When the market bins are full of small Yukon Gem baby potatoes, this simple slow cooker supper side is one of the easiest ways to turn them into something deeply comforting. With just potatoes, butter, and seasoning, the slow cooker does the gentle cooking that makes the centers creamy, while a quick finish helps create those browned, crisp edges that make the platter disappear fast. It is an especially practical late-summer recipe because it keeps the oven mostly free and lets a humble ingredient taste rich and special.
Serve these buttery baby potatoes alongside grilled chicken, pork chops, sausages, or a simple tomato-and-cucumber salad for a balanced warm-weather meal. They also pair nicely with roasted corn, green beans, or a dollop of sour cream and fresh herbs if you want to lean into a steakhouse-style presentation. For casual suppers, I like to set them out family-style with burgers or sandwiches since they hold their heat well and fit almost any menu.
3-Ingredient Slow Cooker Late August Supper Crispy Butter Baby Potatoes using Whole Yukon Gem Baby Potatoes
Servings: 4 to 6
Ingredients
1 1/2 pounds whole Yukon Gem baby potatoes, scrubbed and dried
6 tablespoons unsalted butter, melted
1 1/2 teaspoons seasoned salt
Directions
1. Scrub the Yukon Gem baby potatoes well, then dry them thoroughly so the butter will cling evenly and the skins can brown properly later.
2. Add the potatoes to the slow cooker, pour in the melted butter, and sprinkle over the seasoned salt. Toss until the potatoes are evenly coated.
3. Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours, shaking the cooker gently once or twice during cooking if your insert allows, until the potatoes are fork-tender.
4. Once tender, transfer the potatoes to a hot baking sheet or skillet and broil or pan-sear for a few minutes, turning as needed, until the skins blister and the edges become crisp and golden.
5. Move the potatoes to a serving platter, spoon over any buttery drippings, and serve hot.
Variations & Tips
Herb Finish: If you have fresh parsley, chives, or dill on hand, scatter a little over the hot potatoes just before serving. It is not necessary for the recipe to work, but it adds color and a fresh note that balances the richness of the butter.
Extra Crisp Edges: Do not skip drying the potatoes well at the start, and give them enough space when you broil or sear them at the end. Crowding traps steam, while a single layer encourages the skins to blister and brown.
Garlic Butter Version: Stir a small spoonful of garlic powder into the melted butter before coating the potatoes if you want a more savory profile. This is an easy pantry variation that pairs especially well with grilled meats.
Slow Cooker Size Tip: Use a slow cooker large enough to hold the potatoes in a relatively even layer. If they are piled too deeply, they will still cook through, but you may need a little extra time for uniform tenderness.
Make-Ahead Tip: You can cook the potatoes in the slow cooker ahead of time, then refrigerate and crisp them just before dinner. This is useful for cookouts or busy weeknights when you want the buttery flavor developed in advance without last-minute fuss.