My Amish neighbor shared this with me after I helped her during harvest season.

Rinse the small golden potatoes under cool running water, scrubbing gently with a brush or cloth to remove any dirt. Leave the skins on and keep the potatoes whole. Pat dry with a clean towel so excess water doesn’t dilute the butter.

Lightly grease the bottom of a large slow cooker (5- to 7-quart) with a small swipe of the butter to prevent sticking. This also helps the first layer of potatoes pick up flavor right away.

Spread the whole potatoes in the slow cooker in an even layer. It’s fine if they pile up a bit, but try to keep them relatively even so they cook at the same rate.

Sprinkle the kosher salt evenly over the potatoes. You want some salt to reach the bottom of the crock and some to sit on top of the potatoes so each one is seasoned as it cooks.

Lay the sliced butter over the potatoes, distributing it as evenly as you can. Some pieces should fall down between the potatoes; others can sit right on top. As the slow cooker warms, the butter will melt and baste everything.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours. Avoid lifting the lid in the first couple of hours so you don’t lose heat and steam, which help the potatoes cook evenly.

Begin checking the potatoes toward the shorter end of the cooking time. They are done when a fork or thin knife slides in easily and the skins are just starting to split. The butter will be fully melted, pooling at the bottom and clinging to the potatoes with a glossy sheen.

Once tender, gently stir the potatoes from the bottom up with a wide spoon or rubber spatula, turning them so they’re all coated in the melted butter. Taste one and add a pinch or two more salt if needed, stirring again to distribute it.

Switch the slow cooker to WARM for serving, keeping the lid slightly askew if there is a lot of steam so the potatoes don’t overcook and fall apart. Just before bringing them to the table, you can scatter a pinch of dried or fresh herbs over the top if you like, but it’s optional and not part of the base three ingredients.

Serve the potatoes straight from the slow cooker, spooning some of the buttery juices over each portion. Any leftover butter in the crock can be saved and used to reheat the potatoes or to cook eggs, vegetables, or fried potatoes the next day.

Variations & Tips