Dump raw unpeeled russet potato spears in the slow cooker and 2 other ingredients to get a meal so delicious your friends will be begging for more!.

This simple slow cooker potato dish is the kind of practical, comforting recipe that suits a community-minded potluck or a casual family dinner. With just three ingredients, it leans into the Amish-inspired tradition of making hearty food from everyday staples, and the slow cooker does most of the work. Starting with raw unpeeled russet potato spears gives the finished dish a rustic texture, crisp-edged tenderness, and plenty of earthy flavor.

Serve these potatoes alongside roast chicken, grilled sausage, burgers, or a platter of scrambled eggs for breakfast-for-dinner. They also pair well with coleslaw, a crisp green salad, or simple steamed green beans to balance the richness, and a spoonful of sour cream or applesauce on the side can be a nice old-fashioned touch.

3-Ingredient Slow Cooker Amish Make a Difference Day Treat

Servings: 6

Ingredients

3 large russet potatoes, scrubbed well and cut into spears

1 packet dry onion soup mix
1/2 cup unsalted butter, melted

Directions

1. Scrub the russet potatoes thoroughly, then cut each potato lengthwise into thick spears, keeping the skins on for texture and flavor.

2. Place the potato spears in the slow cooker, drizzle the melted butter over them, and sprinkle the onion soup mix evenly on top. Toss gently to coat.

3. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 1/2 hours, stirring once or twice if convenient, until the potatoes are tender and lightly browned around the edges.

4. Transfer to a serving platter and serve hot.

Variations & Tips

Add herbs: A little chopped parsley, dill, or chives sprinkled over the hot potatoes at the end brightens the flavor and adds color without changing the recipe's simplicity.

For crisper edges: If you want more browning, spread the cooked potato spears on a sheet pan and place them under the broiler for 2 to 4 minutes before serving.

Make it richer: A handful of shredded cheddar added just before serving melts beautifully over the hot potatoes and turns them into more of a casserole-style side dish.

Cut evenly: Try to keep the potato spears similar in size so they cook at the same rate. Thicker wedges stay fluffier inside, while thinner ones soften faster and may break apart more easily.

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