Drizzle this 1 mixture over raw halved potatoes into a slow cooker for a springtime side you cannot stop making

Every April, when the fields are just starting to green up and the air still has a little bite to it, I find myself craving something simple and comforting that doesn’t keep me tied to the stove. These slow cooker honey thyme potatoes are exactly that. The whole idea is as easy as can be: you whisk together one buttery, fragrant mixture with wildflower honey, fresh thyme, apple cider vinegar, and sea salt, then drizzle it over raw halved calico potatoes right in the slow cooker. A few hours later, you’ve got a tender, glossy springtime side dish that tastes like the season waking up—sweet, savory, and a little tangy, the way my mother used to balance flavors when the first new potatoes came in from the garden.

Serve these potatoes warm, straight from the slow cooker, with roast chicken, baked ham, or a simple skillet pork chop. They’re lovely alongside grilled asparagus, green beans, or a crisp salad with a light vinaigrette to echo the apple cider vinegar in the dish. Spoon some of the buttery honey-thyme juices over the potatoes and any meat on the plate. A pan of cornbread or dinner rolls on the side will help mop up every last bit of that glaze.

Servings: 6

2 1/2 pounds small calico potatoes, scrubbed and halved

Prepare the potatoes by scrubbing them well and cutting any larger calico potatoes in half so they are all about the same size. Leave the skins on for color and texture.

Place the raw halved calico potatoes directly into the bowl of a slow cooker, spreading them into an even layer.

In a small bowl or measuring cup, whisk together the melted butter, wildflower honey, apple cider vinegar, sea salt, black pepper, and fresh thyme leaves until the mixture is smooth and well combined. This is your one flavorful mixture for the dish.

Slowly drizzle this one honey-thyme-butter mixture evenly over the raw halved potatoes in the slow cooker, making sure all the potatoes get a bit of the liquid. Use a spoon or your hands to gently toss the potatoes so they are lightly coated.

Cover the slow cooker with the lid and cook on High for 2 1/2 to 3 hours, or on Low for 5 to 6 hours, until the potatoes are very tender when pierced with a fork.

Once the potatoes are tender, gently stir them in the slow cooker so they are coated again with the honey-thyme juices. Taste and add a pinch more sea salt if needed.

Transfer the potatoes to a serving bowl, spooning some of the buttery honey-thyme mixture from the bottom of the slow cooker over the top. Garnish with a few extra fresh thyme leaves and serve warm.

For a deeper savory note, add 2 minced garlic cloves or 1/2 teaspoon garlic powder to the honey-thyme mixture before drizzling it over the potatoes. If you like a bit of heat with your sweet, stir in a pinch of red pepper flakes or a small dash of hot sauce. You can also swap in baby Yukon Gold or red potatoes if calico potatoes aren’t available; just keep them small and halved. For a richer finish, stir in 2 to 3 tablespoons of grated Parmesan cheese right before serving. If you prefer a lighter version, reduce the butter to 1/4 cup and thin the mixture with 1 tablespoon of water or broth so the potatoes still get a good coating. Leftovers reheat nicely in a skillet with a little extra butter, and they make a fine base for a breakfast hash with eggs the next morning.