Slow Cooker Glazed Herb Baby Potatoes
Slow Cooker Glazed Herb Baby Potatoes are tender, glossy, and coated in a buttery honey-herb glaze. This easy slow cooker side stays warm for serving and pairs beautifully with grilled foods and casual dinners.
Ingredients
- 3 pounds red creamer potatoes washed and halved; quarter any unusually large ones
- 1/2 cup unsalted butter melted
- 1/4 cup honey or packed light brown sugar
- 2 tablespoons dried Italian herb blend or a mixture of dried parsley and thyme
- 1 teaspoon kosher salt optional and to taste
- 1/2 teaspoon black pepper optional and to taste
Instructions
- Rinse the red creamer potatoes under cool water and pat them dry. Halve them into bite-sized pieces, and quarter any unusually large potatoes so everything cooks evenly; leave the skins on.
- In a small bowl or large measuring cup, whisk together the melted butter, honey or light brown sugar, dried herbs, kosher salt, and black pepper until glossy and evenly combined.
- Lightly coat the inside of a 4- to 6-quart slow cooker with a little butter or nonstick spray.
- Add the potatoes to the slow cooker, pour the herb-butter glaze over them, and scrape all the glaze from the bowl.
- Gently stir until every piece is coated, then arrange the potatoes so as many flat cut sides as possible are against the bottom or sides of the slow cooker.
- Cover and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 5 to 6 hours, until the potatoes are fork-tender but not falling apart. Give them one gentle stir about halfway through cooking.
- When the potatoes are tender, remove the lid and stir carefully. Let them sit on WARM, or on LOW with the lid slightly vented, for another 10 to 15 minutes so the glaze thickens and clings to the potatoes.
- Taste one potato and add more salt or pepper if needed. For a thicker glaze, cool a little cooking liquid, stir in another teaspoon or two of honey, and drizzle it back over the potatoes.
- Transfer the potatoes to a serving platter or shallow bowl, spoon some of the buttery herb glaze over the top, and serve warm.
Notes
Store leftovers in a sealed container in the refrigerator for 3 to 4 days. Reheat to 165°F in the microwave, in a covered baking dish with a spoonful of water or extra butter, or in the slow cooker on LOW. Do not leave the potatoes at room temperature for more than 2 hours, or more than 1 hour in very hot conditions. Potatoes and glaze can be prepared a day ahead and refrigerated separately until cooking time.
Nutrition
Calories: 300kcal
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