These slow cooker 4-ingredient mustard glazed baby potatoes are one of those tangy holiday staples my sister asks for every single year. They’re perfect when you want something that feels special next to a roast, but you don’t have time for fussy prep. Baby red potatoes simmer low and slow in a simple, cozy mustard-butter glaze until they’re tender, then finish under the broiler to get those sticky, caramelized edges. This is very much a Midwestern-style, practical “dump and go” side dish that still tastes like you fussed over it all afternoon.
Serve these mustard glazed baby potatoes piled into foil trays or a big serving bowl alongside roast beef, ham, turkey, or pork loin. They’re especially good with something rich and savory, because the tangy mustard cuts through the heaviness. Add a simple green salad, steamed green beans, or roasted Brussels sprouts to round out the plate. For a casual family dinner, I like to put the foil trays right on the table with a spoon and let everyone help themselves, then use any extra glaze in the bottom of the pan to drizzle over slices of meat.
Slow Cooker Mustard Glazed Baby PotatoesServings: 6
Ingredients
2 1/2 pounds baby red potatoes, rinsed and left whole (or halved if large)
1/2 cup coarse grain Dijon mustard (with visible mustard seeds)
1/4 cup packed brown sugar (light or dark)
4 tablespoons unsalted butter, melted
Directions
Lightly coat the inside of your slow cooker with cooking spray or a thin swipe of butter to help prevent sticking and make cleanup easier.
Rinse the baby red potatoes well and pat them dry. If any are much larger than the others, cut those in half so everything cooks at about the same rate.
In a medium bowl, whisk together the coarse grain Dijon mustard, brown sugar, and melted butter until you have a smooth, glossy sauce. It should look thick but pourable, with visible mustard seeds throughout.
Add the potatoes to the slow cooker and pour the mustard mixture over the top. Toss gently with a spatula or large spoon to coat all the potatoes as evenly as possible.
Cover and cook on LOW for 4 to 5 hours, or on HIGH for about 2 to 2 1/2 hours, until the potatoes are very tender when pierced with a fork. Gently stir once or twice during cooking if you can, to re-coat the potatoes in the glaze.
When the potatoes are tender, preheat your oven broiler to high and line 2 small rimmed sheet pans or disposable foil trays with foil if needed. Using a slotted spoon, transfer the potatoes into the foil-lined trays in a single layer or slight overlap.
Carefully spoon or pour most of the remaining mustard glaze from the slow cooker over the potatoes in the trays, turning them gently with a spoon so they’re well coated and glossy.
Place the trays under the broiler on an upper rack for 4 to 7 minutes, watching closely, until the glaze is bubbling, slightly caramelized, and the edges of some potatoes look a bit sticky and browned. Rotate the trays once if needed for even browning.
Remove from the oven and let the potatoes sit for 5 minutes to allow the glaze to thicken and cling. Serve straight from the foil trays while warm, spooning any extra sticky glaze over the top for an extra tangy, flavorful bite.
Variations & Tips
For picky eaters, you can dial back the tang by using half coarse grain Dijon and half mild yellow mustard, or even replace a couple tablespoons of mustard with extra butter for a softer flavor. If your family likes a little heat, stir in a pinch of red pepper flakes or a teaspoon of prepared horseradish with the mustard mixture. To make it dairy-free, swap the butter for a neutral oil or dairy-free butter substitute, understanding the glaze will be a bit less rich. For a slightly more savory edge (if you don’t mind going beyond four ingredients), add a teaspoon of garlic powder or a small handful of chopped fresh herbs like parsley or thyme at the end for color. You can also prep this ahead: toss the potatoes in the mustard-butter mixture the night before, refrigerate them right in the slow cooker insert if it’s removable, then pop it into the slow cooker and start cooking a few hours before guests arrive. If you prefer softer, saucier potatoes, skip the broiler step and serve straight from the slow cooker with the glaze spooned over the top.
