Full of flavor, these crock pot potatoes are one of the most delicious and easiest side dishes you will ever make! Your family will enjoy the buttery garlic flavor and velvety tenderness in every bite!
Jump to:
The perfect side dish for any meal, these crock pot potatoes have a tender and velvety center and are slow cooked in a mouthwatering garlic and herb butter sauce. Garlic potatoes are easy to make and perfect for any weeknight dinner! They only take a few minutes to prepare and have a rich and authentic potato flavor in every bite.
Not only do these pair well with any meal, like with this rosemary thyme chicken, these are also perfect for Thanksgiving and Christmas! It's a convenient way to make a holiday side dish because you just set the crock pot on the counter and its out of the way. Served alongside this smoked turkey breast recipe or this garlic butter smoked prime rib, this is the only garlic potatoes recipe you'll ever need! You've never had potatoes this tender before!
🛒 Ingredients You'll Need
This recipe is made with simple ingredients you probably already have in the kitchen. Here's what you need to make these garlic parmesan potatoes:
- gemstone potatoes
- olive oil
- garlic
- butter
- Italian seasoning
- oregano
- dill
- basil
- salt black pepper
- parmesan cheese (to garnish)
Any small potato works well when making this crock pot potato recipe. A 1.5-pound bag of gemstone potatoes is my typical "go-to". While extra-virgin olive oil works great, using a flavor-infused olive oil really enhances the flavor in these garlic potatoes. Any flavored olive oil works well, especially rosemary or garlic infused. Any salted or unsalted butter works great, but I've had even better results using a creamy European butter. It adds a creamy consistency to the juices.
To get the best flavor, use fresh garlic cloves instead of store bought jarred garlic or garlic salt. Minced or finely chopped fresh garlic works best. Dried dill, basil, oregano, and Italian seasoning mixes and slow cooks incredibly well with the fresh garlic. Not only is the flavor unbelievably tasty, your kitchen will also smell incredible! For added flavor and texture, use a coarse salt such as kosher, Himalayan, or sea salt. While ground pepper works well, coarse ground black pepper works better. It's a subtle change that makes all the difference in the world flavor wise!
🥔 Best Potatoes To Use In The Crock Pot
Any small potato works well when making these garlic potatoes, but there are several varieties that work better than others. Any potato ranging from 1.5-2 inches in diameter works the best because the slow cooking method traps in the natural moisture of each potato making them incredibly moist and tender. Gemstone and fingerling potatoes get the best results because of their waxy skin. The flesh of the potato stays nice and firm while slow cooking. We're talking a velvety smooth and creamy texture in each bite!
You can find these at your local grocery store, but I've also been successful in finding these at Costco and local health food stores, like Sprouts or Trader Joe's. Gemstones typically have a combination of yellow, red, and purple potatoes. If you're not a fan of that variety, try using baby red or small Yukon gold potatoes.
🔪 How To Make Crock Pot Potatoes
Start by thoroughly rinsing the potatoes. Ensure there is no dirt or small buds. Add the uncooked potatoes to the slow cooker. There is no need to boil or soak them beforehand. Next, add the olive oil, butter, garlic cloves, dried oregano, basil, dill, Italian seasoning, salt, and pepper to the slow cooker.
Using a large spoon, stir all the ingredients together until slightly combined. Cook on low for 4 hours. When done, stir again so the potatoes are lightly covered with the butter herb mixture.
Add the crock pot potatoes to a large bowl. Top with freshly grated parmesan cheese and drizzled melted butter. Chopped parsley or green onions also add some extra color and flavor. These garlic parmesan potatoes are incredibly simple to make and is a fool-proof recipe that goes with any meal!
🍳 Main Course Pairing
These crock pot potatoes go well with so many main course dishes. We especially love serving these when I make this garlic filet mignon. Marinated in fresh garlic and rosemary, it pairs perfectly with these potatoes. They also pair amazingly well with seafood. Instead of serving rice with this salmon cucumber recipe, I serve these garlic potatoes. And if you like a little bit of sweet and savory, then pair these with this irresistible brown sugar chicken! And if you want to learn how to make mashed sweet potatoes, these also go really well with the brown sugar chicken! Regardless what main course you serve these with, I can pretty much guarantee you're going to love them!
💭 Expert Tips
- Don't peel or cut the potatoes. The skin helps lock in moisture and there is also a lot of nutrition in the peelings.
- For less mess, try using crock pot liners.
- Use a flavored olive oil when you can. While olive oil adds a nice light and buttery flavor, avocado and grape seed oil also tastes amazing!
- Dried seasonings not only work well when making these garlic potatoes, but they are also cost effective. However, use fresh herbs if you have some on hand.
- Check the potatoes 4 hours into the slow cooking process. Use the fork test and if it is slides smoothly into the potato with no pull, they are done. Make sure you don't overcook these because they will start to wither and dry out.
- While they are slow cooking, stir occasionally so the garlic herb liquid doesn't stick or burn to the bottom.
- When serving, slowly drizzle the remaining liquid from the slow cooker on top of the potatoes. That's where a lot of the flavor lives.
- Store any leftovers in a container with a lid in the refrigerator for 3-4 days.
- Reheat in the microwave for 30-45 seconds. To reheat in the oven, bake on 350° for 10-12 minutes or until warm.
- Do not freeze.
- A lot of people ask me what size crock pot they need for making this recipe. As long as the 1.5 pound potatoes fit in your crock pot, the size you use should not matter. This is the crock pot I use.
🙋 Frequently Asked Questions
Yes! It's one of the easiest, low-maintenance, and tastiest cooking methods for raw potatoes!
Yes! You can even triple the recipe. You'll need to increase the cooking time to 6-8 hours. Depending on the size of the potatoes, they may need to cook longer. You want them to be fork tender, so check them every hour after 6 hours of slow cooking.
Do not add any water when making this recipe. And do not soak the potatoes before slow cooking. Water will naturally release from them while they slow cook. Olive oil and butter also add just enough moisture to this recipe. This will ensure they are perfectly moist and tender (not mushy) once they have been cooked.
👩🍳 More Crock Pot Recipes
There are so many fantastic recipes you can be making. This boneless chicken thighs with pesto recipe is hearty, delicious, and full of savory flavor in every bite! And this savory slow cooker brisket is juicy and is fall-apart tender! If you have never made slow cooker pinto beans, they don't require soaking and it only takes 4 simple ingredients to make this recipe! And bbq short ribs made in the slow cooker are undeniably one of the best ways to eat ribs, period!
Want more recipes? Get my entire collection of crock pot recipes where you will find simple dinners that everyone will enjoy!
Follow Recipes Worth Repeating for more amazing recipes!
Easy Crock Pot Potatoes
Equipment
- crock pot
Ingredients
- 1 1.5 lb Gemstone potatoes
- 2 Tablespoons extra-virgin olive oil
- 2 Tablespoons butter, softened
- 5 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried dill
- ½ teaspoon salt
- ¼ teaspoon dried Italian seasoning
- ¼ teaspoon ground pepper
- ¼ cup grated Parmesan cheese
- fresh chopped chives or parsley, to garnish
Instructions
- Thoroughly rinse the potatoes and place them in a crock pot.
- Add the olive oil, butter, garlic cloves, dried oregano, basil, dill, salt, Italian seasoning, and pepper.
- Stir until slightly combined. The butter should be soft enough to mix well with all the other ingredients and coat lightly.
- Set the temperature to low, put on the lid, and cook for 4 hours.
- When done, remove the potatoes and place them in a large bowl.
- Stir in freshly grated Parmesan cheese and top with the chopped chives or parsley.
- Serve immediately.
Video
Notes
- Don't peel or cut the potatoes. The skin helps lock in moisture and there is also a lot of nutrition in the peelings.
- For less mess, try using crock pot liners.
- Olive oil adds a nice light and buttery flavor, but avocado and grape seed oil also work well.
- Dried seasonings not only work well when making these garlic potatoes, but they are also cost-effective. However, use fresh herbs if you have some on hand.
- Check the potatoes 4 hours into the slow cooking process. Use the fork test and if it slides smoothly into the potato with no pull, they are done. Make sure you don't overcook these because they will start to wither and dry out.
- While the potatoes are slow cooking, stir occasionally so the garlic herb mixture doesn't stick or burn to the bottom.
- When serving, slowly drizzle the remaining liquid from the slow cooker on top of the potatoes. That's where a lot of the flavor lives.
- Store any leftovers in a container with a lid in the refrigerator for 3-4 days.
- Reheat in the microwave for 30-45 seconds. To reheat in the oven, bake on 350° for 10-12 minutes or until warm.
- Do not freeze.
- A lot of people ask me what size slow cooker they need for this recipe. As long as the 1.5-pound potatoes fit in your crockpot, your crockpot size should not matter.
Nutrition
Update Notes: This post was originally published in October of 2016, but was re-published with updated step-by-step instructions, pictures and tips in August 2022.
Natasha @ Salt & Lavender
These look delectable! I'm always roasting little (and normal sized) potatoes, but I've never tried doing them in the slow cooker. Have fun in London! I'm heading there soon myself to visit family.
Amanda Mason
Thanks! Yes - such an easy recipe and so full of flavor!! Have fun in London! It's so amazing here, especially as we enter into the holiday season!
sharon
no water?
Amanda Mason
Correct! No water is needed because your potatoes are going to naturally "make" water. Plus, the olive oil will help with the moisture and that's how they cook all the way through. STart checking these at 3 hours...mine were 100% done right at 4 hours on low in the crock-pot.
Peg
Love to try these, but could you use fresh basil as dried has no flavor to me.
Amanda Mason
Yes!! Using the fresh version of the herb in the recipe would be amazing!! Let me know how you like it and I'll try that next time I make these!!
Debbie Ambrico
Directions don't mention adding the butter. Should it be melted and do you add it with all the rest of the ingredients or at the end?
Amanda Mason
Hi - good catch! I added the specific steps about the butter to steps 2 and 3! Thanks! Let me know if you need more info here!
Lil
this recipe looks yummy. How many pounds in a small bag? I have a very large Costco bag so wanted to know the weight recommended or the number of potatoes.
Amanda Mason
The bag I used was 1.5 pounds. I used gemstone potatoes. If you weigh out your small potatoes you got at costco, use 1.5 pounds. I hope that is helpful!
Sheryl Rieves
This looks so yummy! The number of servings and calories are different in the recipe and nutritional information, which one is correct?
Amanda Mason
Hi there - It's 4 servings not 6. So the servings size is 1 cup of cooked potatoes to make a total of 4 servings. 275 calories per serving. Let me know if that helps or if you have any questions on this! And yes - they are SO yummy!!
Jan Gervasi
This looks/sounds so yummy, but my "print" button won't produce copy of the recipe. Any suggestions how I can get much desired copy?
Amanda Mason
Hi there - my print button is working with no problem. Make sure all your pop-up blockers are not blocking the print functionality. Also - what browser are you on? I would suggest trying to print in FireFox or Chrome. Let me know if you have any other issues and we can troubleshoot.
Donna Winget
can you double this recipe? I am cooking for a larger crowd.
the potatoes look delicious!
Amanda Mason
I have not tried to double the recipe but yes you could. Just do the fork test around 4 to 5 hours in the crockpot and see if the potatoes are done. They may need more around 5-6 hours to get all the way done if you double the recipe! Let me know how it turns out!
Debree
What is the size of your crockpot? I have a small one and will probably have to make adjustments to the recipe.
Amanda Mason
Hi - I have the large oval crockpot but I also have to regular tall one that's of average size and 1.5 pounds of the potatoes that this recipe calls for should work fine in any crockpot you have without having to adjust the recipe. As long at the 1.5 pound potatoes fit in your crockpot - you should be good!! I hope that's helpful!
Carol Ann
I doubled the recipe (3 pounds potatoes) for our Christmas Eve buffet but the potatoes were far from done after four hours. I had to put them on a baking sheet and bake them in the oven. I only had time to leave them in for 25 minutes and they still needed more time. I wonder if adding a small amount of water would help? And I suppose they would need to cook 8 hours or so in the crock pot? I think the idea is great for dinners or buffets with a lot of people because it frees up space in the oven for other things.
Amanda Mason
Doubling the recipe and cooking them in the crock-pot for 4 hours total is not going to get the potatoes done. If you double the recipe, you need at least 5-6 hours to get the potatoes all the way done...probably the full 6 hours if not more. But like I mentioned, I have not doubled the recipe before so I don't know the actual cooking time for that quantity. When testing a recipe for a large group of people, I'd allow up to 8 hours to ensure they are fully cooked. You can always put them in them in the oven to "re-warm" them.
When I make these, I don't use any water and they turn out great! But I only use 1.5 lbs of small gemstone potatoes.
My recommendation is for you to double the recipe and let them cook for 6-8 hours and really test out how long it takes to ensure they are done. I'm thinking probably around hour 7 or 8 they will be done.
I hope that helps!