There is something about a panful of little potatoes that always feels like summer in the country, especially when the grill is heating up and folks keep wandering through the kitchen looking for a bite before supper is ready. These 3-ingredient slow cooker baby potatoes are the kind of easy side dish that earns a regular place at weekend cookouts: tender Whole Nicola baby potatoes cooked low and slow, then finished with a sticky glaze and crisped up so their skins turn golden and irresistible. It is simple, thrifty, and mighty good, which is often the best kind of cooking.
Serve these potatoes alongside burgers, grilled bratwurst, barbecue chicken, or a platter of sloppy joes for a laid-back summer meal. They are also right at home next to corn on the cob, creamy coleslaw, sliced tomatoes, baked beans, or a crisp cucumber salad. If you are feeding a crowd, set them out on a board or in a warm bowl with toothpicks and let folks snack while the main dish finishes cooking.
3-Ingredient Slow Cooker Summer Weekend Crispy Glazed Baby Potatoes
Servings: 6
Ingredients
2 pounds Whole Nicola baby potatoes, washed
Directions
1. Wash the Whole Nicola baby potatoes well and pat them dry. If any are much larger than the others, cut them in half so they cook evenly.
2. Toss the potatoes in the slow cooker with the olive oil until evenly coated. Cover and cook on HIGH for 2 1/2 to 3 1/2 hours, or until the potatoes are fork-tender.
3. Drain off any excess liquid from the slow cooker if needed, then add the barbecue sauce and gently toss the tender potatoes until they are well glazed.
4. Transfer the glazed potatoes to a baking sheet or hot skillet in a single layer and crisp them under the broiler or in a hot oven for 8 to 12 minutes, turning once, until the skins are browned and the glaze turns sticky and caramelized.
5. Serve hot on a board or platter, spooning over any glaze from the pan. If you like, finish with a pinch of dried herbs or chopped parsley for a little extra color.
Variations & Tips
Use your favorite sauce: A smoky barbecue sauce gives these potatoes that backyard cookout flavor, but honey garlic, sweet chili, or a mild mustard glaze works nicely too. Just keep the amount about the same so the potatoes stay coated without getting soupy.
For extra crisp potatoes: Do not skip the final oven or skillet step. The slow cooker makes the potatoes tender, but that blast of heat at the end is what gives them those wrinkly, golden, crisp little edges that make people reach for seconds.
Herb garden finish: If you have chives, parsley, dill, or even a little rosemary growing nearby, sprinkle some over the top right before serving. That fresh green finish brightens the sweet glaze and makes the whole dish look picnic-ready.
Make-ahead help: You can slow cook the potatoes ahead of time and refrigerate them after they turn tender. When it is time to eat, toss them with the sauce and crisp them in the oven just before serving. That is a handy trick for busy weekends when the grill and kitchen are both full.
