Every summer, right around Memorial Day, I like to make something that feels like the official start of cookout season. These slow cooker crispy smashed potatoes are just that—simple, cozy, and a little bit show-offy without trying too hard. They start with whole creamer potatoes, which get slow-cooked until they’re tender all the way through, then smashed and finished under high heat until the edges go golden and crackly.
They’re buttery and garlicky in that way that makes people lean over the picnic table and whisper, “What’s your secret?” The truth is, it’s just four ingredients and time—very much the way my mother and grandmother cooked on our old Midwestern farm, letting the heat do the work while everyone else enjoyed the long light of a summer evening.
Serve these warm on a big wooden board or platter, right alongside grilled burgers, brats, or chicken. They’re wonderful with a simple green salad, corn on the cob, or sliced garden tomatoes with a little salt. If you like, set out small bowls of sour cream, ranch dressing, or extra melted butter for dipping. They’re just as good at room temperature, so they hold up nicely on a picnic table while everyone goes back for seconds.
Slow Cooker Crispy Smashed Creamer Potatoes
For a touch of color, you can use a mix of red- and yellow-skinned creamer potatoes, but keep the total amount at about 2 pounds so they cook evenly. If you’d like a hint of herb flavor without adding more ingredients to the slow cooker, sprinkle a little dried parsley or chives over the potatoes right after they come out of the oven (this won’t change the core four-ingredient recipe). If you prefer a slightly deeper garlic flavor, you can increase the garlic powder to 2 teaspoons, but avoid adding fresh minced garlic to the slow cooker for long cooking times, as it can burn and turn bitter.
To make ahead, you can slow-cook the potatoes earlier in the day, keep them on the “warm” setting for up to 2 hours, then smash and roast right before serving. For crisper potatoes, spread them out so they aren’t touching too much on the baking sheet and roast on convection if your oven has that setting, checking a few minutes early.
Food safety tips: Always start with clean, firm potatoes and rinse off any dirt before cooking. Don’t leave cooked potatoes sitting out at room temperature for more than 2 hours (or 1 hour if it’s very hot outside at a cookout); refrigerate leftovers in a shallow container and reheat thoroughly in a hot oven until steaming before serving again. When using a slow cooker, keep the lid on during cooking and avoid repeatedly lifting it, which can lower the temperature and extend cooking time into an unsafe range.
