Toss raw unpeeled whole russet potatoes in the slow cooker and 3 other ingredients to get a meal so delicious your family will be begging for more!

This 4-Ingredient Slow Cooker Flag Day Potatoes recipe is a brilliant, effortless way to prepare perfectly tender, buttery spuds with almost zero active kitchen labor. By keeping the russet potatoes whole and unpeeled, you seal in their natural moisture while they slow-cook to a pillowy, melt-in-your-mouth texture. As the unsalted butter melts down, it creates a rich, garlic-infused bath at the bottom of the pot that coats the skins. Cracking the skins open right inside the cooker at the end allows that savory, buttery elixir to seep directly into the fluffy centers. It is a spectacular, hands-off side dish that frees up your oven completely.

4-Ingredient Slow Cooker Flag Day Potatoes

Ingredients:

Step-by-Step Directions:

Step 1: Scrub and Prep: Scrub the russet potatoes thoroughly under cool running water using a vegetable brush or your hands to remove any dirt. Leave the potatoes completely whole and unpeeled. Pat them completely dry with a clean kitchen towel so excess surface water doesn’t pool in the bottom of your machine.

Step 2: Layer the Base: Arrange the raw, whole potatoes in a single, snug layer across the bottom of a 4- / to 6- / quart slow cooker. If your potatoes are a bit larger and you need to stack a couple on top, that is perfectly fine; just ensure the majority are touching the bottom floor for even heat distribution.

Step 3: Season and Dot with Butter: Sprinkle the kosher salt and garlic powder uniformly over the potatoes, trying your best to give each skin a bit of coverage. Scatter the small pieces of unsalted butter all over and around the potatoes so they can melt down smoothly as the pot heats up.

Step 4: The Low and Slow Bake: Secure the lid tightly onto the cooker to trap all the rising steam inside. Cook undisturbed on HIGH for 3 1/2 / to 4 1/2 / hours, or on LOW for 6 / to 7 / hours. You’ll know they are perfectly ready when the thickest potato is very tender and easily pierced to the center with a fork or skewer.

Step 5: Roll and Crack: Once tender, use kitchen tongs to gently roll the potatoes around in the pooled, melted garlic butter that has collected at the bottom of the pot. Using the back of a large spoon or a fork, lightly press down on each potato to crack the skin open slightly, allowing that rich, seasoned butter mixture to seep directly into the fluffy interior starch.

Step 6: Adjust and Serve Hot: Taste a small piece of potato and toss gently with an extra pinch of salt if desired. Serve them piping hot straight from the crock, spooning a generous ladle of the garlic butter over each portion. If you are hosting a gathering, simply turn the machine to the WARM setting to keep them perfect for hours!