When the garden is winding down and the picnic table is still getting plenty of use, these little potatoes are the kind of side dish that disappears faster than anything else on the spread. Using Whole Pinto Gold Baby Potatoes keeps things simple, and the slow cooker does the tendering before a quick finish turns them crisp and golden. It is an easy Midwestern-style trick of making a humble ingredient taste downright special, with just a few pantry basics and a good sprinkle of herbs.
These potatoes fit right in beside grilled burgers, barbecue chicken, pulled pork sandwiches, bratwurst, or a platter of sliced tomatoes and sweet corn. For a late-summer picnic, I like to serve them warm with iced tea, watermelon, and a creamy coleslaw, though they are just as welcome next to breakfast eggs the next morning if you happen to save a few.
3-Ingredient Slow Cooker Late Summer Picnic Crispy Herb Baby Potatoes
Servings: 6
Ingredients
2 pounds Whole Pinto Gold Baby Potatoes
Directions
1. Wash and dry the Whole Pinto Gold Baby Potatoes, then place them in the slow cooker. Pour the melted butter over the potatoes and sprinkle in the dried herb seasoning blend. Toss gently to coat the potatoes as evenly as you can.
2. Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours, until the potatoes are fork-tender but still holding their shape.
3. Transfer the potatoes to a baking sheet or large skillet in a single layer. Gently press each potato just enough to crack the skin a little, then roast under a broiler or in a hot oven at 450 degrees F for 10 to 15 minutes, turning once, until the outsides are crisp and golden.
4. Move the potatoes to a serving platter, spoon any buttery herbs from the pan over the top, and serve warm.
Variations & Tips
Garlic Herb Version: If you do not mind stretching past the strict three-ingredient idea, add a spoonful of garlic powder or a couple pinches of granulated garlic with the herbs. It gives the potatoes a fuller savory flavor that goes especially well with grilled meats.
Fresh Herb Finish: A scattering of chopped parsley, dill, or chives right before serving brightens the whole dish. That little touch makes the potatoes look picnic-ready and adds a fresh taste against the rich butter.
Best Crisping Tip: Do not skip the final oven or broiler step, because that is what gives these their irresistible texture. The slow cooker makes them tender, but the high heat at the end is what creates those browned edges the grandkids always reach for first.
Make-Ahead Tip: You can cook the potatoes in the slow cooker ahead of time and refrigerate them once cooled. When you are ready to serve, spread them on a pan, press lightly, and roast until hot and crisp.
