These slow cooker 3-ingredient hasselback potatoes are the kind of lazy little miracle that makes you shake your head and smile. My neighbor showed me this trick one fall afternoon when we both had more chores than energy. Instead of fussing with the oven, the potatoes go into the slow cooker and quietly turn into golden, accordion-sliced beauties—crispy-edged, buttery, and deeply caramelized in all those little ridges. It feels like cheating, but in the best, most Midwestern way: simple ingredients, almost no effort, and a comforting, company-worthy side dish that tastes like you worked a lot harder than you did.
Serve these hasselback potatoes hot, right off the slow cooker, with a spoonful of the buttery juices from the bottom drizzled over the top. They’re perfect alongside roast chicken, meatloaf, pork chops, or a simple pan-fried steak. Add a green vegetable—like steamed green beans, roasted Brussels sprouts, or a crisp salad—to balance the richness. For a cozy supper, pair them with a bowl of chili or beef stew and let everyone scoop a potato onto their plate to soak up the extra sauce.
Slow Cooker 3-Ingredient Hasselback PotatoesServings: 4
Ingredients
8 small to medium Yukon Gold potatoes, scrubbed (about 2 to 2 1/2 pounds total)
6 tablespoons salted butter, melted (plus more for greasing the slow cooker, if needed)
1 teaspoon kosher salt (or 3/4 teaspoon table salt), plus more to taste
Directions
Prepare the slow cooker: Lightly grease the bottom and lower sides of a 4- to 6-quart slow cooker with a little of the melted butter or a small dab of regular butter. This helps keep the potatoes from sticking and encourages browning where they touch the crock.
Slice the potatoes hasselback-style: Place one potato on a cutting board between two wooden spoon handles or chopsticks. This keeps you from slicing all the way through. Using a sharp knife, cut thin slices across the potato, about 1/8 inch apart, stopping when the knife hits the spoons so the potato stays intact at the bottom. Repeat with all the potatoes.
Fan the slices gently: With clean hands, very gently press on the ends of each potato to fan the slices open a bit. Don’t worry if they don’t open much; they’ll spread more as they cook and soften in the slow cooker.
Season the potatoes: Arrange the sliced potatoes in the slow cooker, cut sides up, packing them snugly in a single layer if possible. Sprinkle the salt evenly over the tops of the potatoes, making sure to get some into the cracks and crevices.
Add the melted butter: Slowly drizzle the melted butter over the tops of the potatoes, aiming into the slices so it runs down between each cut. If any butter pools in the bottom of the slow cooker, that’s perfect—it will help the bottoms brown and crisp.
Cook on high until tender and browned: Cover the slow cooker with the lid and cook on HIGH for 3 1/2 to 4 1/2 hours, or until the potatoes are very tender in the center when pierced with a knife and the edges and ridges are deeply golden and crisped. Try not to lift the lid often, as that releases heat and slows down browning.
Optional final crisping (if needed): If your slow cooker runs cooler and the tops aren’t as browned as you’d like, carefully tilt the slow cooker insert slightly and spoon some of the buttery juices from the bottom over the potatoes. Cover and cook on HIGH for another 20 to 30 minutes. The extra butter basting helps deepen the color and crisp the ridges.
Taste and finish: Once the potatoes are tender and nicely caramelized, turn off the slow cooker. Taste a little piece and add a pinch more salt if needed, sprinkling it lightly over the tops. Let the potatoes rest, uncovered, for 5 to 10 minutes so the butter thickens slightly in the slices.
Serve: Use a wide spatula or tongs to lift the hasselback potatoes onto a serving plate, keeping them intact. Spoon any buttery juices from the bottom of the slow cooker over the potatoes so the slices glisten and the flavor is extra rich. Serve hot.
Variations & Tips
Potato choices: Yukon Golds give you a buttery flavor and creamy interior that crisps beautifully on the edges, but you can use small Russet potatoes for even crisper outsides (they may cook a bit faster, so start checking around 3 hours). Red potatoes will work too, though they tend to be a little waxier and may not fan out quite as dramatically.
Flavor twists (still simple): If you’d like to stretch beyond the bare-bones 3 ingredients, you can sprinkle the salted potatoes lightly with black pepper, garlic powder, or smoked paprika before adding the butter. A small handful of grated Parmesan or shredded cheddar over the tops during the last 20 minutes of cooking will melt into the ridges and brown slightly. For a fresh finish, add a spoonful of chopped fresh parsley or chives right before serving.
Make-ahead tip: You can slice the potatoes hasselback-style a few hours ahead and keep them in a bowl of cold water in the refrigerator to prevent browning. When ready to cook, drain well and pat dry thoroughly with clean towels before adding salt and butter; excess water will prevent the edges from crisping.
Crispness tips: For the crispiest edges, avoid overcrowding; try to keep the potatoes in a single layer with their cut sides facing up. Use the HIGH setting rather than LOW so the edges brown and the butter caramelizes. Every slow cooker heats a little differently, so the first time you make these, start checking at 3 1/2 hours and note the timing that gives you the best color and texture.
Food safety and handling: Always scrub the potatoes well under running water to remove any dirt, and trim away any green spots or large sprouts before cooking. Use a clean cutting board and knife, and wash your hands before and after handling the potatoes and butter. Keep the slow cooker covered while cooking so the temperature stays safely in the hot zone. If you have leftovers, cool them within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat thoroughly until steaming hot before serving again.
