Caramelized Coin Potatoes Slow Cooker. These easy 3-ingredient slow cooker caramelized coin potatoes steal the show at Sunday dinner without any fuss. Thick baby gold potato slices get soft inside with sweet, candy-like crispy edges from butter and brown sugar. It’s like old holiday glazed potatoes from the Midwest, but super simple for busy nights—no watching the stove. Even picky cooks, like a mom-in-law with her fave recipe, will love one bite.
Golden, buttery potato coins slow-cooked to tender perfection with sweet caramel edges. Just 3 ingredients, no hassle—ideal for weeknights or holidays. Pairs great with meats and greens for a cozy meal that wows everyone. (50 words)
Servings: 4
Ingredients
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2 pounds baby gold potatoes, washed and cut into thick 1/2-inch round slices
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6 tablespoons unsalted butter, chopped into small bits
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1/2 cup packed light brown sugar
Caramelized Coin Potatoes: Directions
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Get potatoes ready: Wash baby gold potatoes in cool water and dry them off. Keep skins on and cut into even 1/2-inch round slices (like coins) so they cook the same.
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Layer in cooker: Rub a little butter or spray inside a 4- to 6-quart slow cooker to stop sticking. Lay potato slices in a flat layer, overlapping a bit like roof tiles. Use 2 layers if needed, but keep them even.
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Add butter and sugar: Spread butter bits all over the potatoes. Sprinkle brown sugar on top evenly—break up lumps with fingers. It melts into a yummy syrup.
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Cook on low: Put the lid on and cook on LOW for 4-5 hours until super soft when poked with a fork. Don’t peek for the first 2-3 hours to keep heat in for best browning.
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Mix gently: You’ll see shiny butter-sugar sauce at the bottom. Use a big spoon to carefully flip and coat potatoes without smashing them.
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Extra crisp (optional): For crunchier edges, move slices to a baking sheet with parchment. Add some sauce and broil high up for 3-5 minutes—watch so it doesn’t burn.
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Serve hot: Scoop onto a warm plate or dish with extra sauce. Eat right away when centers are soft and edges are shiny and sweet.
Serve these hot from the cooker or a warm plate to keep their pretty shine. They go great with roast chicken, pork, meatloaf, or salmon. Add green veggies like steamed beans, fresh salad, or broccoli for balance. Perfect for holidays with ham or turkey too—leftovers heat up nice for breakfast with eggs and cheese.