Slow Cooker Garlic Herb Potatoes
These potatoes are the ultimate “set it and forget it” side dish—creamy on the inside, infused with aromatics, and easily finished with a crisp under the broiler.
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Prep time: 10 minutes
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Cook time: 4 hours
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Servings: 6
Ingredients
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Potatoes: 2 lbs (900g) baby potatoes, halved (or Yukon Gold/Red potatoes cut into 1-2 inch chunks)
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Fat: 3 tbsp olive oil or melted butter
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Aromatics: 4 cloves garlic, minced
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Herbs: 1 tsp dried rosemary (or 1 tbsp fresh), 1 tsp dried thyme (or 1 tbsp fresh), 1 tsp dried parsley
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Seasoning: 1 tsp salt, ½ tsp black pepper, ¼ tsp paprika (optional)
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Garnish: ¼ cup grated Parmesan cheese and extra fresh parsley (optional)
Instructions
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Prep: Wash and scrub the potatoes. Cut them into uniform 1–2 inch pieces to ensure they all finish cooking at the same time.
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Season: In a large bowl (or directly in the slow cooker), toss the potatoes with the olive oil, minced garlic, rosemary, thyme, parsley, salt, pepper, and paprika until every piece is well-coated.
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Slow Cook: Spread the potatoes in an even layer in the slow cooker. Cover and cook on High for 3–4 hours or Low for 5–6 hours until fork-tender.
Pro Tip: Try to resist lifting the lid during the first few hours to keep the heat trapped!
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Optional Crisp: If you prefer a bit of a golden crust, transfer the cooked potatoes to a baking sheet and broil for 3–5 minutes until the edges are crispy.
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Serve: Toss with fresh parsley and a sprinkle of Parmesan cheese while hot.
Variation Ideas
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Lemon Herb: Add a squeeze of fresh lemon juice and some zest just before serving.
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Spicy: Add a pinch of red chili flakes or cayenne to the seasoning mix.
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Loaded: Stir in crispy bacon bits and a dollop of sour cream at the table.
Storage & Reheating
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Store: Keep in an airtight container in the fridge for 3–4 days.
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Reheat: For the best texture, reheat in the oven at 350°F (175°C) for 10 minutes to maintain the edges, or use the microwave for a quick fix.