These slow-cooker roasted potatoes are one of the easiest and most delicious side dishes to make for any weeknight meal! Russet potatoes are cooked low and slow with butter, garlic, tasty herbs, and Italian seasoning, then topped with Parmesan cheese for an incredible flavor the whole family will love! Once you try them, you'll never want to make roasted potatoes any other way!
Easy Slow Cooker Roasted Potatoes
Slow-cooker potatoes are a game-changer for potato lovers! These spuds are tender, buttery, and bursting with savory flavor! The texture is amazing too – crispy on the outside and soft on the inside.
This dish is perfect for any occasion, from a cozy family dinner to a big holiday feast! The best part is that it's incredibly easy to make, so you don't have to spend hours in the kitchen to enjoy a flavorful and satisfying side dish that you can pair with any main course!
Jump to:
🥘 Slow Cooker Roasted Potatoes Ingredients
There are no complicated ingredients on this list! You might even have most of the items needed in your pantry already.
- Russet Potatoes - 2 pounds of russet potatoes (washed, diced, 4-5 Russet potatoes is about 2-2.5 lbs).
- Olive Oil - 2 tablespoons of olive oil (extra virgin or you can use melted bacon grease).
- Butter - 2 tablespoons of butter (melted).
- Garlic - 1 tablespoon of garlic (minced).
- Onion Powder - 1 teaspoon of onion powder (or ½ tablespoon of dried minced onion).
- Paprika - 1 teaspoon of paprika (or smoked paprika).
- Dried Oregano - ½ teaspoon of dried oregano.
- Dried Basil - ½ teaspoon of dried basil.
- Salt & Pepper - ¼ teaspoon of each, salt & pepper (to taste).
- Parmesan Cheese (optional) - ¼ cup of grated Parmesan cheese (for serving).
- Chives - fresh chives (or parsley, optional for garnish).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Slow Cooker Roasted Potatoes
It can't get any easier than prepping your potatoes, adding ingredients, and letting your slow cooker do the work for you! You will need a slow cooker, some measuring spoons, a large mixing bowl, and a wooden spoon to get started.
4-5 Russet potatoes are approximately equal to 6 servings! There's plenty for the whole family to enjoy.
- Prep potatoes. Prep your 2 pounds of potatoes by thoroughly washing them, cubing them into relatively equal-sized chunks, then place them in the bottom of your slow cooker.
- Add ingredients. Pour the extra virgin 2 tablespoons of olive oil (or melted bacon grease), 2 tablespoons of melted butter, 1 tablespoon of minced garlic, ½ teaspoon of dried oregano, ½ teaspoon of dried basil, 1 teaspoon of onion powder (or dried minced onion), ¼ teaspoon of salt, ¼ teaspoon pepper, and 1 teaspoon of paprika on top of the potatoes.
- Stir. Use a wooden spoon to stir the ingredients until they are well combined.
- Cook. Cover with lid and turn the slow cooker on and cook on low for 4-5 hours, or on high for 2-3 hours. *Stir the potatoes occasionally to keep the seasoning from burning.
- Transfer. Once your potatoes are fork-tender, remove them from the Crock Pot and transfer them to a large mixing bowl.
- Serve. Add the Parmesan cheese and stir until well combined. Top your potatoes with the chives or parsley as a garnish, if using. Serve immediately.
These delicious and tender potatoes make a wonderful addition to just about any meal! I love serving them with a baked T-bone steak and bacon-wrapped asparagus! Enjoy!
💭 Angela's Tips & Recipe Notes
- 4 to 5 Russet potatoes are approximately equal to 2 to 2 ½ pounds.
- In place of the dried oregano and dried basil, you can use 1 teaspoon of Italian seasoning.
- I recommend keeping the potato peels on because the skin will help lock in moisture.
- If you are choosing to cook on the low setting, check your potatoes at the 4th hour to see if a fork will slide out smoothly. If so, your potatoes are done. Make sure to not overcook the potatoes or they will dry out and wither.
- Occasionally stir throughout the cooking process so that the minced garlic doesn't stick to the bottom of your slow cooker.
- You can use the juices at the bottom to drizzle on top when you are serving for extra flavor.
🥡 Storing & Reheating
Place any leftover roasted potatoes in a seal-able container, then store them in the refrigerator for up to 3-4 days.
Reheating Slow Cooker Roasted Potatoes
Preheat your oven to 350°F (175°C). Reheat your leftover roasted potatoes in a baking dish for 10-12 minutes or until they are heated to your liking. Alternatively, you can reheat them in the microwave in 30-second increments at a time.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
If your roasted potatoes turn out tough, you most likely cooked them too long. When you're cooking on low or high use a fork to pierce the potatoes, when your fork slides out smoothly, your potatoes are ready to serve.
Roasted potatoes pair well with many different dishes! You can serve these delicious potatoes with your favorite proteins like fish, pork, ham, chicken, beef, lamb, and venison! Try serving them with my grilled swordfish, pan-seared pork chops, honey-baked ham, grilled chicken thighs, grilled beef heart steaks, lamb meatballs, or my venison tenderloin roast!
Yes! Although I recommend using Russet potatoes in this recipe, you can use gemstone potatoes, red potatoes, Yukon gold potatoes, or fingerling potatoes if you'd like.
😋 More Tasty Potato Recipes
- Oven Baked Potatoes - These baked potatoes are perfectly crisp on the outside and incredibly fluffy on the inside!
- Bacon Cream Cheese Mashed Potatoes - Elevate your mashed potato side dish by adding in some bacon, cream cheese, butter, and tasty herbs!
- Potato Salad - This potato salad can be whipped up in a pinch and customized to suit your family's favorite flavors!
- Mashed Potato Casserole - This delicious recipe features mashed potatoes with cheese, flavorful seasoning, and a breadcrumb topping!
- Instant Pot Au Gratin Potatoes - Once you make cheesy and creamy au gratin potatoes in your Instant Pot, you'll never want to make them any other way!
- Yellow Mashed Potatoes - This recipe only requires a handful of basic ingredients to make incredibly flavorful mashed potatoes!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Slow Cooker Roasted Potatoes
Ingredients
- 2 lbs russet potatoes (washed, diced, 4-5 Russet potatoes is about 2-2.5 lbs)
- 2 tablespoon olive oil (extra virgin, or you can use melted bacon grease)
- 2 tablespoon butter (melted)
- 1 tablespoon garlic (minced)
- 1 teaspoon onion powder (or ½ tablespoon of dried minced onion)
- 1 teaspoon paprika (or smoked paprika)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon each, salt & pepper (to taste)
- ¼ cup grated Parmesan cheese (optional, for serving)
- fresh chives (or parsley, optional for garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Prep your potatoes by thoroughly washing them, cubing into relatively equal sized chunks, and then place them at the bottom of your slow cooker.
- Pour the extra virgin olive oil (or melted bacon grease), melted butter, minced garlic, dried oregano, dried basil, onion powder (or dried minced onion), salt, pepper, and paprika on top of the potatoes.
- Use a wooden spoon to stir the ingredients until they are well combined.
- Cover with lid and turn the slow cooker on and cook on low for 4-5 hours, or on high for 2-3 hours. *Stir the potatoes occasionally to keep the seasoning from burning.
- Once your potatoes are fork-tender, remove them from the Crock Pot and transfer them to a large mixing bowl.
- Add the Parmesan cheese and stir until well combined. Top your potatoes with the chives or parsley as a garnish, if using. Serve immediately.
Notes
- 4 to 5 Russet potatoes are approximately equal to 2 to 2 ½ pounds.
- In place of the dried oregano and dried basil, you can use 1 teaspoon of Italian seasoning.
- I recommend keeping the potato peels on because the skin will help lock in moisture.
- If you are choosing to cook on the low setting, check your potatoes at the 4th hour to see if a fork will slide out smoothly. If so, your potatoes are done. Make sure to not overcook the potatoes or they will dry out and wither.
- Occasionally stir throughout the cooking process so that the minced garlic doesn't stick to the bottom of your slow cooker.
- You can use the juices at the bottom to drizzle on top when you are serving for extra flavor.
- To store: Place any leftover roasted potatoes in an airtight container and store them in the fridge for up to 3-4 days.
- To reheat: Preheat your oven to 350°F (175°C). Reheat your leftovers in a baking dish for 10-12 minutes or until they are heated to your liking. Alternatively, you can reheat them in the microwave in 30-second increments at a time.
Jim says
Sorry Angela,I didn't see that I could change the Ianguage.can't wait to try the potatos