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These slow cooker potatoes are fork-tender and full of flavor. You only need one ingredient, plus your choice of oil and seasonings! Just toss them into the crock pot and cook.
These potatoes are the perfect holiday side dish that you can make without an oven. Or a weeknight where you are on the go and want something waiting for you.
For another easy recipe, try these crock pot mashed potatoes. And if you’re looking for an easy oven method, check out my oven-roasted potatoes, too!
Table of Contents
I’ve been testing out ways to cook potatoes in my slow cooker that recreate the crisping effect of the oven, where the outside browns and the insides stay soft and fluffy. I’ve finally nailed it! These slow cooker potatoes are so easy, and with a few simple seasonings, they come out full of flavor. I’ve definitely found my new favorite way to cook potatoes, just in time for the holidays!
Why You’ll Love Slow Cooker Potatoes
- No oven. I love making slow cooker potatoes during the holidays when my oven is tied up roasting our Thanksgiving turkey or Christmas ham. It saves that valuable oven space! Even better, these potatoes are hands-free.
- Tender and flavorful. There’s something about slow-cooked potatoes that’s seriously irresistible. They turn out tender and fluffy inside and a little browned at the edges, while all the flavor in the seasoning seeps in.
- Versatile. These crock pot potatoes aren’t just great for holidays and special occasions. I love cooking a batch of these potatoes during the week, or on Game Day. It’s so easy! They even make a tasty stand-in for hashbrowns at breakfast.
Recipe Ingredients
Really, you need just one ingredient: Potatoes! Then it’s a matter of choosing a nice quality cooking oil and some seasonings.
Below are some notes on what I use for this recipe. You’ll find the printable recipe with the amounts in the recipe card after the post.
- Potatoes – I use red potatoes, but any small waxy potatoes will work. Baby potatoes are a good option.
- Olive Oil – Or another mild oil, like avocado oil.
- Seasonings – For this recipe, I combine dried thyme with garlic powder, salt, and pepper. You can use any seasonings you’d like and follow the same recipe. Try Italian seasoning or Cajun seasoning. I include more suggestions later on.
How to Cook Potatoes in the Slow Cooker
I don’t think I’ve found an easier way to cook potatoes! Just add your ingredients to the crock pot or slow cooker, and walk away. Plus, clean-up is quick! Here are the steps. Scroll down to the recipe card for printable instructions.
- Prep. First, scrub and rinse the potatoes under cold water. Afterward, dice the potatoes into 1” cubes (if you’re cooking baby potatoes, just chop them in half).
- Season the potatoes. Next, toss the diced potatoes with olive oil and seasonings. You can do this in a bowl, but I usually just toss them right in the slow cooker.
- Cook! Spread the potatoes out in the bottom of the slow cooker. Close the lid and cook on High for 2-3 hours, or on Low for 3-4 hours. Check that the potatoes are fork-tender before serving.
Tips and Variations
- Cut the potatoes to the same size. This way, the potatoes will cook through evenly.
- Change up the seasoning. I mentioned it earlier, but you can season the potatoes any way you’d like. Use your favorite store-bought or homemade spice blend, or try a Tex-Mex variation with homemade taco seasoning or fajita seasoning.
- Add a dressing. Toss these slow cooker potatoes in a dressing first, like spinach pesto.
Frequently Asked Questions
These slow cooker potatoes usually become fork-tender after about 3 hours on High, or 4 hours on Low. Check the potatoes as they near the end of the cooking time. If they’re easy to pierce with a fork or knife, they’re cooked!
It’s not necessary for this recipe. That being said, if you’d like your potatoes to crisp up a bit more while they cook, you can par-boil them for 10 minutes before adding them to the slow cooker.
Yes! These slow cooker potatoes soften nicely even without any water or cooking liquid. They even get a little browned at the edges (otherwise, we’d end up with steamed potatoes!).
Serving Suggestions
I can’t think of any dinner that isn’t made better with a side of crispy-fluffy slow cooker potatoes! I love setting these potatoes to cook on weekday afternoons, so I can come home and serve them with baked BBQ chicken and a Caesar salad. Dinner is sorted!
These crock pot potatoes are also great to make during the holidays. They’re the perfect Thanksgiving side dish with more favorites like sausage stuffing, roasted green beans, and cranberry sauce. Don’t forget the gravy!
Storing and Reheating Leftover Potatoes
- Refrigerate. Leftover slow cooker potatoes keep well in the fridge, just let them cool beforehand and store them in an airtight container. They’ll last for up to 4 days. If I have a lot of leftover potatoes, I’ll turn them into a potato salad!
- Reheat. My favorite way to reheat these potatoes is in the oven or air fryer so that they crisp up a little. 350ºF for a few minutes does the trick. Feel free to use the microwave if you’re in a hurry.
More Potato Recipes
Slow Cooker Potatoes
Ingredients
- 2 pounds red potatoes, can use baby potatoes as well
- 2 Tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- Clean potatoes well and dice into cubes about 1 inch in size. Make sure they are all about the same size so they cook evenly. If using baby potatoes just cut them in half.
- Toss together cut potatoes with olive oil and seasonings and mix until the potatoes are very evenly coated.
- Spread into the base of the slow cooker, cover and cook on high for 2-3 hours or low for 3-4 hours. Potatoes should be fork tender when done cooking.
- Notes – season any way you like and follow the same recipe
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made these potatoes tonight and loved them. These are going to be a hit in our house. Thanks so much!!