Caramelized Baby Gold Potatoes Slow Cooker

Caramelized Baby Gold Potatoes Slow Cooker. These easy slow cooker potatoes need just three simple things to make. Butter, salt, and baby gold potatoes cook together low and slow until they turn soft, golden, and a little sticky. Simple, cozy, and totally yummy!

I love making these buttery slow cooker potatoes on lazy weekends. You only need three things, and the slow cooker does all the hard work! The potatoes get soft inside and golden on the edges from cooking slowly in butter. It makes me think of the easy potato dishes my mom used to cook when I was little. But this one is great for busy days too — just put everything in the pot, walk away, and come back to shiny, herb-covered potatoes.

How to Serve

Bring the slow cooker right to the table on a wooden board for a warm, homey feel. These potatoes go great with:

Roast chicken or grilled steak
Pan-cooked salmon
A big green salad with roasted veggies for a light dinner
Scrambled eggs, bacon, or sausage for brunch

Right before you eat, try adding a little squeeze of lemon, a spoon of sour cream, or some extra fresh herbs on top to make them feel extra special!

Servings: 4

Ingredients

2 pounds baby gold potatoes, washed and cut in half
6 tablespoons unsalted butter, melted (add a little more if you like it extra buttery)
1¼ teaspoons kosher salt (add more or less to taste)
Optional: 2 tablespoons fresh chopped herbs like parsley, chives, or thyme for serving

Caramelized Baby Gold Potatoes: Directions

Wash and cut the potatoes — Rinse the baby gold potatoes well and dry them with a clean kitchen towel. Cut each one in half. Cutting them helps all the pieces cook evenly and gives more surface area to get those yummy golden edges.
Melt the butter — Put the butter in a small bowl and melt it in the microwave or on the stove. Stir the salt right into the warm butter until it mixes in well.
Coat the potatoes — Put all the potato halves into your slow cooker (a 4 to 6-quart oval one works best). Pour the salty butter all over them. Gently mix everything together with a spoon or your hands until every piece is shiny and coated.
Place them cut-side down — Spread the potatoes out in one flat layer. Try to turn as many of them cut-side down as you can so they touch the bottom and sides of the pot. This is what helps them turn golden and caramelized while they cook.
Cook on LOW — Put the lid on and cook on LOW for 4 to 5 hours, until you can easily poke a fork through them. If you’re home, give them a gentle stir once or twice and flip some pieces so more sides can touch the hot pot and turn golden in the butter.
Boost the heat at the end (optional) — In the last 30 to 45 minutes, switch to HIGH and prop the lid open just a little bit with a wooden spoon. This lets some steam out, which helps the potatoes get more color and makes the butter thicker and richer. Stir once or twice to let different sides brown up.
Taste and fix the seasoning — Once the potatoes are soft and you can see golden spots on many of them, taste one! Add a little more salt if needed and stir gently. If you want them even more buttery, melt 1 to 2 extra tablespoons of butter and drizzle it right on top.
Add herbs and serve — If you’re using fresh herbs, sprinkle them over the hot potatoes and toss gently so they stick to all that buttery goodness. Serve right from the slow cooker or scoop them into a bowl, and make sure to pour all the yummy butter from the bottom over the top before serving.