This 3-Ingredient Slow Cooker Amish Peasant Potatoes recipe is a magnificent, comforting, and incredibly low-effort side dish masterpiece. By slow-simmering thick potato wedges in a pool of savory chicken broth and rich salted butter, the potatoes absorb massive amounts of moisture and flavor, turning impossibly velvety and melt-in-your-mouth tender. It delivers pure, old-fashioned farmhouse comfort with virtually zero active prep time.
Ingredients:
| Ingredient |
Quantity |
| Russet or Yukon Gold potatoes (scrubbed and cut into thick wedges) |
2 1/2 / pounds |
| Low-sodium chicken broth |
3 / cups |
| Salted butter (cut into small pieces) |
4 / tablespoons |
Step-by-Step Directions:
Step 1: Prepare the Crock: Lightly grease the inside liner of a 4- to 6-quart slow cooker with a small pat of butter or a quick spray of nonstick cooking oil. This simple step guarantees the starch-rich potatoes won’t stick to the ceramic sides during the long simmer.
Step 2: Slice the Potatoes: Thoroughly scrub your 2 1/2 pounds of russet or Yukon Gold potatoes under cold water and pat them completely dry. Cut each potato lengthwise into thick, sturdy wedges (aiming for roughly 6 to 8 wedges per potato). Leaving them thick ensures they maintain their wedge shape without disintegrating into mush.
Step 3: Arrange in the Crock: Place the raw potato wedges in the bottom of your greased slow cooker. Arrange them in a single, slightly shingled or overlapping layer to promote completely even cooking throughout the pot.
Step 4: Add the Broth and Butter: Pour the 3 cups of low-sodium chicken broth directly over the potato wedges. The liquid should partially submerge the potatoes, leaving the top edges of the wedges peeking out above the amber broth. Dot the top layer evenly with the 4 tablespoons of butter pieces so it melts down between the gaps.
Step 5: Slow Cook Until Tender: Secure the lid tightly on the slow cooker. Cook on LOW for 4 / to 5 / hours, or switch to HIGH for 2 / to 3 / hours. You will know they are complete when the potatoes feel incredibly soft and tender when pierced with a fork but still hold their distinct wedge shape.
Step 6: Plate and Serve: Using a slotted spoon, gently lift the delicate potato wedges out of the cooker and into serving bowls. Ladle a generous amount of the rich, golden, buttery broth right over the top of each portion. Serve warm, letting everyone add a pinch of salt and freshly cracked black pepper at the table to taste.
Post Views: 7
