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Slow Cooker Amish Peasant Potatoes


 

Step-by-Step Instructions

1
Prep the Potatoes
5 mins

Wash your potatoes thoroughly. Keep the skins on—peasant-style dishes celebrate the rustic texture and added nutrients of potato skins! Cube them evenly into 1-inch pieces so they cook at an identical rate.

2
Toss and Season
5 mins

Place the cubed potatoes and sliced onions directly into the bottom of a 5 to 6-quart slow cooker. Scatter the minced garlic over the top. Sprinkle the paprika, dried thyme, dried rosemary, salt, and black pepper evenly over the mixture, giving it a good toss to coat the vegetables.

3
Add Liquids and Fat
2 mins

Pour the chicken broth around the edges of the pot (this provides the perfect pocket of steam to cook the potatoes without washing away your spices). Distribute the slices of butter evenly across the top layer of potatoes.

4
Slow Cook to Tender
3-4 hours

Cover the slow cooker with its lid. Cook on High for 3 to 4 hours (or on Low for 6 to 7 hours). Around the 2-hour mark, give the pot a gentle stir to redistribute the melted butter and herbs. The dish is complete when the potatoes are completely fork-tender and yield effortlessly.

Pro-Tips for Kitchen Success

  • Choose Waxy Potatoes: Yukon Gold or red-skinned potatoes are perfect for slow cooking. They contain less starch and more moisture than Russets, meaning they will hold their cubed shape beautifully rather than collapsing into mashed potatoes.

  • The Golden Edge Trick: If you love a slightly crispy texture on your potatoes, line your slow cooker with parchment paper before inserting the ingredients. The potatoes pressed tightly against the sides will pick up a gorgeous, deep-golden caramelization.

  • Elevate with Herbs: While dried herbs work perfectly for a pantry-friendly meal, tossing a few sprigs of fresh parsley or chopped chives over the potatoes right before serving adds a beautiful pop of color and brightness.

Serving Suggestion: These rustic potatoes make an incredible companion to a roasted chicken, smoked sausage, or thick pork chops. Leftovers also make a flawless breakfast scramble when fried up in a skillet the next morning!

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