Step-by-Step Instructions
Prep the Potatoes: Peel your russet potatoes and slice them into uniform disks, roughly 1 inch ($2.5\text{ cm}$) thick. Submerge them in cold water for 10 minutes to remove excess starch, then pat them completely dry with a paper towel.Fruits & Vegetables
Whisk the Savory Bath: In a medium bowl, whisk together the melted butter, broth, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Layer and Coat: Grease the inside of your slow cooker liner. Arrange the potato disks in slightly overlapping layers. Pour the seasoned broth mixture evenly over the top, ensuring every disk gets a bit of love.
Slow Cook to Perfection: Cover and cook on High for 3 to 4 hours (or on Low for 6 hours) until the potatoes are completely fork-tender and have absorbed the majority of the liquid.
Caramelize (The Secret Step): Carefully transfer the tender disks to a baking sheet lined with parchment paper. Spoon the remaining concentrated slow cooker glaze over the top. Broil in your oven on high for 3 to 5 minutes until the edges are beautifully browned, bubbly, and caramelized.Garlic
Chef’s Pro Tips
Uniform Slicing: Try to keep the potato disks the exact same thickness. This ensures they cook at the exact same rate in the crockpot without some turning to mush while others stay firm.
Why Russets?: Russet potatoes are highly starchy, which means they act like a sponge for the savory butter broth. If you swap them for Yukon Golds, they will hold their shape slightly better but won’t soak up the gravy quite as intensely.
Flavor Twists
The Herbaceous Route: Toss fresh rosemary sprigs and thyme leaves into the slow cooker during the simmer to infuse an earthy, rustic aroma.Slow Cookers
The Cheesy Finish: During the final 2 minutes of browning or broiling, scatter a generous handful of freshly grated Parmesan or Gruyère cheese over the disks until melted and golden.
The Loaded Disk: Top the finished, caramelized potatoes with a dollop of sour cream, crispy bacon bits, and chopped chives right before serving.
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