Dump this bottled Italian dressing and only 2 more ingredients over potatoes in the slow cooker for a delicious side made for winter comfort meals.

Lightly grease the inside of a slow cooker (about 4-quart or larger) with a bit of oil or nonstick spray to help with cleanup.

Place the washed and cut potatoes into the slow cooker in an even layer.

Pour the Italian salad dressing evenly over the potatoes, then sprinkle with the salt. Stir gently to coat all the potatoes well with the dressing.

Cover and cook on LOW for 4–5 hours, or on HIGH for about 2–3 hours, until the potatoes are tender when pierced with a fork but still holding their shape.

Once done, give the potatoes a gentle stir to redistribute the dressing and herbs. Taste and adjust the seasoning with a bit more salt if needed before serving.

Serve the potatoes warm straight from the slow cooker, spooning some of the flavorful cooking juices over the top.

If you grew up with a big garden, you might like to tuck in a few extras: add a sliced onion or a handful of baby carrots along with the potatoes for more color and sweetness. For a richer, Sunday-supper feel, stir in 1–2 tablespoons of butter right before serving to give the potatoes a glossy finish. You can also sprinkle a little grated Parmesan or Romano cheese over the top, which plays nicely with the Italian dressing. If you prefer a sharper flavor, choose a zesty Italian dressing; for something milder, use a regular or light version. This recipe is forgiving—russet potatoes will work if that’s what you have, just cut them into chunks and watch the cooking time so they don’t get too soft. To stretch the dish for a crowd, add an extra pound of potatoes and a bit more dressing, then season to taste at the end. Leftovers can be browned in a skillet the next day for crispy Italian home fries, a trick that has saved many a busy morning in farm kitchens like mine.