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!
If you prefer a mashed potato side… I have those too!
Slow Cooker Herbed Baby Potatoes
- 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))
- 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
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