If you’re craving a simple, delicious side dish that practically makes itself, slow cooker potatoes are your new best friend. These tender, flavorful potatoes cook low and slow, soaking up garlic, herbs, and buttery goodness, making them a perfect companion for any meal. Whether it’s a busy weeknight or a weekend gathering, this recipe is so easy and versatile, it’ll quickly become a staple in your kitchen.
Why Choose Slow Cooker Potatoes?
Slow cookers are absolute game-changers, especially for busy cooks. They let you “set it and forget it,” freeing up your time while slowly developing deep, rich flavors in your potatoes. Unlike boiling or roasting, slow cooking allows the potatoes to soak in every bit of seasoning, resulting in a tender texture that’s both creamy and satisfying. Plus, it’s hands-off cooking at its finest!
Ingredients
- 3 pounds baby potatoes (yellow, red, or fingerling varieties work wonderfully)
- 4 tablespoons olive oil or melted butter (choose olive oil for a lighter option)
- 3 cloves garlic, minced (fresh garlic is best for flavor)
- 1 teaspoon Italian seasoning (a blend of basil, oregano, and thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, chopped, for garnish
Ingredient Tips:
Choose baby potatoes for their perfect bite-sized shape and natural sweetness. If you prefer, you can use larger potatoes—just cut them into evenly sized pieces to ensure even cooking. Fresh herbs like parsley and chives add a bright, fresh finish that balances the richness of the olive oil or butter.
Step-by-Step Instructions
Prepare the Potatoes:
Wash the baby potatoes thoroughly and dry them. Remove any sprouts or blemishes. If using larger potatoes, cut them into uniform chunks about 1 to 2 inches for even cooking.
Season the Potatoes:
In a large bowl, toss the potatoes with olive oil or melted butter, minced garlic, Italian seasoning, salt, and pepper. Make sure every piece is coated well — this ensures flavor in every bite!
Add to Slow Cooker:
Transfer the seasoned potatoes to your slow cooker. For best results, spread them out in a single layer or at least avoid overcrowding. This helps the potatoes cook evenly and absorb the seasoning thoroughly.
Cook:
Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 5 hours. You’ll know they’re done when you can easily pierce them with a fork and they’re tender but not mushy.
Garnish and Serve:
Just before serving, sprinkle fresh parsley or chives over the potatoes for a pop of color and flavor. Serve hot alongside your favorite main dishes.
Tips and Tricks for Perfect Slow Cooker Potatoes
- Avoid Overcrowding: Potatoes need space to cook evenly. If you’re making a large batch, consider cooking in two rounds.
- Customize Your Seasonings: Feel free to swap Italian seasoning for rosemary, thyme, or even smoked paprika for a twist. Garlic powder can replace fresh garlic if you’re in a pinch, but fresh always tastes best!
- For Crispier Potatoes: If you love a bit of crunch, after slow cooking, spread the potatoes on a baking sheet and broil them in the oven for 5 to 10 minutes until golden and crispy.
- Use Quality Olive Oil or Butter: Since these fats carry so much flavor, using good-quality ingredients really elevates the dish.
Serving Suggestions
These slow cooker potatoes are incredibly versatile. They pair beautifully with roasted chicken, grilled vegetables, or hearty stews. Want to make dinner interactive? Set up a potato bar with toppings like sour cream, shredded cheese, chopped green onions, or even a sprinkle of Parmesan cheese. Your family and guests will love customizing their potatoes!
For an elegant touch, garnish with fresh herbs like parsley or chives right before serving. And don’t forget — serving them warm straight from the slow cooker is key to enjoying their full, comforting flavor.
Storage Instructions
If you have leftovers (which rarely happens!), here’s how to keep them fresh and tasty:
- Let the potatoes cool completely before storing to avoid sogginess.
- Store in airtight containers in the fridge for up to 3 to 5 days.
- To reheat, warm them gently in a microwave or on the stovetop, adding a splash of broth or water to keep them moist. Make sure they reach an internal temperature of 165°F (74°C).
- You can freeze cooked potatoes for up to three months. Thaw them overnight in the fridge before reheating. Note that the texture may soften a bit after freezing but the flavor remains delicious.
Frequently Asked Questions
Can I use any type of potato?
Yes! Waxy potatoes like Yukon Gold or red potatoes hold their shape and have a creamy texture, while starchy potatoes like Russets will turn fluffy and are great if you want to mash them afterward. Choose based on your preference.
How long do I cook potatoes in a slow cooker?
Typically, cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours. Potatoes should be fork-tender but not falling apart. Cooking times vary based on your slow cooker and potato size.
Can I add other vegetables?
Absolutely! Carrots, onions, or bell peppers make great additions. Just chop everything to similar sizes for even cooking. Be mindful that some vegetables cook faster than potatoes.
Can I prepare this recipe in advance?
Yes! Chop and season the potatoes ahead of time, store them in an airtight container in the fridge for up to 24 hours, then cook as usual. Perfect for busy days!
You’ll love how easy and flavorful these slow cooker potatoes are — they really take the stress out of side dish prep. This recipe is hands-off, delicious, and endlessly adaptable, making it the ultimate cozy comfort food. Give it a try today and enjoy perfectly tender potatoes every time!
Slow Cooker Potatoes
Ingredients
- 3 pounds baby potatoes (yellow, red, or fingerling)
- 4 tablespoons olive oil or melted butter
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley or chives, chopped (for garnish)
Instructions
- Wash and dry the baby potatoes, trimming any sprouts if necessary. If using larger potatoes, cut them into evenly-sized pieces.
- In a large mixing bowl, toss the potatoes with olive oil or melted butter, minced garlic, Italian seasoning, salt, and black pepper until evenly coated.
- Transfer the seasoned potatoes to the slow cooker, spreading them out in a single layer or avoiding overcrowding for even cooking.
- Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours, until the potatoes are tender when pierced with a fork.
- Garnish with fresh parsley or chives before serving. Serve warm as a delicious side dish.
