Served glazed herb potatoes on a white platter for a cookout
Variations & Tips
For picky eaters: Skip the black pepper and use a milder dried herb (like parsley only) if your kids turn their noses up at stronger flavors. You can also reduce the honey slightly for a less sweet version and let each person add a little extra butter at the table.
For extra-herby potatoes: Stir in 1 to 2 tablespoons of chopped fresh herbs (such as parsley, chives, or thyme) right before serving for a bright, fresh look and flavor on top of the slow-cooked dried herbs.
For cheesy potatoes: Once the potatoes are tender, sprinkle 1/2 to 1 cup of shredded Parmesan or mild cheddar over the top, cover for 5 to 10 minutes on WARM, and let it melt before serving.
Cheesy variation of glazed potatoes with melted topping
For a garlic twist: Add 2 to 3 teaspoons of garlic powder or 4 to 5 minced fresh garlic cloves to the glaze mixture; if using fresh garlic, keep the potatoes on LOW or WARM once tender so the garlic doesn’t scorch.
To crisp the edges a bit: After slow cooking, spread the glazed potatoes on a foil-lined sheet pan and broil for 3 to 5 minutes, watching closely, just until some of the cut sides brown and caramelize further, then return them to the slow cooker or a serving platter and spoon the remaining glaze over top.
Broiled glazed potatoes on a sheet pan with crisped edges
Make-ahead tip: You can wash and halve the potatoes and mix the glaze up to one day ahead; store both in the refrigerator separately. Combine in the slow cooker right before you start cooking.
Food safety tips: Always wash potatoes thoroughly to remove dirt and bacteria from the skin. Keep raw potatoes refrigerated if prepped ahead, and do not leave cooked potatoes sitting at room temperature for more than 2 hours (or 1 hour if it’s a very hot day at the cookout). If reheating leftovers, heat them to at least 165°F and store any remaining portions in a sealed container in the refrigerator for up to 3 to 4 days.
ADVERTISEMENT
