These Slow Cooker Amish Dill Potatoes are the kind of 4-ingredient wonder my aunt brought to every cookout when I was growing up. They’re simple, buttery baby potatoes tossed with plenty of dill and a touch of salt, all done low and slow so they turn out tender and full of homestyle charm. This is the kind of recipe that feels very Midwestern—straight from church potlucks and family reunions—where the slow cooker does the work and you get to enjoy the compliments.
Serve these potatoes straight from the slow cooker on the warm setting so they stay glossy and tender. They’re perfect alongside grilled burgers, brats, or chicken at a cookout, and they also pair nicely with meatloaf, baked ham, or roast beef for a cozy Sunday dinner. Add a simple green salad or steamed veggies to round out the meal, and put out extra dill and butter on the table for anyone who likes a little more richness or herb flavor.
Slow Cooker Amish Dill PotatoesServings: 8
Ingredients
3 pounds small yellow baby potatoes, rinsed and left whole
1 cup salted butter, melted (2 sticks)
1/4 cup chopped fresh dill (plus extra for garnish, optional)
1 1/2 teaspoons kosher salt (or to taste)
Directions
Rinse the baby potatoes well and pat them dry with a clean kitchen towel. Leave them whole so they hold their shape and get creamy inside as they cook.
In a medium bowl or large measuring cup, whisk together the melted salted butter, chopped fresh dill, and kosher salt until the dill is evenly distributed.
Place the baby potatoes into the bowl of a 4- to 6-quart slow cooker, spreading them into an even layer so they cook evenly.
Pour the buttery dill mixture evenly over the potatoes, using a spatula to scrape out every bit. Gently stir the potatoes in the slow cooker so they are lightly coated all over.
Cover the slow cooker with the lid and 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 but not falling apart. Avoid lifting the lid more than once or twice so the heat stays in and the potatoes cook evenly.
Once the potatoes are tender, gently stir them in the slow cooker to re-coat them in the glossy butter and dill. Taste one and add a pinch more salt if needed, stirring again to distribute.
Switch the slow cooker to the WARM setting for serving. Sprinkle with a little extra fresh dill on top, if you like, and serve the potatoes straight from the slow cooker so they stay hot and saucy.
Variations & Tips
For picky eaters, you can reduce the dill to 2 tablespoons or leave some potatoes plain by scooping a portion out before you stir in the dill, then seasoning those with just butter and salt. If you only have unsalted butter, use the same amount and increase the kosher salt to about 2 teaspoons, adjusting to taste at the end. Dried dill can be used in a pinch; start with 1 1/2 to 2 tablespoons dried dill weed and add more if you want a stronger flavor. To lighten things up a bit, replace half of the butter with low-sodium chicken broth; the potatoes will still be flavorful, just a little less rich. For a slightly tangy Amish-style twist, stir in 1 to 2 tablespoons of apple cider vinegar or lemon juice at the very end of cooking along with a pinch of black pepper. You can also add 3 to 4 cloves of minced garlic to the butter mixture for garlicky dill potatoes, but keep an eye on the edges so the garlic doesn’t burn if your slow cooker runs hot. Food safety tips: Always rinse the potatoes well to remove any dirt, and cut away any green spots or sprouts before cooking. If you need to cut larger potatoes in half for even cooking, make sure they’re all about the same size so none are undercooked. Keep the slow cooker covered while cooking so the temperature stays in a safe range, and do not leave the potatoes on the warm setting for more than 3 to 4 hours after cooking. Refrigerate leftovers within 2 hours in a shallow container and reheat thoroughly until steaming hot before serving again.
