Slow Cooker Potatoes

These slow cooker potatoes are the definition of simple and delicious. All you need are a handful of pantry ingredients and a crockpot. Easy prep for weeknight dinners, but this classic, cozy recipe makes a great addition to the holiday table too!

Course Side Dish

Diet Gluten Free, Vegan, Vegetarian

Keyword Crockpot, potatoes, side dish, Slow Cooker

Prep Time 5

Cook Time 3

Total Time 3 5

Servings

Calories 149

Author Robyn Conley Downs

Equipment

Slow Cooker

Ingredients

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

Instructions

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.

Notes

For best results, look for small 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. I used a mix of baby yellow potatoes and small red potatoes). To ensure even cooking, I halved the red potatoes so everything cooked through evenly.

Nutrition