Found this handwritten recipe tucked inside my great aunt's old cookbook. The secret spice makes these absolutely unforgettable!

This slow cooker 4-ingredient Amish caraway potatoes recipe comes straight from a handwritten card I found tucked inside my great aunt’s old, flour-dusted church cookbook. Around here in the rural Midwest, simple potato dishes like this showed up on every farmhouse table, especially on Sundays when the oven was full of roast and the women needed something they could tuck into a corner and forget about. The “secret spice” on that faded card was caraway seed, and it turns these humble potatoes into something absolutely unforgettable—warm, buttery wedges with tiny dark seeds that perfume the whole kitchen, just the way my great aunt used it in her breads and sauerkraut. It’s the kind of recipe you make once and then pass down, splatters and all.

Serve these Amish caraway potatoes straight from the slow cooker or heaped onto a warm white plate, where the butter can pool and the steam can rise. They’re wonderful beside pot roast, baked ham, or a simple skillet of pork chops, but just as at home next to meatloaf or roast chicken. Add a green vegetable—peas, green beans, or buttered cabbage—to round out the plate. If you like, spoon a bit of the buttery cooking liquid over the top right before serving and offer coarse salt and black pepper at the table so everyone can season to their own liking.

Servings: 6

3 pounds medium yellow potatoes, scrubbed and cut into thick wedges

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of the melted butter to keep the potatoes from sticking.

Scrub the yellow potatoes well and cut each into thick wedges, about 6–8 wedges per potato. Leave the skins on for a more rustic, old-fashioned feel, just like the handwritten recipe card suggests.

In a small bowl, stir together the melted butter, kosher salt, and whole caraway seeds until the seeds are evenly coated and the salt is dissolved in the butter.

Place the potato wedges into the slow cooker in an even layer, spreading them out but keeping them fairly snug so they cook evenly and stay moist.

Pour the butter, salt, and caraway mixture over the potatoes, using a spatula or spoon to scrape every last bit of seasoned butter and seeds into the slow cooker.

Gently toss the potatoes right in the slow cooker so that all the wedges are lightly coated with the buttery caraway mixture, making sure the seeds are scattered throughout and not just sitting on top.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for about 3 hours, until the potatoes are fork-tender and the edges look slightly glossy and lightly caramelized in spots.

Once the potatoes are tender, give them one more gentle stir to coat them in the buttery juices that have collected at the bottom. Taste a wedge and adjust the seasoning with a pinch more salt if needed.

Serve the potatoes hot, spooning them onto a plate so you catch both the pale yellow wedges and the dark caraway seeds, then drizzle a little of the melted butter from the bottom of the slow cooker over the top for extra shine and flavor.

If you prefer, you can swap yellow potatoes for red potatoes or small white potatoes; just keep the wedges fairly thick so they hold their shape during the long, slow cook. For a slightly richer flavor, use salted butter and reduce the added salt by half, tasting at the end and adjusting. If you’d like a touch of color more like an old Sunday potluck dish, sprinkle in 1/4 teaspoon of sweet paprika along with the caraway. A tablespoon or two of finely chopped onion or shallot can be added to the butter mixture for a gentle sweetness, though the original handwritten version kept it to four simple ingredients. For a crisper edge, spread the finished potatoes on a sheet pan and broil for 3–5 minutes, watching closely, just before serving. To make this recipe dairy-free, use a neutral-tasting oil or a dairy-free butter substitute, understanding that the flavor will be a bit different from the old-fashioned version. Food safety tips: Always scrub potatoes well to remove dirt and any sprouts or green spots; trim away any green areas before cooking, as they can be bitter. Keep the slow cooker covered while cooking to maintain a safe temperature and even heat. Do not leave cooked potatoes sitting at room temperature for more than 2 hours; refrigerate leftovers promptly in a shallow container. Reheat leftovers thoroughly until steaming hot before serving, and use within 3–4 days.