Toss raw diced purple potatoes in the crock and 2 other ingredients to get a meal so delicious your family will be begging for more!

These 3-ingredient slow cooker garlic purple potatoes are the kind of set-it-and-forget-it side dish I lean on during busy weeks. Raw diced purple potatoes go straight into the crock, soak up garlicky butter and a touch of salt, and emerge tender, fragrant, and deeply flavorful. Purple potatoes originated in the Andes and are naturally rich in antioxidants, but here they’re treated as pure comfort food: minimal prep, no precooking, and a payoff so good your family will be fishing for seconds right out of the slow cooker.

Serve these garlicky purple potatoes alongside roasted or grilled chicken, seared pork chops, or a simple pan-fried fish. They’re also lovely with a green salad and steamed vegetables for a lighter meal. For brunch, pair them with scrambled eggs or a frittata and some fresh fruit. If you’d like to dress them up a bit at the table, sprinkle with chopped fresh parsley or chives and add a dollop of sour cream or Greek yogurt on the side.

Servings: 4

2 pounds raw purple potatoes, scrubbed and diced into 1/2-inch cubes

Lightly grease the bottom and sides of a 4- to 6-quart slow cooker with a bit of butter or nonstick spray to help prevent sticking.

Place the raw diced purple potatoes in an even layer in the bottom of the slow cooker. The pieces should be about 1/2 inch so they cook evenly and become tender without falling apart.

In a small bowl, whisk together the melted butter and garlic powder until the garlic is evenly dispersed. If using salt and pepper, stir them into the butter mixture as well.

Pour the garlicky butter mixture evenly over the potatoes in the slow cooker. Use a spatula or large spoon to toss the potatoes right in the crock until every piece is lightly coated. This is the key step that ensures the flavor soaks into the potatoes as they cook.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are fork-tender. Avoid lifting the lid too often, as this releases heat and can lengthen the cooking time.

Once the potatoes are tender, give them a gentle stir to redistribute the butter and garlic. Taste and adjust seasoning with a bit more salt and pepper if needed.

Transfer the potatoes to a serving dish or serve straight from the slow cooker set to WARM. If you like, garnish with chopped fresh parsley or chives just before serving for a fresh, bright finish.

For a slightly richer flavor, swap half of the butter for olive oil; the oil adds fruitiness while the butter keeps the potatoes tasting indulgent. If you prefer fresh garlic, you can replace the garlic powder with 2 to 3 finely minced garlic cloves, stirred into the melted butter before tossing with the potatoes—just be sure they’re well coated so the garlic doesn’t burn on hot spots along the crock’s edges. To keep this strictly 3 ingredients, stick to potatoes, butter, and garlic powder, and treat salt, pepper, and herbs as optional add-ons at the table. Add a sprinkle of grated Parmesan during the last 15 minutes of cooking for a cheesy crust, or stir in a spoonful of sour cream and chopped chives at the end for a loaded-baked-potato twist. For a dairy-free version, use a neutral oil or olive oil in place of butter and confirm that your garlic powder is pure garlic with no added dairy-based anti-caking agents. Food safety tips: Always start with raw potatoes that are firm and free of green spots or sprouts; trim away any eyes or green-tinged areas before dicing, as they can be bitter. Keep the potato dice fairly uniform so they cook at the same rate and reach a safe, fully tender texture throughout. Do not leave cooked potatoes at room temperature for more than 2 hours; cool leftovers promptly and refrigerate in a shallow container, then reheat thoroughly until steaming before serving again.