Slow Cooker Roasted Potatoes (Russet)
These easy slow cooker russet potatoes roast with garlic, fresh herbs, and parmesan for a tender, flavorful side that frees up the holiday oven!
Equipment
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
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!
Nutrition
Serving: 1 (of 8) | Calories: 146kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 299mg | Potassium: 603mg | Fiber: 2g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 1mg
