Dijon Baby Potatoes Slow Cooker 4-Ingredient

Dijon Baby Potatoes Slow Cooker 4-Ingredient. These yummy slow cooker Dijon baby potatoes with just 4 things are what my mother-in-law now wants me to bring to every family meal. They’re sour-sweet, full of butter taste, and a bit sticky in a super good way, with a shiny mustard cover on every piece. I first made them on busy school nights for easy cooking that feels fancy. Now I know they’re great for parties and special days too. Just dump it all in the slow cooker. When dinner time comes, you get soft, yellow baby potatoes that seem like you worked hard on them.

These spuds go great with baked chicken, pork, or hot dogs from the grill. But they taste awesome with just a green salad for a light supper too. I love to pour extra sauce over them before eating and add cut-up green parsley if I have some. They pack easy, so take them in the cooker or move to a flat white plate to show the shiny mustard top. If any are left, warm them with eggs for fast breakfast or next to meat for lunch.

Tender baby potatoes shine in a sticky, buttery Dijon glaze made with honey. Just 4 easy items go in the slow cooker for hands-free magic. Tangy mustard hugs each bite, perfect for family dinners, potlucks, or weeknights. Glossy yellow spuds pair with chicken, pork, or salad—fancy taste, zero fuss!

Ingredients

• 2 pounds tiny yellow baby potatoes, washed and dried good

• 1/3 cup Dijon mustard (pick the chunky kind with seeds if you can)

• 1/4 cup butter without salt, melted

• 2 tablespoons honey

Dijon Baby Potatoes: Directions

1. Rub a little butter or spray inside the slow cooker to stop sticking and make cleaning simple.

2. Wash the baby potatoes in cold water and pat them super dry with a clean towel. Keep them whole so insides stay soft and creamy while outsides get saucy.

3. In a bowl, mix the Dijon mustard, melted butter, and honey with a whisk till it’s smooth, thick, and shiny like gold sauce you can pour.

4. Put the dry potatoes in the slow cooker. Pour the sauce all over. Stir gently with a spoon so every potato gets covered nice.

5. Put the lid on. Cook on low for 4 to 5 hours or on high for 2 to 3 hours. Check with a fork—they should be soft but not too mushy. Don’t peek too much or it takes longer.

6. When done, stir softly to grab sauce from the bottom. It gets thick and sticks to make a pretty shine.

7. Try one. If you want, add a tiny bit more honey or mustard, stir, for sweeter or more zing. (Keeps it 4 main things.)

8. Move hot potatoes to a white plate or bowl. Spoon extra sauce on top. Eat right away while soft inside and sticky outside.