Preparation Steps
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Prep the Spuds: Wash and dry your baby potatoes thoroughly. If any are particularly large, cut them in half so they all cook at the same rate.
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The Butter Bath: In a small bowl, whisk together your melted butter and minced garlic.
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Wrap the Bombs: Tear off small squares of aluminum foil. Place one potato (or two small ones) in the center of each square. Fold the sides up to create a little “bowl.”
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Season Heavily: Drizzle a generous spoonful of the garlic butter over the potato. Sprinkle a heavy pinch of coarse sea salt and cracked pepper over the top.
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The Seal: Fold the foil over the top and pinch it tight to create a sealed packet. This traps the steam and prevents the butter from leaking out.
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Stack and Cook: Layer the packets into your slow cooker like bricks, just like in the photo. Cover and cook on High for 3-4 hours or Low for 6-7 hours until the potatoes are fork-tender.
Pro-Tip
If you want a bit of color, you can open the tops of the foil packets for the last 30 minutes of cooking, or pop the whole tray under a broiler for 2 minutes right before serving to get those edges crispy.
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