My uncle brought this to brunch once and we have demanded it every year since. Just 3 ingredients for the most addictive sticky glaze.

My uncle showed up to a family brunch one year with a slow cooker full of these sticky honey garlic potatoes, and the whole house went quiet for a minute while everyone dug in. They’re that good. The best part is that they only use three ingredients, but taste like you fussed for hours. Everything cooks right in the slow cooker until the potatoes are fork-tender, then the honey and garlic caramelize into a glossy, addictive glaze. This is the kind of recipe you pull out for holidays, church potlucks, or lazy Sunday brunch, and everyone insists you bring it again next time.

These potatoes are perfect on a brunch table next to scrambled eggs, ham, bacon, or a breakfast casserole. They also work wonderfully as a simple side with roast chicken, pork chops, or grilled sausages. Add a fresh green salad or some steamed green beans to balance the sweetness of the glaze. If you’re serving a crowd, keep them right in the slow cooker on warm so folks can help themselves, and offer a little extra salt and black pepper at the table for anyone who likes a more savory bite.

Servings: 6

3 pounds small yellow or baby gold potatoes, scrubbed and halved (or quartered if larger)

Prep the potatoes by scrubbing them well and cutting any larger ones into halves or quarters so they are all roughly the same bite-size pieces. Leave the skins on for better texture and to help them hold their shape.

Spray the inside of your slow cooker lightly with cooking spray or rub with a bit of oil to help keep the glaze from sticking too much.

Add the cut potatoes to the slow cooker in an even layer as much as possible so they cook evenly.

In a small bowl, stir together the honey and minced garlic until the garlic is well coated and evenly distributed. The mixture will be thick and sticky.

Pour the honey-garlic mixture over the potatoes, scraping the bowl so you get every bit. Use a spatula or large spoon to gently toss the potatoes so most pieces are coated in the honey and garlic.

Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours, until the potatoes are fork-tender. About halfway through the cooking time, gently stir the potatoes once to re-coat them in the sauce and move any that are cooking faster on the edges toward the center.

When the potatoes are tender, remove the lid and carefully stir again. The honey and garlic should have thickened into a glossy, sticky glaze that clings to the potatoes. If the glaze looks too thin, leave the lid slightly ajar and cook on HIGH for another 15 to 20 minutes, stirring once or twice, to let some of the steam escape and the sauce reduce.

For slightly crisp, caramelized edges (optional but delicious), gently spread the glazed potatoes in an even layer in the slow cooker and let them sit on HIGH for an additional 10 to 15 minutes without stirring, so the bottom layer can brown a bit in the hot glaze.

Taste a potato and, if desired, sprinkle lightly with salt and black pepper right in the slow cooker to balance the sweetness, then give a gentle final stir. Serve the potatoes straight from the slow cooker while they’re hot, glossy, and bubbling around the edges.

If your family prefers a more savory potato, you can sprinkle in a teaspoon of kosher salt and a good pinch of black pepper at the end to cut the sweetness of the honey. For a little color and freshness, toss in a tablespoon or two of chopped fresh parsley or chives right before serving. To make these a touch smoky, stir in 1/2 teaspoon of smoked paprika along with the honey and garlic (this technically adds a fourth ingredient, but it changes the flavor in a lovely way for older kids and adults). If you’re cooking for garlic-shy eaters, reduce the garlic to 2–3 tablespoons and add a bit more honey so the flavor stays mild and sweet. For picky little ones who don’t like visible bits, you can very finely mince the garlic or even pulse it with the honey in a small food processor so it melts into the glaze. To make ahead for a holiday brunch, you can prep the potatoes and honey-garlic mixture the night before, store them separately in the fridge, then dump, toss, and start the slow cooker in the morning. Leftovers reheat well in the microwave or in a skillet over medium heat, where they’ll get even more caramelized on the edges.