3-Ingredient Slow Cooker Amish Peasant Potatoes – All Recipes Healthy Food

3-Ingredient Slow Cooker Amish Peasant Potatoes

 

Step-by-Step Instructions

1
Prep the Ingredients
5 mins

Thoroughly wash your potatoes. Do not peel them—the skins add a beautiful rustic texture and lock in the shape of the potato during the long cook. Cube them evenly into 1-inch pieces. Slice your large yellow onion into thin half-moons.

2
Toss and Season
2 mins

Place the cubed potatoes and sliced onions directly into the bottom of a 5 to 6-quart slow cooker. Season them generously with a heavy pinch of salt and freshly cracked black pepper. Toss the mixture together so the onions are well distributed among the potatoes.

3
Layer the Butter
2 mins

Distribute the slices of butter evenly across the very top layer of the potatoes and onions. Do not add any water or broth—the onions and butter will create their own rich, savory cooking liquid as they heat up.

4
Slow Cook to Velvety 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 halfway mark, give the pot a gentle stir to redistribute the pool of melted butter and caramelized onions. The dish is ready when the potatoes are completely fork-tender.

 

Pro-Tips for Rustic Success

  • Stick to Waxy Potatoes: Yukon Gold or red-skinned potatoes are essential for this recipe. They have a lower starch content than Russet potatoes, meaning they will hold their cubed shape and absorb the butter beautifully rather than dissolving into a mash.

  • Let the Edges Brown: If you love those deeply flavorful, caramelized edges, avoid stirring the pot too frequently. Leaving the potatoes undisturbed against the hot earthenware walls of the slow cooker allows the butter and onion sugars to create a gorgeous, golden-brown crust.

  • The Leftover Transformation: If you have leftovers, they make a world-class breakfast scramble. Simply dump them into a hot skillet with a little extra butter the next morning and fry them until crispy, then top with a couple of fried eggs.

Serving Suggestion: Serve these buttery, onion-infused potatoes hot right out of the crockpot alongside roasted chicken, smoked sausage, or pot

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Carolina