Slow Cooker Roasted Potatoes (Russet)
Developed and tested by Robyn Conley Downs
on Oct 13, 2022 (last updated Jun 3, 2026) 
Made with russet potatoes, garlic, fresh herbs, and a generous shower of parmesan, these slow cooker roasted potatoes turn tender and flavorful with just 5-minutes of prep. They free up the oven for the rest of the meal, making them perfect for holidays, potlucks, or any busy weeknight!
5 star review
“Very good. I used dried herbs since I didn’t have fresh on hand. I also added a bit of butter before adding the herbs. Upon serving, I added grated mozzarella to each bowl and tossed it. We had enough potatoes left to use toward another meal; possibly a frittata. I loved the simplicity of this dish. Thank you!”
– Ruby
Easy Roasted Potatoes in the Slow Cooker!
These slow cooker roasted potatoes have earned a permanent spot on my holiday table and my weeknight rotation because they’re so easy to make and keep the oven free! Russet potatoes are tossed with olive oil, garlic, and salt, then slow cooked low and slow until they are perfectly tender. Right at the end, fresh herbs and a generous shower of parmesan get tossed in, melting just enough to coat the potatoes in salty, savory flavor.
I personally like to leave the skins on the russets for this recipe, as the skin holds the potato pieces together as they cook, keeping them from breaking down into mush the way peeled potatoes sometimes do in the slow cooker. If you want them extra crispy after the long cook, pop them under the broiler for about 5-minutes once they are done, which gives you that golden brown finish without needing a hot oven the whole time.
One important note on timing: russet potatoes can turn gummy if left on warm in the slow cooker after they are cooked, so I don’t recommend holding them at temperature. Plan to serve them right when they are ready, or transfer to a covered serving dish to keep warm. They pair beautifully alongside almost any main, but I especially love them with my slow cooker Mississippi pot roast for a fully hands-off Sunday dinner, and my slow cooker green beans round out the spread when I want a full slow cooker holiday meal without ever turning on the oven. So easy!
Welcome to My Kitchen! Let’s Make Roasted Potatoes in the Slow Cooker!
Robyn’s Testing Tips for Crockpot Russet Potatoes
- I cut the russets into rough 2-inch pieces rather than smaller chunks, since I find the bigger pieces hold their shape better through the long cook and give you that satisfying tender-on-the-inside, lightly-crisp-on-the-outside texture; and smaller cubes tend to break down.
- Don’t substitute red or yellow potatoes here, but make my slow cooker potatoes instead!
- For an even cheesier version, I sometimes swap half the parmesan for a sharp white cheddar at the end, which melts into a richer coating; freshly grated cheese is essential since pre-shredded blends are coated with anti-caking starch that keeps them from melting smoothly.
- I add the parmesan and fresh herbs at the very end of cooking rather than the start, since when I tested adding the cheese early it scorched on the bottom and the herbs lost their bright flavor; the late add keeps both vibrant!
Slow Cooker Roasted Potatoes (Russet)
Ingredients
- 2 tablespoons olive oil
- 2 ½ pounds russet potatoes, sliced into 2-inch pieces, about 6 medium
- 1 teaspoon kosher salt, divided
- 4 garlic cloves, minced or finely grated
To Add at the End
- 2 tablespoons fresh herbs, such as parsley, chives, rosemary, or thyme
- ⅓ cup freshly grated parmesan cheese
- freshly ground pepper, to taste
Equipment
Instructions
- Add the olive oil, potatoes, ½ teaspoon salt, and garlic to a 6-quart slow cooker, tossing to coat.
- Cover and cook on high for 2-3 hours on high, or low for 4-5.
- Uncover and add the remaining ½ teaspoon salt, parmesan cheese, herbs, and pepper, tossing to coat.
- Cover and cook on high for an additional 15 minutes, or until the cheese begins to melt. Serve immediately. Do not hold on warm or overcook, as the potatoes run the risk of turning gummy.
Notes
- Slow cooker temperatures can vary, so you may need to adjust cook times up or down depending on your particular model. Begin checking at 2 hours on high, and 4 hours on low, but do not uncover before the first 2 hours.
- Russet potatoes can become gummy when overcooked in a slow cooker. For this reason, I do not recommend holding these potatoes on warm after the initial cook time.
- When I want to take these over the top for a special occasion, I add melted butter at the end along with flaky salt right in the final step. The butter swap deepens the flavor in a way that really sings for holidays!
Do these potatoes soften while cooking? Without being submerced in liquid? They are cooked dry, correct?
Yes, you are correct, there’s no need to add liquid.
Very good. I used dried herbs since I didn’t have fresh on hand. I also added a bit of butter before adding the herbs. Upon serving, I added grated mozzarella to each bowl and tossed it. We had enough potatoes left to use toward another meal; possibly a frittata. I loved the simplicity of this dish. Thank you!
Ruby, ohhhh, I love your additions to this recipe–yum! Thanks so much for sharing your thoughts!
I have Thyme, Rosemary and Parsley. What proportions would you use them in.
Hi Linda, assuming they are all fresh herbs, I’d start with 2 teaspoons fresh thyme, 2 tablespoons fresh minced parsley, and 1 teaspoon fresh minced rosemary. Rosemary is the strongest, so it has a tendency to over power everything. Since they are added at the end you can start with those measurements, taste, and add more of anything you like if you think it needs it. I hope you enjoy!