Tender Baby Red Potatoes Slow Cooker

Tender Baby Red Potatoes Slow Cooker. My daughter made these for me last Mother’s Day and now it’s our tradition. Buttery and impossibly tender.

Every May, lilacs bloom by the fence, and my daughter arrives with baby red potatoes and her slow cooker. She first made these soft, buttery potatoes for me on Mother’s Day while learning to cook. They’ve been fork-tender ever since—we make them yearly. This easy 4-ingredient recipe is like Grandma’s Sunday supper: whole tiny reds, lots of butter, a bit of sweet, and herbs, all glossy and ready in the cooker.

Serve them with roast beef, ham, meatloaf, grilled chicken, or pork. Scoop glaze over top for shine. Add salad or green beans to cut the richness, plus warm rolls to mop it up. Great for holidays with other dishes on a big table.

Tender Baby Red Potatoes Slow Cooker. These easy baby red potatoes cook slow in butter, honey sweetness, and herbs until super soft and shiny. Just 4 main things mix in a cooker for cozy family meals. Perfect with roast meat, chicken, or ham. Spoon on the yummy glaze—they melt in your mouth like a hug from Grandma!)

Servings: 6

Ingredients

• 2 1/2 pounds whole baby red potatoes, washed and scrubbed clean

• 1/2 cup (1 stick) unsalted butter, cut into chunks

• 3 tablespoons honey (or packed light brown sugar)

• 1 1/2 teaspoons dried parsley (or 2 tablespoons chopped fresh parsley)

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

Tender Baby Red Potatoes: Directions

1. Wash baby reds under cool water. Scrub gently with a brush or cloth to clean dirt. Keep skins on and whole. Dry with a towel.

2. Rub a bit of butter inside a 4- to 6-quart slow cooker so nothing sticks.

3. Put whole potatoes in cooker in a flat layer. They can stack a little, but keep even for good cooking.

4. Melt butter in a small pan or microwave bowl until just liquid—not hot. Mix in honey (or brown sugar), parsley, salt, and pepper until smooth.

5. Pour warm mix over potatoes. Scrape it all in with a spoon. Toss gently to coat without breaking skins.

6. Put on lid. Cook on LOW 4-5 hours or HIGH 2-3 hours, until fork slides in easy. Don’t peek much—it slows cooking.

7. Stir gently to recoat in glaze. Taste and add salt or pepper if you want.

8. Scoop shiny potatoes to a warm platter. Drizzle glaze from cooker bottom on top. Add extra parsley if you like. Serve hot.