Lightly grease a 4- to 6-quart slow cooker crock with a bit of butter to help keep the potatoes from sticking too much.

Scrub the potatoes well and pat them dry. Leave the skins on for that old-fashioned farmhouse texture, and cut each potato into thick wedges, about 6–8 wedges per potato.

In a small bowl or measuring cup, whisk together the molasses, melted butter, and salt until the mixture is smooth and glossy.

Place the potato wedges into the slow cooker in an even layer, spreading them out as best you can so the glaze can reach all the pieces.

Pour the molasses-butter mixture evenly over the potatoes, using a spatula to scrape out every bit. Gently toss the potatoes in the crock with a wooden spoon or your hands until they’re all lightly coated.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the potatoes are very tender when pierced with a fork.

About halfway through cooking, gently stir the potatoes from the bottom up to re-coat them in the molasses-butter mixture. This helps them caramelize more evenly and keeps the edges from drying out.

During the last 30 to 45 minutes of cooking, crack the lid open just a bit with a wooden spoon handle or heat-safe utensil to let some steam escape. This helps the glaze thicken and cling to the potatoes, giving them that deep amber, slightly sticky coating and caramelized edges.

When the potatoes are tender and coated in a shiny, syrupy glaze, taste and add a pinch more salt if needed. Serve straight from the slow cooker on the warm setting, spooning some of the thickened molasses-butter over the top of each serving.