When you need a dish that travels well, feeds a crowd, and disappears faster than you expected, these 3-Ingredient Slow Cooker Early August Block Party Crispy Herb Baby Potatoes are the kind of recipe worth keeping close. Baby potatoes have long been a staple across Midwestern tables because they are hearty, affordable, and mighty easy to dress up with just a little butter and herbs. This version keeps things simple, letting the potatoes turn tender in the slow cooker before finishing up crisp and glossy, just the sort of dependable party food that makes folks lean over the platter and ask what in the world made them taste so good.
These potatoes fit right in beside grilled burgers, bratwurst, barbecue chicken, baked beans, corn on the cob, or a big tomato and cucumber salad. For a block party spread, I like to serve them warm on a white platter with a little extra butter brushed over the top and a sprinkle of herbs just before setting them out, along with cold lemonade, iced tea, or a simple light beer for the grown-ups.
3-Ingredient Slow Cooker Early August Block Party Crispy Herb Baby Potatoes
Servings: 8
Ingredients
3 pounds Whole Castile baby potatoes
6 tablespoons butter, melted
2 tablespoons dried herb seasoning or finely chopped fresh mixed herbs
Directions
1. Wash and dry the Whole Castile baby potatoes well, then place them in the slow cooker. Pour over 4 tablespoons of the melted butter and sprinkle in 1 tablespoon of the herbs. Toss until the potatoes are evenly coated.
2. Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours, until the potatoes are fork-tender but still holding their shape.
3. Transfer the potatoes to a rimmed baking sheet or oven-safe skillet. Gently press each potato just enough to crack the skin slightly, then drizzle with the remaining 2 tablespoons butter and sprinkle with the remaining 1 tablespoon herbs.
4. Broil for 5 to 8 minutes, watching carefully, until the skins are crisp, golden, and a little crackly around the edges.
5. Move the potatoes to a serving platter and serve warm, spooning any buttery herbs from the pan over the top.
Variations & Tips
Use fresh herbs: If your garden is running over in August, use chopped parsley, dill, chives, or rosemary in place of dried herbs. Fresh herbs give the potatoes a brighter, greener flavor, especially when sprinkled on just before serving.
Add a little salt and pepper: Even with only three main ingredients, a pinch of salt and black pepper at the end can wake everything right up. Taste one before serving and adjust if needed, especially if your butter is unsalted.
Keep them crisp for parties: If you are taking these to a gathering, do the slow cooker part first and wait to broil until just before leaving or just after arriving, if you have access to an oven. That final blast of heat is what gives them their crackly outside.
Make them extra buttery: For a richer finish, melt an extra spoonful of butter and brush it over the hot potatoes once they are on the platter. It gives them that shiny, tempting look that makes people come back for seconds.
Try a garlic herb version: Stir a little garlic powder into the butter before coating the potatoes if you want a deeper savory note. It is a fine variation for serving with steak, grilled chicken, or pork chops.