My daughter made these for me last Mother's Day and now it's our tradition. Buttery and impossibly tender.

Every May, when the lilacs start blooming along the fence line, my daughter shows up with a sack of baby red potatoes and her slow cooker tucked under her arm. She made these buttery, glazed baby reds for me one Mother’s Day when she was just learning her way around the kitchen, and they turned out so tender they practically sighed when you stuck a fork in them. We’ve made them every year since. This is the kind of simple, 4-ingredient, set-it-and-forget-it recipe that feels like Sunday dinner at Grandma’s: whole baby red potatoes, a generous amount of butter, a touch of sweetness, and a sprinkle of herbs, all glistening together in the slow cooker until they’re impossibly tender and ready for the table.

These glazed baby reds are lovely beside a Sunday roast, baked ham, or a skillet of meatloaf, and they’re just as welcome with simple grilled chicken or pork chops. Spoon some of the buttery glaze from the bottom of the slow cooker over the potatoes right before serving so they shine on the platter. A crisp green salad or steamed green beans balances the richness, and a basket of warm dinner rolls helps soak up every last bit of that herbed butter. They’re also wonderful as part of a holiday spread, nestled among casseroles and roasted vegetables on a big family table.

Servings: 6

2 1/2 pounds whole baby red potatoes, rinsed and well scrubbed

Rinse the baby red potatoes under cool running water and scrub them gently with a brush or clean cloth to remove any dirt. Leave the skins on and keep the potatoes whole. Pat them dry with a clean towel.

Lightly grease the inside of a 4- to 6-quart slow cooker with a small dab of butter to help prevent sticking.

Place the whole baby red potatoes into the slow cooker in an even layer. It’s fine if they stack a bit, but try to keep them fairly level so they cook evenly.

In a small saucepan or microwave-safe bowl, melt the butter just until liquid but not sizzling. Stir in the honey (or light brown sugar), dried parsley, salt, and black pepper until the mixture is smooth and the seasonings are evenly distributed.

Pour the warm butter mixture evenly over the potatoes in the slow cooker, using a spatula to scrape out every bit of the glaze. Gently toss the potatoes with a large spoon or rubber spatula to coat them well without breaking the skins.

Cover the slow cooker with the lid. Cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork. Avoid lifting the lid too often, as that releases heat and can lengthen the cooking time.

Once the potatoes are tender, give them a gentle stir in the slow cooker so they’re all coated again in the buttery glaze. Taste the glaze and add a pinch more salt or pepper if needed.

Transfer the glistening whole baby reds to a warm white serving platter with a slotted spoon, then spoon some of the buttery herb glaze from the bottom of the slow cooker over the top so they shine. Sprinkle with a little extra parsley, if you like, and serve warm.

For a little extra color and flavor, you can add 1/2 teaspoon of garlic powder or a finely minced clove of fresh garlic to the melted butter mixture, though the original version is very simple and lets the butter and potatoes shine. If you enjoy a hint of tang, stir in a teaspoon of Dijon mustard or a squeeze of fresh lemon juice at the end of cooking to brighten the glaze. Fresh herbs like thyme or chives can be swapped in for the parsley, especially if you have them growing in the yard—just stir them in during the last 15–20 minutes so they stay fresh-looking. To make this dairy-free, use a good-quality plant-based butter that’s labeled for cooking and baking; avoid margarine that has a strong artificial flavor, as it will come through in the finished dish. For a slightly sweeter, more caramelized glaze, use light brown sugar instead of honey and cook on LOW so the sugars don’t scorch along the edges. Food safety tips: Always scrub the potatoes well to remove soil, and discard any that are soft, sprouting heavily, or have green patches on the skin. Keep the potatoes whole and do not leave them sitting at room temperature in water for long periods before cooking, as that can affect texture and quality. Use a slow cooker that is at least half full but not packed to the brim so the heat circulates properly and the potatoes reach a safe internal temperature. Once cooked, do not leave the potatoes on the warm setting for more than 2 hours; refrigerate leftovers promptly in a shallow container and reheat thoroughly before serving.