Prep the potatoes: Rinse the red creamer potatoes under cool water and pat them dry with a clean kitchen towel. Halve each potato so you have bite-sized pieces with flat sides that will soak up the glaze. If any potatoes are very large, cut them into quarters so they cook evenly.
Make the simple glaze: In a small bowl or large measuring cup, whisk together the melted butter, honey (or light brown sugar), dried Italian herb blend, salt, and black pepper until the mixture is smooth and the herbs are evenly distributed. It should look glossy and pourable.
Herb butter glaze being whisked in a glass measuring cup
Load the slow cooker: Lightly coat the inside of a 4- to 6-quart slow cooker with a thin layer of butter or nonstick spray to help with cleanup. Add the halved red creamer potatoes to the slow cooker. Pour the herb butter glaze evenly over the potatoes, making sure to scrape out every bit of the herbs and sweetness with a spatula.
Toss to coat: Use a large spoon to gently stir the potatoes in the slow cooker until every piece is coated in the glaze. Arrange them so most of the flat, cut sides are touching the bottom or sides of the slow cooker—this helps them get that caramelized look once they’re done.
Potatoes coated in glaze inside a slow cooker before cooking
Slow cook until tender: Cover the slow cooker with the lid and cook on HIGH for 2 1/2 to 3 hours or on LOW for 5 to 6 hours, until the potatoes are fork-tender but not falling apart. About halfway through the cooking time, gently stir the potatoes once so they all get a chance to soak in the glaze.
Glaze and caramelize: When the potatoes are tender, remove the lid and give them a careful stir. Let them sit on WARM (or LOW with the lid slightly vented) for another 10 to 15 minutes so the glaze thickens a bit and clings to the potatoes. The cut sides should look glossy and lightly caramelized from the butter and honey.
Glossy cooked potatoes in the slow cooker with caramelized edges
Taste and adjust: Taste one potato and adjust the seasoning if needed, adding a pinch more salt or pepper. If you like a thicker, stickier glaze, scoop a few spoonfuls of the cooking liquid into a small bowl, let it cool slightly, and stir in another teaspoon or two of honey, then drizzle it back over the potatoes.
Serve for the cookout: Transfer the glossy, herb-flecked potatoes to a white serving platter or shallow bowl, scooping some of the glaze over the top so it shines. Serve warm at your Father’s Day cookout, and when the neighbors ask what your secret is, you can just smile and decide whether or not to tell them how easy it really was.
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