My mom made this side dish for every spring brunch and it only takes 3 ingredients to get perfectly tender spuds

These slow cooker 3-ingredient brown butter sage potatoes are the kind of cozy side dish that quietly steals the show at the table. My mom made a version of these for every spring brunch when I was growing up in our small Midwestern town, and I’ve carried on the tradition with my own kids. You get perfectly tender baby potatoes bathed in a nutty brown butter sauce and soft, fragrant sage leaves—all with almost no effort and just three simple ingredients. Everything happens right in the slow cooker, so you can focus on the rest of the meal while these little golden spuds turn silky and flavorful on their own.

These potatoes are lovely alongside baked ham, roasted chicken, or a simple skillet of eggs for brunch. They pair especially well with anything that has a little brightness—think a crisp green salad with lemony dressing or steamed green beans. Spoon some of the extra brown butter and sage from the bottom of the slow cooker over the potatoes right before serving, and if you like, set out a small bowl of sour cream or plain Greek yogurt for dipping. For a bigger spread, serve them with fruit salad, a breakfast casserole, and warm rolls so everyone can build a hearty plate.

Servings: 6

2 1/2 pounds small yellow baby potatoes, rinsed and dried

Rinse the baby potatoes under cool water and pat them very dry with a clean kitchen towel. Leave the skins on and keep them whole so they hold their shape and stay tender instead of falling apart in the slow cooker.

Make the brown butter on the stovetop: Cut the butter into a few chunks and place it in a medium light-colored saucepan or skillet over medium heat. Let it melt completely, then continue cooking, swirling the pan occasionally, until the butter foams and the milk solids on the bottom turn deep golden brown and smell nutty, 5 to 8 minutes. Watch closely so it doesn’t burn.

As soon as the butter is browned, remove it from the heat and stir in the sage leaves. They will sizzle and soften in the hot butter, turning dark green and fragrant. This step infuses the butter with sage flavor before it goes into the slow cooker.

Place the dry baby potatoes into the bowl of a 4- to 6-quart slow cooker. Pour the warm brown butter and sage mixture evenly over the potatoes, scraping in all the browned bits from the bottom of the pan, since that’s where a lot of the flavor lives.

Gently toss the potatoes in the slow cooker with a spatula or large spoon to coat them all in the brown butter and sage. If using, sprinkle lightly with kosher salt and a few grinds of black pepper, then toss again.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the potatoes are very tender when pierced with a fork but not falling apart. Try not to lift the lid too often, as that releases heat and can lengthen the cooking time.

Once the potatoes are tender, gently stir them in the slow cooker so the brown butter and sage are redistributed and every potato gets a glossy coating. Taste and adjust the seasoning with a bit more salt and pepper if needed.

Serve the potatoes straight from the slow cooker to keep them warm for a brunch buffet, or transfer to a warm serving bowl. Spoon some of the brown butter and sage leaves from the bottom of the slow cooker over the top so the potatoes look glossy and inviting. Enjoy while hot and steaming.

For picky eaters, you can fish out some of the sage leaves before serving and just pour the flavored brown butter over their portion so they get the taste without seeing the herbs. If your family prefers softer textures, lightly smash a few of the cooked potatoes with the back of a spoon right in the slow cooker so they soak up even more of the brown butter. To keep the 3-ingredient spirit, the core recipe is just potatoes, butter, and sage, but you can quietly dress it up with a sprinkle of grated Parmesan or a squeeze of lemon over the top at the table. If you need to make this ahead, cook the potatoes on LOW until just tender, then switch the slow cooker to WARM for up to 1 hour, stirring once in a while so nothing sticks. For a lighter version, you can reduce the butter to 3/4 cup; the potatoes will still be flavorful, just a bit less saucy. If you don’t have baby potatoes, cut larger Yukon Gold potatoes into 1 1/2-inch chunks and watch the timing, as they may cook slightly faster. Food safety tips: Always start with clean, dry potatoes so excess water doesn’t interfere with the butter browning or cause splattering. Brown the butter on the stovetop, not in the slow cooker, so you can control the heat and avoid burning it. Keep the slow cooker covered while cooking so the potatoes stay at a safe, steady temperature, and do not leave the finished dish on the WARM setting for more than 2 hours. Refrigerate leftovers within 2 hours of cooking, store tightly covered for up to 3 to 4 days, and reheat thoroughly until steaming hot before serving.