Slow Cooker Herbed Baby Potatoes
Add baby potatoes to your slow cooker rotation! When you need an easy, low-prep side, toss potatoes with olive oil and seasonings, and they’ll be toasty and tender by dinnertime. Slow Cooker Herbed Baby Potatoes might be your new go-to recipe!
Servings 6
Calories 129kcal
Equipment
- Slow Cooker
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 hours
- Garnish the potatoes with dried or fresh parsley, if desired
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a skillet with butter or oil.
- If the potatoes are small, add them whole to the slow cooker. If they are larger, cut them in half or quarters for even cooking.
- Choose your preferred seasoning blend or another waxy variety of potatoes.
- I don’t recommend slicing the potatoes in advance since they will turn brown.
Nutrition
Calories: 129kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 395mg | Potassium: 479mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 22mg | Calcium: 14mg | Iron: 1mg