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Introduction
Crispy Potato Rounds are the perfect combination of creamy interiors and golden, crunchy edges. This simple recipe transforms humble russet potatoes into a delicious side dish using a slow cooker and a quick finish under the broiler. The slow cooking process allows the potatoes to become tender and buttery, while the final broiling step creates irresistible crispiness. Whether served alongside breakfast, brunch, or your favorite dinner entrée, these crispy potato medallions are a comforting and crowd-pleasing addition to any meal.
Ingredients
- 2½ pounds russet potatoes, scrubbed and sliced into ½-inch thick rounds
- 3 tablespoons unsalted butter, melted, plus extra for greasing the slow cooker
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Optional Garnishes
- Fresh chopped chives
- Fresh parsley
- Fresh rosemary
- Shredded cheddar cheese
- Grated Parmesan cheese
Instructions
Step 1: Prepare the Slow Cooker
Lightly grease the inside of your slow cooker with a small amount of butter. This helps prevent sticking and encourages the potatoes to develop a lightly golden exterior during cooking.
Step 2: Season the Potatoes
Scrub the potatoes thoroughly and pat them dry. Leave the skins on for added texture and flavor. Slice the potatoes into ½-inch thick rounds.
Place the potato slices in a large mixing bowl. Drizzle with the melted butter, then sprinkle with the kosher salt and black pepper. Toss gently until all of the potato rounds are evenly coated.
Step 3: Layer and Cook
Arrange the seasoned potato rounds inside the slow cooker, slightly overlapping each slice like dominoes. This layering method helps the potatoes cook evenly while retaining their shape.
Cover with the lid and cook:
- HIGH: 3 to 3½ hours
- LOW: 5 to 6 hours
The potatoes are ready when they are fork-tender and some edges appear lightly golden. Avoid stirring during cooking to keep the slices intact.
Step 4: Prepare for Broiling
About 10 minutes before the potatoes finish cooking, preheat your oven broiler to high.
Line a large baking sheet with parchment paper or lightly grease it with butter or oil.
Carefully transfer the cooked potato rounds from the slow cooker to the baking sheet in a single layer. Handle them gently, as they will be very tender.
Brush any remaining butter from the slow cooker over the potatoes. If needed, drizzle with an additional tablespoon of melted butter for extra crispiness.
Step 5: Broil Until Crispy
Place the baking sheet under the broiler on the upper-middle oven rack.
Broil for 4 to 7 minutes, watching closely to prevent burning. Rotate the pan if necessary for even browning.
The potatoes are done when the edges are deeply golden and crisp while the centers remain soft and creamy.
Step 6: Serve
Transfer the crispy potato rounds to a serving platter. Season with additional salt and pepper to taste and serve immediately while hot and crispy.
Conclusion
These Crispy Potato Rounds deliver everything you could want in a potato side dish—soft, buttery centers paired with perfectly crisp, golden edges. With only a handful of ingredients and minimal preparation, they’re an easy yet impressive addition to breakfast, brunch, or dinner. Customize them with fresh herbs, cheese, or smoky seasonings for a delicious variation, and enjoy a comforting potato recipe that’s sure to become a family favorite.
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