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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!
seasoned baby potatoes in slow cookerI’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.

step by step collage making baby potatoes for slow cooker

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

 

baby potatoes in slow cooker with seasoning

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
seasoned baby potatoes in slow cooker

Slow Cooker Baby Potatoes

Jennifer Draper
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!
4.12 from 35 votes
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 129 kcal

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

 

14 Comments

  1. 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.

  2. 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!

  3. 5 stars
    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!!!

  4. 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

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