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4.99 from 52 votes

Easy Crock Pot Potatoes

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!
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 261kcal
Author: Amanda Mason

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

Calories: 261kcal | Carbohydrates: 27g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 397mg | Potassium: 646mg | Fiber: 3g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 30.7mg | Calcium: 97mg | Iron: 1.5mg