Oh yes—Slow Cooker Italian Herb Potatoes 🥔🌿—perfectly tender, flavorful, and basically set-it-and-forget-it comfort food. Here’s a foolproof recipe.
Ingredients (serves 4–6)
- 2 lbs small potatoes (baby red, Yukon gold, or fingerlings), cut into halves or quarters
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried Italian herbs (or a mix of oregano, basil, thyme, rosemary)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional, for color and mild smokiness)
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Prep potatoes
Wash and cut potatoes into bite-sized pieces. No need to peel unless you prefer. - Season
In a large bowl, toss potatoes with olive oil, garlic, Italian herbs, salt, pepper, and paprika until evenly coated. - Add to slow cooker
Place seasoned potatoes in the slow cooker. Spread them out evenly for uniform cooking. - Cook
- Cook on LOW for 4–5 hours or HIGH for 2–3 hours, until potatoes are fork-tender.
- Halfway through, give them a gentle stir so the seasoning distributes nicely.
- Finish & serve
Sprinkle fresh parsley over the top before serving. Optionally, drizzle a tiny extra olive oil or a squeeze of lemon juice for brightness.
Pro Tips
- Use small, uniform potatoes so everything cooks evenly.
- For a crispier edge, transfer cooked potatoes to a baking sheet and broil for 3–5 minutes before serving.
- Can add carrots, onions, or bell peppers for a full vegetable medley.
If you want, I can make a cheesy Italian herb potato version that melts mozzarella on top in the slow cooker—basically a one-pot indulgence.
Do you want me to do that?
