir in 1–2 teaspoons of dried thyme or rosemary with the salt in the brown butter, or sprinkle chopped fresh parsley over the potatoes right before serving (this does add a fourth ingredient, but it doesn’t change the basic 3-ingredient method). For a cheesy twist, turn the slow cooker to WARM at the end, sprinkle shredded Parmesan or cheddar over the top, and cover for 5–10 minutes until just melted. If you need to make this ahead, cook the potatoes as directed, then keep them on WARM for up to 1–2 hours, stirring occasionally and adding a tablespoon or two of water if they seem dry. You can also halve the recipe for a smaller family by using 1 1/2 pounds of potatoes and 1 stick of butter, keeping the same method and checking for doneness a little earlier. If you prefer a crisper edge than the slow cooker can give, spread the finished potatoes on a sheet pan and broil for 3–5 minutes, watching closely, then pour any leftover brown butter from the slow cooker over them before serving.