These slow cooker 3-ingredient brown sugar glazed potatoes are the kind of dish that quietly steals the show at a brunch table. My aunt first brought a version of these to our family Easter brunch, and I’m not kidding—three different people asked if they could take the leftovers home.
The potatoes turn tender and creamy on the inside, with a shiny, caramelized brown sugar glaze on the outside that tastes like a cross between candied sweet potatoes and roasted baby potatoes. It’s the perfect low-effort, high-payoff side dish for holidays, potlucks, or any Sunday dinner when you want something special without hovering over the stove.
Serve these brown sugar glazed potatoes straight from the slow cooker (or transfer to a warm serving dish) alongside ham, roasted chicken, or pork tenderloin. They’re especially good with something savory and a little salty to balance the sweetness. Add a bright green vegetable like steamed green beans, roasted asparagus, or a simple salad to round things out.
If you’re serving brunch, they pair nicely with scrambled eggs, quiche, or a breakfast casserole. A sprinkle of flaky salt or chopped fresh parsley at the table can also help wake up the flavors right before serving.
Ingredients
3 pounds small baby potatoes (gold or yellow, rinsed and well dried)
1 cup packed light brown sugar
1/2 cup unsalted butter, melted
Directions
Prep the potatoes: Rinse the baby potatoes under cool water and pat them very dry with a clean kitchen towel. Leave the skins on and keep them whole if they’re bite-sized; if any are larger than a golf ball, cut those in half so everything cooks evenly.
Grease the slow cooker: Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter or nonstick spray to help prevent sticking and make cleanup easier.
Make the brown sugar glaze: In a medium bowl, whisk together the melted butter and brown sugar until you have a thick, glossy mixture. It should look like a loose caramel sauce. If there are a few sugar lumps, keep stirring until they break up.
Combine potatoes and glaze: Add the dried potatoes to the slow cooker. Pour the brown sugar–butter mixture over the potatoes, scraping the bowl so you get every bit. Use a spatula or large spoon to gently toss the potatoes in the slow cooker until they’re evenly coated in the glaze.
Slow cook: Cover the slow cooker with the lid. Cook on HIGH for 3 to 4 hours, or on LOW for 5 to 6 hours, until the potatoes are very tender when pierced with a fork. About halfway through the cooking time, gently stir the potatoes to re-coat them in the glaze and keep the sugar from settling on the bottom.
Thicken and caramelize the glaze: Once the potatoes are tender, remove the lid and carefully stir again to coat them in the thickened glaze. Prop the lid slightly ajar with a wooden spoon or folded towel and continue cooking on HIGH for 20 to 30 minutes. This helps some moisture escape so the glaze reduces and clings to the potatoes, forming that shiny, sticky coating with lightly caramelized edges.
Finish and serve: Turn the slow cooker to WARM. Gently stir the potatoes one last time right before serving to coat them in the syrupy glaze. Serve straight from the slow cooker or transfer to a warm serving bowl, spooning extra glaze over the top. If you’d like, finish with a tiny sprinkle of salt at the table to balance the sweetness.
