When the grill is going outside and the family is gathering for Labor Day, I like to keep one dependable side dish going inside the house, and these slow cooker butter crisp baby potatoes have become one of those little treasures folks talk about long after the plates are cleared. Using whole Bamberg fingerling potatoes keeps things simple and old-fashioned, and with just three ingredients, this recipe turns humble potatoes into tender, buttery bites with golden edges that fit right in beside any Midwestern cookout spread.
Serve these potatoes with grilled burgers, bratwursts, barbecue chicken, ribs, or a platter of sliced smoked sausage. They are mighty good with a spoonful of coleslaw, baked beans, sweet corn, or a crisp garden salad, and if you are feeding a crowd, set them out on a warm platter with extra melted butter and a sprinkle of herbs so folks can help themselves.
3-Ingredient Slow Cooker Labor Day Cookout Butter Crisp Baby Potatoes using Whole Bamberg Fingerling Potatoes
Servings: 6
Ingredients
2 pounds whole Bamberg fingerling potatoes, scrubbed and dried
Directions
1. Lightly butter or coat the inside of a slow cooker crock, then add the whole Bamberg fingerling potatoes.
2. Pour the melted butter over the potatoes and sprinkle the dried herb seasoning evenly across the top. Toss gently so every potato gets coated.
3. Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours, stirring once or twice if you can, until the potatoes are fork-tender and beginning to brown around the edges.
4. Transfer the potatoes to a serving platter, spoon any buttery drippings from the crock over the top, and serve hot.
Variations & Tips
For extra crisp edges: If you want a little more browning, spread the cooked potatoes on a sheet pan and run them under the broiler for 3 to 5 minutes before serving. That gives them those roasty edges folks reach for first.
Herb swap: Dried ranch seasoning, Italian seasoning, or a simple mix of parsley and garlic powder all work nicely here. Since this is such a short ingredient list, the seasoning you choose really shapes the whole dish.
Make-ahead tip: You can wash and dry the potatoes the night before, then keep them chilled until morning. Melt the butter and season them right before they go into the slow cooker, and that makes cookout day a sight easier.
Serving idea: These potatoes are fine right out of the cooker, but they are especially good finished with a pinch of chopped fresh parsley or dill if you have some growing by the porch or tucked into the garden.
