Back when the kids were little and the farm days ran long, I learned to lean on my slow cooker like an old friend. These Italian herb potatoes are the kind of simple, no-fuss dish that fit right into those busy seasons—just three ingredients and the patience to let them gently bubble away while you do everything else. Using bottled Italian salad dressing is a very Midwestern kind of shortcut: practical, thrifty, and surprisingly flavorful. The herbs, garlic, and tangy vinegar soak into the potatoes as they cook, giving you something that tastes like you fussed, even when you didn’t. This is the sort of recipe you make when you want a comforting, homey side dish that doesn’t keep you tied to the stove, the kind of thing you can set up in the morning and come back to when the sun’s getting low and the house is ready for supper.
These slow cooker Italian herb potatoes cozy up nicely to just about any main dish you’d put on a Sunday table. They’re wonderful alongside a pot roast or meatloaf, soaking up the juices on the plate. They’re just as welcome next to baked chicken, grilled pork chops, or a simple skillet of fried ham. Add a green vegetable—steamed green beans, buttered peas, or a tossed salad—and a pan of warm rolls or cornbread, and you’ve got the kind of balanced, stick-to-your-ribs meal that feels right at home in any farmhouse kitchen. Leftovers reheat well and make a nice base for breakfast, served with eggs and a few slices of bacon or sausage.
3-Ingredient Slow Cooker Italian Herb Potatoes
Servings: 4–6 servings

Ingredients
2 to 2 1/2 pounds small red or yellow potatoes, washed and halved (or quartered if large)
1 cup bottled Italian salad dressing (regular or zesty)
1/2 teaspoon kosher salt, or to taste
Directions
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.

 

Variations & Tips
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.