I brought this to the neighborhood cookout and three people asked what my secret was. Buttery, garlicky perfection.

Every summer, right around Memorial Day, I like to make something that feels like the official start of cookout season. These slow cooker crispy smashed potatoes are just that—simple, cozy, and a little bit show-offy without trying too hard. They start with whole creamer potatoes, which get slow-cooked until they’re tender all the way through, then smashed and finished under high heat until the edges go golden and crackly.

They’re buttery and garlicky in that way that makes people lean over the picnic table and whisper, “What’s your secret?” The truth is, it’s just four ingredients and time—very much the way my mother and grandmother cooked on our old Midwestern farm, letting the heat do the work while everyone else enjoyed the long light of a summer evening.

Serve these warm on a big wooden board or platter, right alongside grilled burgers, brats, or chicken. They’re wonderful with a simple green salad, corn on the cob, or sliced garden tomatoes with a little salt. If you like, set out small bowls of sour cream, ranch dressing, or extra melted butter for dipping. They’re just as good at room temperature, so they hold up nicely on a picnic table while everyone goes back for seconds.

Slow Cooker Crispy Smashed Creamer Potatoes

Servings: 6

Ingredients

2 pounds whole yellow or red creamer potatoes, rinsed and dried
6 tablespoons unsalted butter, melted (divided use)
1 1/2 teaspoons garlic powder
1 1/2 teaspoons kosher salt (plus more to taste)

Directions

Lightly grease the inside of your slow cooker crock with a little of the melted butter or a bit of cooking spray so the potatoes don’t stick.

Place the whole creamer potatoes into the slow cooker in an even layer as much as possible. If you need to stack a few, that’s fine; just keep the larger ones on the bottom.

In a small bowl, stir together 4 tablespoons of the melted butter, the garlic powder, and the kosher salt until well combined.

Pour the butter-garlic mixture evenly over the potatoes, tossing gently with a spoon or your hands so they’re coated all over.

Cover the slow cooker with the lid and 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. They should be soft enough that they’ll flatten easily when pressed.

About 15 minutes before the potatoes are done in the slow cooker, preheat your oven to 450°F (230°C). Line a large rimmed baking sheet with parchment paper for easier cleanup, or lightly oil it.

Using a slotted spoon, carefully transfer the hot potatoes from the slow cooker to the prepared baking sheet, spacing them a couple of inches apart so they have room to spread and crisp.

Use the bottom of a sturdy glass, a measuring cup, or a small plate to gently press down on each potato until it cracks and flattens to about 1/2 inch thick. Don’t worry if the skins split and some bits squish out—that’s what gets extra crispy.

Drizzle the remaining 2 tablespoons melted butter over the smashed potatoes, letting it run into the cracks and edges. If you like them a bit saltier, sprinkle on a pinch or two more kosher salt at this stage.

Place the baking sheet on the middle rack of the preheated oven and roast for 18 to 25 minutes, or until the tops and edges of the potatoes are deep golden brown and crisp, and you can see a bit of steam escaping when you open the oven door.

Carefully remove the baking sheet from the oven and let the potatoes sit for 3 to 5 minutes to firm up slightly. Transfer to a rustic wooden board or serving platter. Spoon any buttery juices from the pan over the top before serving.

Serve warm, passing extra salt at the table. These are best enjoyed soon after roasting, when the edges are still shatter-crisp and the centers are creamy and steaming.


Variations & Tips

For a touch of color, you can use a mix of red- and yellow-skinned creamer potatoes, but keep the total amount at about 2 pounds so they cook evenly. If you’d like a hint of herb flavor without adding more ingredients to the slow cooker, sprinkle a little dried parsley or chives over the potatoes right after they come out of the oven (this won’t change the core four-ingredient recipe). If you prefer a slightly deeper garlic flavor, you can increase the garlic powder to 2 teaspoons, but avoid adding fresh minced garlic to the slow cooker for long cooking times, as it can burn and turn bitter.

To make ahead, you can slow-cook the potatoes earlier in the day, keep them on the “warm” setting for up to 2 hours, then smash and roast right before serving. For crisper potatoes, spread them out so they aren’t touching too much on the baking sheet and roast on convection if your oven has that setting, checking a few minutes early.

Food safety tips: Always start with clean, firm potatoes and rinse off any dirt before cooking. Don’t leave cooked potatoes sitting out at room temperature for more than 2 hours (or 1 hour if it’s very hot outside at a cookout); refrigerate leftovers in a shallow container and reheat thoroughly in a hot oven until steaming before serving again. When using a slow cooker, keep the lid on during cooking and avoid repeatedly lifting it, which can lower the temperature and extend cooking time into an unsafe range.