How to Make It: Step-by-Step
This recipe requires virtually zero prep work. Because we are using baby potatoes, there is absolutely no peeling required, and keeping them whole ensures they hold their shape perfectly during the slow cooking process.
Wash and thoroughly dry 2 pounds of baby potatoes (either baby Yukon Gold, red, or a colorful fingerling mix). If any of the potatoes are on the larger side, cut them in half so all the pieces are uniform in size. Place them directly into the bottom of your slow cooker.
In a small microwave-safe bowl, melt 4 tablespoons of unsalted butter. Whisk in 2 tablespoons of olive oil, 3 minced garlic cloves, 1 teaspoon of dried rosemary, 1 teaspoon of dried thyme, 1/2 teaspoon of onion powder, and a generous pinch of salt and cracked black pepper.
Pour the seasoned butter mixture directly over the potatoes in the slow cooker. Use a large spoon or spatula to toss the potatoes vigorously, ensuring every single one is completely and evenly coated in the herb mixture.
4- Slow Cook to Velvety Perfection
Cover and cook on LOW for 3 to 4 hours (or on HIGH for 1.5 to 2 hours). They are ready when a fork slides into the center of the largest potato with absolutely no resistance. Give them one final toss right before serving to re-coat them in the glorious glaze that pools at the bottom.
The Perfect Finish: Just before serving, top the hot potatoes with a generous handful of finely chopped fresh parsley or chives and a sprinkle of flaky sea salt. The burst of fresh green herbs cuts through the rich, buttery glaze beautifully!
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