Every holiday, my sister’s old black slow cooker comes out of the cupboard, and my aunt shows up with a sack of baby potatoes and a bundle of fresh tarragon from her little herb bed. These rich, buttery spuds have become our quiet tradition: only three ingredients, hardly any fuss, and a crock full of tender potatoes glistening in melted butter by the time the ham is carved. It’s the kind of simple Midwestern cooking I grew up with—let good ingredients speak for themselves and let the slow cooker do the work while you tend to the rest of the meal or visit with family.
These slow cooker tarragon butter baby potatoes are wonderful on a holiday table alongside roast turkey, baked ham, or a good pot roast. Spoon them up with some of the buttery juices over green beans, roasted carrots, or a crisp salad to catch every bit of flavor. They also pair nicely with grilled chicken or pork chops for a simple Sunday supper, and any leftovers reheat well next to scrambled eggs or tucked into a breakfast skillet.
Slow Cooker 3-Ingredient Tarragon Butter Baby PotatoesServings: 6
Ingredients
2 1/2 pounds baby gold potatoes, rinsed and well dried
1 cup (2 sticks) unsalted butter, cut into chunks
1/4 cup finely chopped fresh tarragon leaves, plus a little extra for serving
Directions
Rinse the baby potatoes under cool water, then pat them very dry with a clean towel so the butter clings nicely. Leave the skins on and keep them whole, especially if they are bite-sized; halve only any that are much larger than the others so they cook evenly.
Lightly grease the inside of a 4- to 6-quart slow cooker with a small swipe of butter from your measured amount to help prevent sticking.
Place the baby potatoes in the slow cooker in an even layer as best you can. Scatter the chunks of butter evenly over the top of the potatoes.
Sprinkle the finely chopped fresh tarragon evenly over the potatoes and butter. The tarragon will look like a lot at first, but it mellows and perfumes the butter as it cooks.
Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or until the potatoes are very tender when pierced with a fork. Avoid lifting the lid during the first few hours so the heat stays consistent.
Once the potatoes are tender, gently stir them from the bottom up with a wooden spoon or rubber spatula, turning them so they are all coated in the melted tarragon butter. You should see small pools of pale yellow butter at the bottom and bright green flecks of tarragon clinging to the golden potatoes.
Taste one potato and, if you like, season lightly with salt and freshly ground black pepper at this point, stirring again to distribute. (Salt is optional and not counted as one of the three main ingredients.)
Sprinkle a little extra fresh chopped tarragon over the top for a fresh green finish, then serve the potatoes straight from the slow cooker on the warm setting so they stay hot and buttery at the table.
Variations & Tips
If you prefer a slightly lighter dish, you can reduce the butter to 3/4 cup; the potatoes will still be tender, just a touch less saucy. For a deeper herb flavor, mix in a small handful of whole tarragon sprigs along with the chopped leaves, then remove the sprigs before serving. If you don’t have fresh tarragon, you can use 2 to 3 teaspoons of dried tarragon in a pinch, though the flavor will be a bit more muted; add a small sprinkle of fresh parsley at the end for color. To give the potatoes a subtle tang, stir in a spoonful of sour cream or plain yogurt right before serving (this technically adds a fourth ingredient, but it’s a nice twist for everyday dinners). If you need to stretch the recipe for a bigger crowd, you can add up to another pound of potatoes without increasing the butter; just plan on the longer end of the cooking time and stir gently so everything gets coated. Leftovers can be lightly smashed in a skillet the next day and crisped in a little of the leftover tarragon butter for a hearty breakfast side.
