This little slow cooker potato dish is the kind of thing I reach for in mid-April, when the fields are still waking up but everyone’s tired of heavy winter food. It uses raw whole baby red potatoes and just four simple pantry items, tossed straight into the crock, to make a comforting, buttery side that tastes like Sunday dinner at Grandma’s. I learned this style of “set it and forget it” potato from church potlucks in the rural Midwest, where a slow cooker and a bag of new potatoes could feed a crowd without much fuss. It’s the sort of recipe that lets you spend time with your family while the kitchen quietly does the work, and somehow everyone always comes back for seconds.
Serve these tender, buttery baby reds straight from the slow cooker with roasted or grilled chicken, pork chops, or a simple meatloaf. They’re also lovely alongside ham, green beans, and a crisp salad for a full Sunday-style supper. Spoon some of the garlicky, herbed butter from the bottom of the crock over the potatoes right at the table. If you like, add a basket of warm dinner rolls to soak up the extra juices, and a light dessert like fruit salad or pudding to finish the meal without feeling too heavy.
5-Ingredient Slow Cooker Mid-April Baby Red PotatoesServings: 6
Ingredients
2 pounds raw whole baby red potatoes, well washed and dried
4 tablespoons unsalted butter, cut into small pieces
1 1/2 teaspoons kosher salt (or 1 teaspoon table salt)
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning (or dried parsley, if you prefer milder flavor)
Directions
Rinse the raw whole baby red potatoes under cool water, scrubbing gently to remove any dirt, then pat them dry with a clean towel. Leave the skins on and keep the potatoes whole so they hold their shape in the slow cooker.
Place the dry, whole baby red potatoes in an even layer on the bottom of a 4- to 6-quart slow cooker. The potatoes should mostly cover the bottom, with a bit of room for heat to circulate.
Sprinkle the kosher salt, garlic powder, and dried Italian seasoning evenly over the potatoes. Try to distribute the seasonings so each potato gets a little love.
Dot the top of the seasoned potatoes with the pieces of butter, scattering them around so they’ll melt down over and between the potatoes as they cook.
Cover the slow cooker with the lid. Cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork but not falling apart. Cooking time can vary a bit depending on the size of your baby potatoes and how full your slow cooker is.
Once the potatoes are tender, give the crock a gentle stir with a wooden spoon or rubber spatula, turning the potatoes over in the melted, seasoned butter so they’re all coated and glossy.
Taste one potato and adjust the seasoning if needed, adding a pinch more salt to the pot if your family likes a bolder flavor. Serve the potatoes hot straight from the slow cooker, spooning some of the buttery juices over the top of each serving.
Variations & Tips
For a cheesier version, sprinkle 1/2 to 3/4 cup of shredded cheddar or Colby Jack over the hot potatoes in the last 10 to 15 minutes of cooking, cover, and let it melt. If your family enjoys a little smokiness, add 3 to 4 slices of chopped, cooked bacon over the potatoes just before serving. For a lighter herb flavor, swap the Italian seasoning for 1 teaspoon dried parsley or dill, or stir in 2 tablespoons of chopped fresh parsley at the end for a bright, spring taste. You can also add 1/2 teaspoon black pepper or a pinch of crushed red pepper flakes with the salt and garlic if you like a bit of heat. If your potatoes are on the larger side, you can cut them in half, but keep them as uniform as possible so they cook evenly. For food safety, always start with clean, unblemished potatoes; cut away any green spots or sprouts before cooking. Make sure the potatoes are mostly submerged in the warm crock environment and cook them until they are fully tender all the way through—undercooked potatoes can be hard on the stomach. Keep the slow cooker covered during cooking to maintain a safe, steady temperature, and refrigerate leftovers within two hours in a shallow container. Reheat leftovers thoroughly until steaming hot before serving.
