These 4-ingredient slow cooker crispy potato rounds were born out of a Father’s Day brunch emergency. My sister-in-law tried to recreate them for my father-in-law, called me twice from her kitchen asking what she was missing, and it turned out to be two tiny details: the thickness of the russet medallions and the quick broil at the end.
The potatoes slow-cook until creamy in the center, then finish under high heat so the edges get golden and crisp. It’s an easy, hands-off recipe that feels special enough for a holiday brunch but simple enough for any weekend when you want real comfort food without hovering over a skillet.
Serve these crispy potato rounds straight from the oven on a warm platter with a sprinkle of extra salt and pepper. They’re perfect alongside scrambled or fried eggs, bacon or sausage, and a simple fruit salad for a balanced brunch plate. A dollop of sour cream or Greek yogurt and a sprinkle of chives or green onions make them feel a little more dressed up, or you can keep it casual with ketchup and hot sauce on the table.
They also pair well with a breakfast casserole or frittata if you’re feeding a crowd and want most of the work done ahead of time.
4-Ingredient Slow Cooker Crispy Potato Rounds
Servings: 4
Ingredients
2 1/2 pounds russet potatoes, scrubbed and sliced into 1/2-inch thick rounds (medallions)
3 tablespoons unsalted butter, melted, plus extra for greasing slow cooker
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Directions
Lightly grease the inside of your slow cooker with a little bit of butter to keep the potatoes from sticking and to help the edges brown.
Scrub the russet potatoes well and pat them dry. Leave the skins on for texture and flavor. Slice into thick 1/2-inch medallions; this thickness is important so they turn creamy inside without falling apart.
In a large bowl, drizzle the potato rounds with the melted butter. Sprinkle evenly with the kosher salt and black pepper. Toss gently with your hands or a spatula until every slice is lightly coated.
Layer the seasoned potato rounds in the slow cooker, overlapping them slightly like fallen dominoes. This overlapping helps them steam and soften while still getting some contact with the sides of the crock for color.
Cover and cook on HIGH for 3 to 3 1/2 hours, or on LOW for 5 to 6 hours, until the potatoes are very tender when pierced with a fork and some edges look lightly golden. Do not stir during cooking; just rotate the slow cooker insert once halfway through if your model has hot spots.
About 10 minutes before the potatoes are done, preheat your oven broiler to high and line a large rimmed baking sheet with parchment paper or lightly grease it with butter or oil.
Using a spatula, carefully transfer the cooked potato rounds from the slow cooker to the prepared baking sheet, keeping them in a single layer. Some slices may be very soft; handle gently so they don’t break apart.
Brush or spoon any remaining melted butter from the bottom of the slow cooker over the tops of the potato rounds on the baking sheet. If there is no extra butter left, you can melt an additional 1 tablespoon and drizzle it on now for extra crispiness.
Place the baking sheet under the broiler on the upper-middle rack and broil for 4 to 7 minutes, watching closely, until the edges are deep golden and crisp and the centers look creamy. Rotate the pan once during broiling if needed for even color.
Transfer the crispy potato rounds to a warm serving platter and sprinkle with a pinch of extra salt and pepper to taste. Serve immediately while the edges are still crisp and the centers are soft and creamy.
Variations & Tips
To dress these up for a bigger brunch, sprinkle the hot broiled rounds with finely chopped fresh herbs like chives, parsley, or rosemary right before serving. If you want a cheesy version, add a light layer of shredded sharp cheddar or Parmesan during the last 1 to 2 minutes of broiling, just until melted and bubbly. For a smoky twist, swap half of the black pepper for smoked paprika when tossing the potatoes with butter.
You can also add very thinly sliced onions in between the potato layers in the slow cooker for extra flavor, but keep in mind this technically adds another ingredient. If you need to make them dairy-free, use a neutral oil with a high smoke point (like avocado or canola oil) instead of butter, and brush a little extra on before broiling to help them crisp.
Food safety tips: Keep the sliced potatoes submerged in cold water if you prep them ahead, then drain and dry very well before adding butter so they don’t steam too much or turn gray. Always cook potatoes until tender all the way through; undercooked potatoes can be unpleasant and starchy. Use oven mitts and take care when transferring the hot slow cooker insert and baking sheet, and watch the broiler closely to prevent burning, since broilers vary in intensity and can go from golden to scorched quickly.