Slow Cooker Baby Potatoes
Did you know you can make roasted potatoes in your slow cooker? Just 5 simple ingredients and 10 minutes to assemble and you can come home to this delicious side dish!
I’m not always the best at posting side dishes because I usually want things that can be thrown together in minutes and that don’t add any stress to my day.
These potatoes are perfect as a side for everything from pork chops to meatloaf.
These potatoes utilize ingredients you likely have on hand in your pantry and can be an easy side dish for a weeknight family meal or a get together.
How do you Roast Potatoes in the Slow Cooker:
- Wash and dry the potatoes
- If small, leave whole and pierce each potato with a fork
- Add to bowl and toss with olive oil and seasonings to coat
- Add to slow cooker, cover and cook on high or low depending on how much time you have
Other Recipe Notes:
- If using full size potatoes, cut into large chunks for quicker roasting or follow my Slow Cooker Baked Potato recipe instead
- Feel free to swap out the dill for another herb like rosemary or thyme to switch up the flavors
- I don’t suggest using russet potatoes for this recipe as they will become mealy/mushy – instead stick to gold or red potatoes or baby potatoes
- Leftovers can be stored in an airtight container in fridge for up to 3 days
- I don’t recommend freezing leftovers as potatoes will discolor when frozen
- I don’t recommend prepping ahead as potatoes will brown
Slow Cooker Baby Potatoes
Did you know you can make roasted potatoes in your slow cooker? Just 5 simple ingredients and 10 minutes to assemble and you can come home to this delicious side dish!
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 dried or fresh parsley if desired
Notes
- If using full size potatoes, cut into large chunks for quicker roasting or follow my Slow Cooker Baked Potato recipe instead
- Feel free to swap out the dill for another herb like rosemary or thyme to switch up the flavors
- I don't suggest using russet potatoes for this recipe as they will become mealy/mushy - instead stick to gold or red potatoes or baby potatoes
- Leftovers can be stored in an airtight container in fridge for up to 3 days
- I don't recommend freezing leftovers as potatoes will discolor when frozen
- I don't recommend prepping ahead as potatoes will brown
Nutrition
Calories: 129kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 395mgPotassium: 477mgFiber: 2gSugar: 1gVitamin C: 22mgCalcium: 14mgIron: 1mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer
Can I cook baby potatoes and corn on the cob in the same crockpot?
Yes, but I would cut the corn down into smaller pieces.
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!
Could you substitute garlic salt only?
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?
Great idea Janis! I am going to use your version today. I have Dutch yellow potatoes.
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!