Slow Cooker Potatoes
It’s official…I’ve found my new favorite way to cook (and eat) potatoes! These slow cooker potatoes are the definition of simple and delicious. All you need are a handful of pantry ingredients and a crockpot. Before you know it you’ll be digging your fork into the easiest, tastiest side dish. The prep is minimal enough to make this on repeat for weeknight dinners, but this classic, cozy recipe makes a great addition to the holiday table too!
about this easy slow cooker potatoes recipe
By now you’ve probably figured out that if it can be cooked in the crockpot, chances are VERY good that I’ve tried it (and, when it goes well, shared it here with you to try at home too)!
And let me tell you…these slow cooker potatoes are a revelation.
Don’t let the simple ingredient list fool you – they’re every bit as buttery, rich and fork tender as potatoes I’ve made either stovetop or in the oven.
But, thankfully, this easy dump & go slow cooker method requires significantly less hands-on prep.
Plus they make an easy, elegant side dish for just about anything, and are fitting for an effortless brunch, a holiday celebration, or an everyday cozy dinner at home.
Of course these potatoes are a no-brainer in the cold winter months, but I also love cooking potatoes in the slow cooker in the spring and summer because I can make them without turning on the stove or oven, keeping my kitchen oh-so cool.
process & tips
This recipe couldn’t be easier to make and is one of my go-to side dishes for busy weeks or fun get-togethers with family & friends.
Simply add your small potatoes, olive oil, garlic, and salt to your crockpot, and then let your slow cooker work it’s magic.
After it’s cooked, you can add any fun extras that you want (like fresh herbs, an extra drizzle of olive oil, or flaky salt) & you’re ready to dig in!
Instructions for how to cook this on high for a shorter cook time are also included in the recipe card below to keep your options open on busy weeks.
why the slow cooker’s a great choice for making vegetable side dishes
I love using the slow cooker because it completely simplifies the process of adding veggie sides to any meal.
And, because nearly all of my slow cooker vegetables are dump-and-go (meaning there is no pre-browning or sautéing required) the prep is fast and easy.
Just chop, stir and go!
As a bonus, the slow cooker takes the load off the oven and stove top, making it a fantastic option for potlucks, parties, and holiday meals.
the best potatoes to use in the slow cooker
Look for potatoes measuring 1 to 2 inches in diameter.
Unpeeled, small red, or waxy yellow potatoes work, as will fingerling potatoes and baby potatoes.
If the potatoes are on the larger side, cut each in half lengthwise.
You can also use a mixture of potatoes (as I did in the photos you see here) – I used a mix of baby yellow potatoes and small red potatoes, and to ensure even cooking, I halved the red potatoes so everything cooked through evenly.
Please note that this recipe will not work with large Russet potatoes.
ingredients & modifications
Potatoes: Unpeeled, small potatoes (such as small red potatoes, baby yellow potatoes or even fingerling potatoes) work best for this recipe. You can even use a variety of those mixed together. But note that this method will not work with large Russet potatoes. See above for more tips on choosing the best potatoes to use in your slow cooker.
Extra virgin olive oil: I love the light, buttery flavor of the extra virgin olive oil in this recipe. But you can also use any other neutral flavored oil in its place like avocado, vegetable or canola oil.
Garlic cloves: Fresh minced garlic definitely elevates this simple recipe, but if you’re very short on time or don’t have any on hand, 1 teaspoon of granulated garlic powder can be substituted.
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.
more fun variations to try
If you want to add more vegetables to the potatoes: add 1 pound carrots, scrubbed and cut on a 1-inch diagonal in place of 1 pounds of the potatoes.
If you want to make garlic-herb potatoes: add fresh chopped herbs (like flat leaf parsley, basil, thyme or rosemary) after cooking and toss while the potatoes are still hot. Also, be sure to use fresh garlic (instead of the garlic powder) for maximum garlicky flavor.
If you want to make garlic-Parmesan potatoes: simply sprinkle some fresh Parmesan cheese (traditional or vegan Parmesan) on top of the potatoes after cooking. I like to add mine just before serving for the best flavor.
what to serve with these slow cooker potatoes
This versatile side dish pairs well with almost anything – including chicken, pork, beef or fish dishes.
You can also build your own nourishing bowl with these slow cooker potatoes as the base. Then just add any fresh greens, protein of choice, fresh or cooked veggies, and top with your favorite healthy dressing or sauce.
more slow cooker vegetable recipes
this recipe is…
Slow Cooker Potatoes
- 2 pounds small potatoes, unpeeled (such as small red potatoes, baby yellow potatoes, or fingerling potatoes)
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- ½ teaspoon kosher salt
optional serving suggestions
- chopped fresh herbs (such as flat leaf parsley, basil, thyme, or rosemary), flaked sea salt
- To a 6-quart slow cooker, add the potatoes, olive oil, garlic, and salt, stirring to combine. Cover and cook until the potatoes are tender, about 3 to 4 hours on high, or 5 to 6 hours on low. Do not uncover during this time.
- Uncover, stir, and taste, adding additional olive oil or salt if desired. Toss with herbs and sprinkle with flaked sea salt if using. Serve immediately.
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