🥔 Slow Cooker Garlic Herb Potatoes
Buttery • Soft Inside • Easy
Serves 4–6
Ingredients
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2½–3 lb baby potatoes (Yukon gold or red)
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3 tbsp olive oil or melted butter
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4 cloves garlic, minced
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1 tsp salt (or to taste)
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½ tsp black pepper
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1 tsp Italian seasoning or mixed herbs
(rosemary, thyme, parsley) -
Optional finishes:
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Extra butter
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Grated Parmesan
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Fresh parsley
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🔪 Prep
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Wash potatoes; halve if large.
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Pat dry (prevents sogginess).
🥣 Slow Cooker Instructions
1. Season
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Add potatoes to slow cooker.
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Toss with oil/butter, garlic, salt, pepper, and herbs.
2. Cook
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Cover and cook:
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Low: 4–5 hours
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High: 2–3 hours
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Stir once halfway if possible.
Potatoes should be fork-tender.
3. Finish
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Taste and adjust salt.
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Add extra butter or Parmesan if using.
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Let sit 10 minutes uncovered to thicken.
🍽 Serve Warm
Perfect with chicken, steak, pork, or holiday mains.
🤔 Q & A (Slow Cooker Potato Secrets)
Q: Why no added liquid?
A: Potatoes release enough moisture on their own.
Q: Mine are watery—what happened?
A:
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Added broth or water
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Lid opened too often
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Overcooked
Uncover at the end to fix.
Q: Can I use russet potatoes?
A: Yes, but cut into large chunks so they don’t fall apart.
Q: Can I prep ahead?
A: Yes! Toss everything together, refrigerate overnight, cook next day.
Q: Can I make them crispy?
A: After slow cooking, spread on a sheet pan and broil 5–7 minutes.
🔥 Flavor Variations
Cheesy Garlic
Add Parmesan at the end
Ranch Style
Add ranch seasoning (½ packet)
Herb Butter
Finish with rosemary butter
🧠 Pro Tips
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Baby potatoes hold shape best
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Salt early for deep flavor
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Don’t overcrowd with too many add-ins
