My neighbor brought this to our Memorial Day cookout and it disappeared in minutes. Crispy edges with the creamiest centers you have ever had!

Prop the slow cooker lid slightly open using a wooden spoon or a folded kitchen towel to let steam escape. Cook on HIGH for another 45 to 75 minutes, or until the tops and edges of the potatoes are golden-brown and crisp. Check after 45 minutes and continue cooking if you want deeper color and crunch.

Right before serving, sprinkle the remaining chives over the potatoes. Serve hot straight from the slow cooker so everyone can scoop out those crispy