Buttery and tender with edges that get all caramelized. My husband asks for these every single weekend now.

Variations & Tips
To keep this true to the 3-ingredient concept, the base recipe sticks to baby gold potatoes, butter, and salt, but you can still play a little within that framework.
For a slightly richer flavor, use salted butter and reduce the added kosher salt, or brown the butter on the stove first before pouring it over the potatoes for a deeper, nutty caramel note (just watch it closely so it doesn’t burn). If you want a hint of sweetness without adding sugar, toss in a few thin slices of sweet onion at the bottom of the slow cooker before adding the potatoes; they’ll soften and mingle with the butter, giving a natural sweetness that helps with caramelization.
Finished caramelized potatoes with herbs in a serving dish
Finished caramelized potatoes with herbs in a serving dish
Fresh herbs are optional but highly recommended—parsley, chives, thyme, or rosemary all work well sprinkled on at the end. For a spring brunch twist, finish with a squeeze of lemon and a spoonful of sour cream or Greek yogurt on the side. If you prefer crispier edges, you can spread the cooked potatoes on a sheet pan and broil them for 3 to 5 minutes, watching closely, just before serving.
Food safety tips: Always scrub the potatoes well under running water to remove dirt before cooking. Don’t leave cooked potatoes sitting at room temperature for more than 2 hours; cool leftovers quickly and store them in an airtight container in the refrigerator for up to 3 to 4 days. Reheat thoroughly until steaming hot before eating. Use a slow cooker in good condition, keep the lid on while cooking to maintain a safe temperature, and avoid adding frozen ingredients, which can keep the temperature in the “danger zone” for too long.