These Slow Cooker Herbed Baby Potatoes are an easy alternative to roasting potatoes in the oven! Minutes to assemble and they can cook all day while you are away!
How can it be?! I have neglected the oh so important category of side dishes made in the crock!! It’s been a little while since I’ve shared any of my favorite slow cooker sides and today I must remedy this! But still I feel a little like a cheater because this. is. so. easy. But you don’t mind right? Because when you serve these Slow Cooker Herbed Baby Potatoes it will seem so impressive that no one will realize you barely did a thing!
Teeny tiny baby potatoes! So cute! Who wouldn’t want to eat them up?! I used Dutch Baby Potatoes and since they are perfectly bite sized I didn’t even have to cut them up! I really hope you can find these! I found them at my local Wal-Mart so I’m guessing they should be readily available most places. If for some reason you can’t find them just find the smallest yellow, white or red potatoes you can find. Just don’t use russet potatoes for this recipe as the texture would be all wrong.
How do you cook baby potatoes?
- Wash and dry the potatoes, toss with olive oil, salt, pepper and herbs and let them go in the crock! As I always say, simplest is best!
- But these will roast up perfectly in the crock and make such a delicious side dish for any number of dinners! We had them twice just this week!
Can you roast potatoes in the slow cooker?
Yes!! It obviously takes longer than the oven, but requires less work!
About the flavors….
I used dill but you can easily customize to your own taste. Thyme, dill or even a seasoning blend. Mix it up and make it different every time. Make alongside your favorite slow cooker main dish. I often make them using dried rosemary too!
Tender crisp potatoes with your favorite flavors. How can you go wrong?!
If you prefer a mashed potato side… I have those too!
Slow Cooker Herbed Baby Potatoes
Ingredients
- 1 ½ pounds baby dutch potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon dill
- ¼ teaspoon pepper
- 1 teaspoon dried parsley for garnish ((optional))
Instructions
- Wash and dry potatoes
- Toss with olive oil, salt, pepper and dill
- Cover and cook on high for 2-4 hours or low for 5-8 (the large range in cooking times is to accommodate the wide range of sizes for potatoes. The smaller they are the faster they cook)
- Garnish with parsley if desired
Nutrition
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Do you add any water to the crock pot?
nope!
I had no idea that my slow cooker on high could actually do such a good job on roasting mini potatoes! I was using one-bite potatoes, cooked them for one hour on high and about an hour and a half on low. They were still sizzling when I took them out, and they were delicious. Cutting them in the garlic, salt and pepper, and herbs was a great touch.this recipe is a definite keeper.
Thanks Deborah! So glad you enjoyed them!
in going to quadruple this recipe for a cookout. Do you think the time to cook will be similar or should I anticipate longer? Thanks! Can’t wait to try it!
It may take a little longer but it will mostly depend on the size of your potatoes and how full your slow cooker is.
Fantastic! I used 1/2 tsp Rosemary, 1/2 tsp thyme for herbs and also added 3 cloves of fresh garlic, peeled and crushed slightly. Over the moon!!!
Did you use fresh or dried herbs? Wondering if it’s 1/2 teas each or dried? Also, when did you add the garlic?
Thanks for the recipe. 5 months into a full kitchen remodel, so the crockpot has been used extensively. I just wish I could have found your blog sooner.
This is super simple, has great taste! I have made it a few times now and for a little kick have even added fresh garlic and parm cheese in the end! Looking forward to trying more sides
5 months..wow!! Yay for the slow cooker saving the day!