Description
Okay, let’s be real: sometimes you just need a side dish that basically cooks itself while you’re juggling a million other things. That’s where these crockpot potatoes swoop in and save the day. You toss in a handful of baby potatoes with olive oil, garlic, and salt, set it, forget it, and a few hours later you’ve got buttery, fork-tender potatoes that everyone will love.
Ingredients
Scale
- 2 pounds small potatoes (baby red, yellow, or fingerling; leave skins on)
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced (or 1 teaspoon garlic powder)
- ½ teaspoon kosher salt
- Optional: chopped fresh parsley, thyme, or rosemary, flaked sea salt, melted butter for serving
Instructions
- Add potatoes, olive oil, garlic, and salt to a 6-quart crockpot. Stir to coat.
- Cover and cook: 3–4 hours on high or 5–6 hours on low, until potatoes are fork-tender.
- Stir, taste, and adjust with more olive oil or salt if needed.
- Toss with herbs or finish with flaky sea salt. Serve hot!
Notes
Cut potatoes evenly if larger than 2 inches. For extra crispiness, broil for 3–5 minutes after cooking.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 149
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg