These slow cooker 3-ingredient onion butter potatoes are the kind of recipe that makes folks shake their heads and say, “Now that just isn’t fair—it’s too easy to taste this good.” It reminds me of the church potlucks back in our small Midwestern town, where someone would always show up with a crock of buttery potatoes that disappeared before the main dishes. This version leans on a simple pantry trick many farm wives have used for decades: dry onion soup mix. Combined with real butter and good red potatoes, it turns into a rich, glossy, caramelized coating that makes the potatoes taste like they cooked all afternoon in a cast-iron skillet, even though the slow cooker does all the work for you.
Serve these potatoes piled high on a white plate or in a simple serving bowl so their glossy, onion-speckled coating can really shine. They’re wonderful alongside meatloaf, pot roast, baked ham, or grilled chicken. Add a green vegetable—like steamed green beans, buttered peas, or a crisp salad—to round out the plate. They also make a cozy base for leftover shredded roast or sliced smoked sausage spooned over the top. If you have any left the next morning, fry them in a skillet until crisp and serve with eggs for a hearty farmhouse breakfast.
Slow Cooker Onion Butter Potatoes
Ingredients
3 pounds small red potatoes, scrubbed and quartered
1/2 cup (1 stick) unsalted butter, melted
2 (1-ounce) packets dry onion soup mix
1/2 cup (1 stick) unsalted butter, melted
2 (1-ounce) packets dry onion soup mix
Directions
Prepare the potatoes first. Rinse the red potatoes under cool water and scrub off any dirt. Pat them dry with a towel, then cut each potato into quarters so the pieces are all roughly the same size. This helps them cook evenly and get tender all the way through.
Lightly grease the inside of your slow cooker with a bit of butter or nonstick spray if you like, just to make cleanup easier. Place all of the quartered red potatoes into the slow cooker crock in an even layer.
In a small bowl or measuring cup, melt the butter in the microwave or on the stovetop until just liquid. Sprinkle the dry onion soup mix into the melted butter and stir well until the onion flakes and seasonings are evenly moistened and form a thick, fragrant mixture.
Pour the butter and onion soup mixture evenly over the potatoes in the slow cooker. Use a large spoon or your hands to toss the potatoes gently right in the crock, making sure every piece is coated with that buttery, dark onion mixture. The potatoes should look glossy with visible onion flakes clinging to the skins.
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