🥔 Slow Cooker Potatoes
Serves: 4–6
Prep Time: 10 minutes
Cook Time: 4–6 hours (low)
Ingredients
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2 lbs (900 g) baby potatoes or small red/yukon potatoes, halved
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3 tbsp butter, melted
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2 tbsp olive oil
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3 cloves garlic, minced
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1 tsp salt
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½ tsp black pepper
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1 tsp dried rosemary or thyme (optional)
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¼ cup (60 ml) chicken or vegetable broth
Instructions
1. Prepare the potatoes
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Wash and halve potatoes. If using larger potatoes, cut into bite-sized pieces.
2. Season
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In a large bowl, toss potatoes with melted butter, olive oil, garlic, salt, pepper, and herbs.
3. Slow cook
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Transfer potatoes to the slow cooker.
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Pour broth over the potatoes.
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Cover and cook on low for 4–6 hours or until potatoes are tender and easily pierced with a fork.
4. Optional finishing
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For a crispy finish, transfer cooked potatoes to a baking sheet and broil in the oven for 3–5 minutes.
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Garnish with fresh parsley or chives before serving.
💡 Tips
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Flavor variations: Add onions, bell peppers, or paprika for extra flavor.
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Make it cheesy: Sprinkle shredded cheese over the potatoes during the last 30 minutes of cooking.
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Meal prep: Slow cooker potatoes store well in the fridge for up to 4 days and reheat nicely.
If you want, I can give a creamy slow-cooker potato casserole version with cheese and sour cream — it’s rich, indulgent, and perfect for holiday dinners. Do you want that version?
