Dump raw scored whole Yukon gold potatoes in your slow cooker with 4 other pantry staples and get a dish so incredible your husband will be asking for the recipe

These 5-ingredient slow cooker Star Wars Day potatoes are my kind of weeknight magic: you literally score whole Yukon gold potatoes, dump them in the slow cooker with four pantry staples, flip it on, and walk away. A few hours later you’ve got tender, buttery, savory potatoes that taste like you put in way more effort than you actually did. I first made these on May 4th when I needed a hands-off side for a Star Wars movie marathon, and my husband immediately asked what I did to them. The secret is the crosshatch scoring, which lets all that garlicky, herby, buttery goodness soak into every bite.

Serve these slow cooker potatoes straight from the crock with a big spoon so everyone can grab a whole potato or two. They’re perfect alongside roasted or grilled chicken, pork chops, or steak, and they’re hearty enough to pair with a simple green salad on busy nights. I like to sprinkle a little extra salt and pepper at the table and add a dollop of sour cream or Greek yogurt for anyone who wants it. They also reheat really well, so they’re great for meal prep with leftover rotisserie chicken or as an easy side for reheated freezer meals.

Servings: 6

2 1/2 to 3 pounds small whole Yukon gold potatoes, rinsed and dried

Rinse the whole Yukon gold potatoes under cool running water and pat them completely dry with a clean kitchen towel. Leave the skins on.

Using a sharp knife, carefully score the top of each potato with a shallow crosshatch pattern: make 3–4 cuts one way, then 3–4 cuts across, cutting about 1/4 inch deep without slicing all the way through. This helps the seasoning soak into the potatoes.

Lightly coat the bottom of your slow cooker with a bit of the melted butter (just a teaspoon or so) to help prevent sticking.

Arrange the scored whole Yukon gold potatoes in a single snug layer in the bottom of the slow cooker, crosshatched sides facing up, matching the process shot description.

In a small bowl, whisk together the remaining melted butter, dry ranch seasoning mix, garlic powder, and kosher salt until you have a smooth, pourable mixture.

Pour the seasoned butter mixture evenly over the tops of the scored potatoes, making sure it drips down into the crosshatch cuts and around the sides. Use a spoon or brush to spread any seasoning that pools in the bottom over the potatoes.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, or until the potatoes are very tender when pierced with a fork. Do not stir; keep the potatoes in place so they hold their shape.

Once the potatoes are tender, taste one and add a pinch more salt if needed, spooning some of the buttery cooking juices from the bottom of the slow cooker over the tops to serve. Serve the potatoes hot, directly from the slow cooker, with extra juices drizzled over each portion.

For a cheesy twist, sprinkle 1/2 to 1 cup of shredded cheddar or Parmesan over the potatoes during the last 15–20 minutes of cooking, then cover again until melted. To make them dairy-free, swap the butter for olive oil or a neutral oil and double-check that your ranch seasoning is dairy-free. If you don’t have ranch mix, use 1 teaspoon dried parsley, 1 teaspoon dried dill, 1 teaspoon onion powder, 1/2 teaspoon paprika, and an extra 1/4 teaspoon salt. For a Star Wars Day spin, rename them after your favorite characters ("Yoda Yukon Potatoes" or "Light Side Spuds") and top with a little chopped fresh parsley or chives for a pop of green. You can also add 1/2 teaspoon smoked paprika or black pepper for a deeper flavor. Food safety tips: Always wash potatoes well to remove dirt, and cut away any green spots or sprouts before cooking, as those can taste bitter. Make sure the potatoes reach a fork-tender, steaming-hot center before serving; slow cookers can vary, so check doneness with a knife or skewer. Don’t leave cooked potatoes sitting in the slow cooker on the “warm” setting for more than 2 hours; transfer leftovers to shallow containers and refrigerate promptly. Reheat leftovers thoroughly until steaming hot before eating.