My grandmother always said the simplest recipes are the most delicious. This old Amish method creates the creamiest potatoes with the most incredible salty crust!

These slow cooker 3-ingredient Amish salt potatoes are the kind of recipe my grandmother would have loved: humble ingredients, minimal effort, and a surprisingly luxurious result. This old Amish-style method relies on a heavy dose of salt in the cooking water, which seasons the potatoes all the way through and leaves a delicate, white, salty crust on their skins as they dry. Inside, the potatoes turn unbelievably creamy—almost like they’ve been buttered, even before you add anything. It’s a practical, hands-off way to make a comforting side dish that feels special enough for company but is easy enough for any weeknight.

Serve these salt potatoes piled onto a warm platter, split open to show off their steamy, pale yellow centers. They’re wonderful with a simple knob of butter or a drizzle of good olive oil and a sprinkle of black pepper. Pair them with roast chicken, grilled sausages, ham, or pan-seared fish. A bright, crunchy green salad or steamed green beans balances their richness nicely. Leftovers make excellent breakfast potatoes—crisp them in a skillet with a little oil or butter and serve alongside eggs.

Servings: 6

3 pounds small gold or baby Yukon Gold potatoes, scrubbed and left whole

Rinse the small gold potatoes under cool running water and scrub gently to remove any dirt. Leave the skins on and keep the potatoes whole; this is important for getting that classic salty crust and creamy interior.

Pour the water into a 4- to 6-quart slow cooker. Add the salt and stir well until most of the salt has dissolved. The water will taste extremely salty—this is intentional and is what creates the signature crust and deep seasoning.

Add the scrubbed whole potatoes to the salted water in the slow cooker, making sure they are mostly submerged. It is fine if a few peek slightly above the waterline; they will still cook through in the steamy environment.

Cover the slow cooker with the lid and cook the potatoes on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork or skewer. Cooking time can vary slightly depending on the exact size of your potatoes and your slow cooker model.

Once the potatoes are fully tender, turn off the slow cooker. Using a slotted spoon, transfer the potatoes to a large, rimmed plate or a shallow serving dish, leaving the salty cooking liquid behind.

Let the potatoes sit in a single layer for 5 to 10 minutes at room temperature. As they steam off and dry, a fine white crust of salt crystals will form on the skins. This drying step is what gives you that distinctive salty coating and helps concentrate the flavor.

Serve the potatoes hot. For the classic Amish-style experience, split them open on the plate to reveal the creamy flesh and allow the steam to escape, then add butter or olive oil and freshly ground black pepper at the table, if you like. Do not rinse the potatoes after cooking, or you will wash away the salty crust and much of the flavor.

For a richer finish, toss the hot, crusted potatoes with a few tablespoons of melted unsalted butter just before serving; the butter will cling to the salty skins and soak into the creamy centers. If you prefer a slightly milder salt flavor, reduce the salt to 3/4 cup kosher salt and keep everything else the same. You can also add a couple of peeled garlic cloves or a bay leaf to the salted water for a subtle aromatic note—remove and discard them before serving so the focus stays on the potatoes. For a dairy-free option, drizzle the finished potatoes with extra-virgin olive oil and sprinkle with freshly ground black pepper or chopped fresh herbs like parsley or chives. Leftovers should be cooled quickly and refrigerated within 2 hours in a covered container; reheat by roasting on a baking sheet at 400°F until hot and crisped, or pan-fry in a bit of oil or butter. Always start with firm, un-sprouted potatoes and discard any that have green patches or a strong off-odor, as these can indicate spoilage or excess solanine. Because the cooking water is extremely salty, avoid reusing it for other dishes and do not taste it repeatedly; taste the finished potatoes instead to gauge seasoning. If you need to watch sodium intake, enjoy a small portion and skip additional salty toppings, or use the reduced-salt variation.