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!

Scrub the russet potatoes well under cool running water, using a brush or your hands to remove any visible dirt from the skins. Do not peel or cut them; leave the potatoes whole. Pat them dry with a clean towel so excess water doesn’t pool in the slow cooker.

Place the raw, unpeeled, whole russet potatoes in a single, snug layer in the bottom of a 4- to 6-quart slow cooker. If you need to stack a few on top, that’s fine; just keep the majority touching the bottom so they cook evenly.

Sprinkle the kosher salt and garlic powder evenly over the potatoes. Try to distribute the seasonings so each potato gets a bit of coverage. Drop the butter pieces over and around the potatoes so they can melt down and coat everything as they cook.

Cover the slow cooker with the lid, making sure it fits tightly so steam doesn’t escape. Cook on HIGH for 3 1/2 to 4 1/2 hours, or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork or skewer. The exact time will depend on the size of your potatoes and your specific slow cooker.

Once the potatoes are tender, use tongs to gently roll them around in the melted butter and seasonings that have collected at the bottom of the slow cooker, coating the skins. If desired, lightly press each potato with the back of a spoon or a fork right in the slow cooker to crack the skins a bit so some of the buttery mixture seeps inside.

Taste one potato and add a pinch more salt if needed, tossing gently to distribute. Serve the potatoes hot straight from the slow cooker, spooning some of the buttery garlic mixture over each portion. Keep the slow cooker on WARM if you’re serving over a couple of hours.

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