Ladle this 1 blend over raw petite gold potatoes into a slow cooker for a savory meal you won't stop thinking about

This cozy slow cooker potato dish is all about taking those rich, savory lamb drippings from a roast and turning them into a simple, unforgettable side. You whisk the lamb fat together with fresh mint, rosemary, garlic, and a splash of beef broth, then ladle that one fragrant blend right over raw petite gold potatoes in your slow cooker. A few hours later, you’ve got tender, buttery potatoes that taste like they’ve been roasting under a leg of lamb all day. It’s an easy way to stretch one roast into a second comforting meal, perfect for busy weeknights or a laid-back Sunday supper.

Serve these slow cooker lamb-drippings potatoes alongside roasted or grilled lamb, beef, or chicken, with a simple green salad or steamed green beans to balance the richness. They’re also wonderful with crusty bread to soak up the extra juices and a side of roasted carrots or Brussels sprouts. If you’re feeding kids, offer a little grated Parmesan or mild shredded cheese at the table so they can sprinkle it over the potatoes, and keep some plain yogurt or sour cream handy for anyone who likes a creamy topping.

Servings: 6

2 1/2 pounds petite gold potatoes, scrubbed and cut into 1-inch cubes

Prepare the potatoes: Scrub the petite gold potatoes well and cut them into roughly 1-inch cubes. Leave the skins on for extra flavor and texture. Place the cubed potatoes directly into the bottom of your slow cooker, spreading them into an even layer.

Warm the lamb drippings: If your rendered lamb fat or drippings have solidified, gently warm them in a small saucepan or in the microwave just until melted and pourable. Strain out any browned bits if needed so you’re left with mostly clear fat and juices.

Mix the savory blend: In a medium bowl or large measuring cup, whisk together the warm rendered lamb fat, beef broth, minced garlic, chopped rosemary, chopped mint, salt, pepper, and olive oil (if using). Taste the mixture and adjust the salt if needed, keeping in mind it will season all the potatoes.

Ladle the blend over the potatoes: Using a ladle, slowly pour this one fragrant mixture evenly over the raw cubed petite gold potatoes in the slow cooker. Aim to moisten all the potatoes so they cook evenly and soak up the flavor.

Slow cook until tender: Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork. About halfway through the cooking time, gently stir the potatoes once to redistribute the liquid and herbs.

Finish and serve: Once the potatoes are tender, give them a gentle stir to coat them well in the lamb and herb juices. Taste and adjust seasoning with a bit more salt and pepper if needed. Transfer to a serving bowl, spooning some of the flavorful liquid over the top. Garnish with extra chopped mint and parsley, if you like, and serve warm.

For milder flavor or picky eaters, cut the fresh rosemary in half and skip the extra mint garnish; the potatoes will still be savory but a little more familiar. If you don’t have quite enough lamb fat, use what you have and make up the difference with olive oil or melted butter—just keep the total fat close to the original amount. To make it creamier, stir in 1/4 to 1/3 cup of heavy cream or half-and-half during the last 15 minutes of cooking. For a slightly crispy finish, transfer the cooked potatoes to a sheet pan and broil for 3 to 5 minutes until the edges brown. You can also add vegetables right into the slow cooker: sliced carrots, quartered mushrooms, or thick-cut onions hold up well and soak in the same lamb-herb blend. If you’re cooking for someone who doesn’t eat lamb, you can mimic the feel of the dish by using beef tallow or a mix of butter and olive oil with the same herbs and broth; it won’t taste exactly like lamb drippings, but it will still be rich and comforting. Leftovers reheat nicely in a skillet with a little extra broth or butter, and they make a great base for a breakfast hash topped with eggs.