My mother-in-law said these were better than her own recipe. I smiled and changed the subject real quick.

These 3-ingredient slow cooker caramelized coin potatoes are the kind of dish that quietly steals the show at Sunday dinner. Thick-sliced baby gold potatoes turn tender in the center with deeply caramelized, almost candy-like edges, thanks to a slow bath in butter and brown sugar. The recipe is inspired by the old-fashioned glazed potatoes many Midwestern families serve at holidays, but streamlined for a weeknight: no stovetop babysitting, no fussy steps. It’s the sort of comforting, familiar flavor that can make even a seasoned cook—like a mother-in-law with a beloved recipe—pause, take a bite, and admit they’re impressed.

Serve these caramelized coin potatoes hot, straight from the slow cooker or transferred to a warm platter so their glossy, buttery sheen stays intact. They’re a natural partner for roasted or grilled meats like chicken, pork tenderloin, or meatloaf, and they hold their own with simple pan-seared salmon as well. Round out the plate with something green and bright—steamed green beans, a crisp salad with a tangy vinaigrette, or sautéed broccoli rabe—to balance the sweetness. They also slide comfortably onto a holiday table alongside ham or turkey, and any leftovers reheat nicely for a cozy brunch with eggs and a little salty cheese.

Servings: 4

2 pounds baby gold potatoes, washed and thick-sliced into 1/2-inch coins

Prepare the potatoes: Rinse the baby gold potatoes under cool water and pat them dry. Leaving the skins on, slice them into thick 1/2-inch rounds (coins). Try to keep the slices as even as possible so they cook at the same rate and caramelize uniformly.

Layer in the slow cooker: Lightly grease the inside of a 4- to 6-quart slow cooker with a small dab of butter or a quick spray of cooking spray to help prevent sticking. Arrange the potato coins in an even layer, slightly overlapping them like shingles. If your slow cooker is narrower, you may need to make 2 layers; keep the layers fairly even.

Add butter and brown sugar: Scatter the pieces of butter evenly over the potatoes. Sprinkle the brown sugar evenly over the top, breaking up any clumps with your fingers. The sugar and butter will melt together into a syrup that coats the potatoes as they cook.

Cover and cook on LOW: Place the lid on the slow cooker and cook on LOW for 4 to 5 hours, or until the potatoes are very tender when pierced with a fork. Avoid lifting the lid during the first 2 to 3 hours so you don’t lose heat and moisture, which can slow down cooking and prevent good caramelization.

Gently toss to coat: Once the potatoes are tender, there will be a glossy, buttery-sugar mixture in the bottom of the slow cooker. Using a wide spatula or a large spoon, gently lift and turn the potatoes a few times to coat them in the caramelized sauce, being careful not to break them up too much.

Optional finish for extra caramelization: For more pronounced caramelized edges like a classic roasted potato, transfer the coated potato coins in a single layer to a parchment-lined baking sheet. Spoon some of the sauce over the top and broil on the upper rack for 3 to 5 minutes, watching closely, until the edges deepen in color and look slightly crisp and sticky.

Serve: Transfer the caramelized coin potatoes to a warm serving platter or shallow white dish, spooning any remaining sauce from the slow cooker or baking sheet over the top. Serve immediately while hot, when the centers are soft and the edges are glossy and caramelized.

For a touch of salt to balance the sweetness, sprinkle the finished potatoes lightly with flaky sea salt just before serving; this contrast often makes the caramel notes taste more complex. If you like a hint of warmth, add 1/4 teaspoon of ground cinnamon or smoked paprika to the brown sugar before sprinkling it over the potatoes. For a savory-leaning version that still respects the original concept, stir in 1/2 teaspoon of kosher salt and a few grinds of black pepper with the brown sugar, and finish with a small handful of chopped fresh parsley after cooking. To keep the 3-ingredient spirit but adjust richness, you can swap half of the butter for a neutral oil; the flavor will be slightly lighter and a bit less buttery but still caramelized. If you need to hold the potatoes for a gathering, keep the slow cooker on WARM for up to 1 hour, stirring gently once or twice so the sauce doesn’t stick to the sides. Food safety tips: Always start with clean, scrubbed potatoes and a clean slow cooker. Do not cook on the WARM setting from the beginning; use LOW or HIGH so the food passes through the temperature danger zone (40°F to 140°F) quickly. Refrigerate leftovers within 2 hours of cooking in a shallow container so they cool evenly, and reheat thoroughly until steaming hot before serving. Avoid leaving the cooked potatoes sitting at room temperature on a buffet for more than 2 hours (or 1 hour if your kitchen is very warm).