This little Flag Day slow cooker dish is the kind of thing I like to tuck together right after breakfast, then forget about until the cookout. It reminds me of the church picnics we used to have out behind the Methodist hall, where the potatoes would sit in a roaster all morning, soaking up buttery, savory juices until they were tender clear through. Here we lean on just four simple ingredients and let the peeled Yukon Golds cook whole, turning into big, tender spheres that sit in a bubbling, glossy broth. It’s very Midwestern at heart: practical, comforting, and made to be shared outdoors with people you love.
Serve these slow-cooked potatoes straight from the crock, spooning plenty of that buttery, oniony broth over each one. They’re perfect alongside grilled brats, burgers, or chicken, with a simple green salad or coleslaw and a platter of sliced tomatoes and cucumbers. A basket of crusty rolls or cornbread lets everyone mop up the extra juices. If you like, set out sour cream, shredded cheese, or a little chopped fresh parsley so folks can dress their own potatoes at the picnic table.
Slow Cooker Flag Day Yukon GoldsServings: 6
Ingredients
3 pounds Yukon Gold potatoes, peeled and left whole (small to medium size)
1 large onion, thinly sliced
1/2 cup (1 stick) unsalted butter, cut into pieces
2 cups low-sodium chicken broth
Directions
Peel the Yukon Gold potatoes and leave them whole. Rinse briefly under cool water and pat dry with a clean towel so they don’t go into the slow cooker dripping wet.
Thinly slice the onion from root to tip. Scatter half of the onion slices in an even layer across the bottom of a 5- to 6-quart slow cooker; this makes a soft bed to keep the potatoes from sticking and helps flavor the broth.
Arrange the peeled whole potatoes in the slow cooker on top of the first layer of onions. Nestle them in so they sit snugly together in a single layer if possible; a little stacking is fine as long as the lid will close well.
Scatter the remaining onion slices over and around the potatoes, letting some fall down into the gaps. Tuck the pieces of butter all over the top and along the sides so they’ll melt down evenly as the slow cooker heats.
Pour the chicken broth gently around the edges of the potatoes, not directly on top, so you don’t wash the onions off. The broth should come at least halfway up the sides of the potatoes; add a little more broth or water if your cooker is larger and the level is too low.
Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or until the potatoes are very tender all the way through when pierced with a thin knife or skewer. The liquid should be bubbling gently and look glossy from the melted butter.
Once tender, taste a spoonful of the broth and season lightly with salt and black pepper if desired, stirring gently so you don’t break up the potatoes too much. (Salt is optional and not counted among the four main ingredients, but most folks like a pinch.)
Turn the slow cooker to WARM and let the potatoes sit in the hot buttery broth until you’re ready to serve at your Flag Day cookout. Serve the potatoes whole, spooning plenty of the savory cooking liquid and softened onions over each portion.
Variations & Tips
For a bit more color and flavor, you can tuck a few sprigs of fresh thyme or a bay leaf down into the broth before cooking, then remove before serving. A small splash of white wine in place of 1/4 cup of the broth gives the potatoes a slightly fancier edge for company. If you prefer a vegetarian version, use vegetable broth instead of chicken broth; the butter will still give you that rich, glossy finish. To make the dish feel more like a complete side, you can stir in a handful of frozen peas during the last 30 minutes of cooking, just until they’re heated through, though this will change the simple four-ingredient idea a bit. Food safety tips: Always start with firm, unblemished potatoes and peel away any green-tinged skin or eyes, as green spots can be bitter. Keep the potatoes covered in the hot broth on the WARM setting if you’re holding them for serving, and avoid leaving the slow cooker open at room temperature for more than 2 hours to prevent bacterial growth. If you make this ahead, cool leftovers quickly, refrigerate within 2 hours, and reheat thoroughly until piping hot before serving again.
