Slow Cooker Roasted Potatoes
These super easy slow cooker roasted potatoes are made with russet potatoes and are flavored with garlic, parmesan, and fresh herbs. A simple side dish you’ll want to make on repeat!
About These Slow Cooker Roasted Potatoes
If you’re looking for a simple vegetarian side dish you can make in your slow cooker, then you’re in the right place!
These ultra versatile slow cooker roasted potatoes lean on the pantry-staple Russet potato, along with a healthy dose of garlic, herbs, and a shower of parmesan for the perfect side dish; whether it’s Thanksgiving, Christmas, or simply a busy weeknight.
Before moving on, though, I want to let you know that if you want to make slow cooker potatoes with red potatoes or yellow potatoes, I recommend this easy Slow Cooker Potatoes recipe.
And, if you’re looking for another Russet potato recipe, I recommend this Slow Cooker Baked Potato recipe, which turns out perfect baked potatoes without ever turning on the oven.
However, if you’re here a classic garlicky roasted potato, then read on, because you’re going to love how easy this recipe is to prep, and how versatile it is to serve alongside everything from steak to chicken and everything in between!
Prep Notes & Tips
There’s no need to peel the Russet potatoes first, as the skin helps these potatoes stay intact during the cooking process.
Isn’t that such an easy prep win?
And if you’re looking for a super crispy slow cooker roasted potatoes, just pop the potatoes under the broiler for about 5 minutes after they’ve cooked to achieve that golden brown crispy result.
When it comes to making these ahead, I personally do not find that these potatoes reheat well, so it’s best to make them the day you want to eat them for best results.
Tip: 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.
Key Ingredients and Substitutions
Olive oil: Substitute melted butter to take these over the top, or reduce the oil to 1 tablespoon for a lighter version.
Russet potatoes: Essential for this recipe, try Slow Cooker Potatoes if you want a version with red potatoes or yellow potatoes.
Garlic: I love the hit of flavor fresh garlic adds, but you can use 2 teaspoons granulated garlic powder if you prefer.
Fresh herbs: Feel free to use what you like or have on hand. I love fresh rosemary, but parsley, chives, and thyme also work well.
Parmesan: Try to use freshly grated parmesan if you can. You can also use more than called for in the recipe for an even cheesier version, or skip the parmesan for a dairy-free and vegan version.
Tip: Have leftover russet potatoes? Try this easy slow cooker baked potato recipe!
Why Make Potatoes in the Slow Cooker
There are a number of reasons you might want to cook roasted potatoes in the slow cooker rather than the oven.
For the holidays like Thanksgiving, cooking potatoes in the slow cooker can save precious oven space for other dishes.
Or, during the hot months of summer, cooking potatoes in the slow cooker will help keep the kitchen cool.
Finally, cooking the potatoes in the crockpot can be handy when bringing the dish to potlucks or to a friend’s house.
Slow Cooker Roasted Potatoes
- 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
- 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.