Baby Potato Recipes Crockpot: Garlic Herb Potatoes
Baby potato recipes crockpot cooks keep coming back to are easy side dishes that need no oven. These garlic herb baby potatoes turn buttery and tender in the slow cooker, with a little crisp finish if you want it.
8
servings10
minutes5
hoursBaby potatoes cook with butter, garlic and herbs until creamy inside. A quick broil makes the skins crisp.
Ingredients
3 lb baby potatoes, halved if larger than a golf ball
4 tbsp butter, melted
2 tbsp olive oil
5 cloves garlic, minced
1 tsp dried parsley
1 tsp dried thyme
1 tsp dried rosemary, crushed
1 tsp garlic powder
1 1/2 tsp kosher salt
1/2 tsp black pepper
1/2 cup low-sodium chicken broth
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley
Directions
- Scrub the potatoes and pat dry. Halve any large ones so all pieces are similar in size.
- In a large bowl, whisk the melted butter, olive oil, garlic, dried herbs, garlic powder, salt and pepper.
- Add the potatoes and toss until coated.
- Pour the broth into a 6-quart slow cooker and add the potatoes.
- Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 3 1/2 hours.
- Check for tenderness with a fork. They should slide off easily with no firm center.
- Stir gently once, then sprinkle the Parmesan over the top.
- For crisp skins, spread the potatoes on a sheet pan and broil 4 to 5 minutes.
- Toss with the fresh parsley.
- Serve hot with the garlic butter from the pot spooned over.
Notes
- Fingerling or small Yukon Gold potatoes work too. Do not use large russets, which turn mealy. Add a handful of fresh thyme if you have it. Leftovers keep 4 days and are good crisped in a skillet. Skip the broth for a drier, roasted texture, though they may stick.
Why baby potatoes are good in a slow cooker
Baby potatoes are small, thin-skinned and creamy inside, which makes them the ideal potato for a slow cooker. They do not need peeling, they cook evenly, and they hold their shape after hours in the pot.
A garlic butter and herb coating clings to them as they cook and pools at the bottom. The potatoes taste like roasted potatoes with a soft, buttery texture, and the oven stays free for the main dish. It also frees up the oven, which is useful on holidays.
Ingredient notes
Baby potatoes: Use Yukon Gold, red or a mix of small potatoes. Pick ones of similar size. Halve anything larger than a golf ball so everything cooks at the same rate.
Butter and olive oil: The butter gives flavor, and the oil helps the herbs and garlic stick. Together they coat each potato.
Garlic: Five cloves sounds like a lot, but the flavor mellows in the pot. Mince it fine so it spreads evenly.
Dried herbs: Parsley, thyme and rosemary all hold up through the long cook. Crush the rosemary between your fingers to release its oils.
Parmesan and fresh parsley: These go on at the end, for a salty, rich finish and a pop of color.
Chicken broth: Just a half cup keeps the potatoes steaming so they cook through. Use low-sodium, and skip it only if you want a drier texture.
Tips for creamy, flavorful potatoes
Cut to the same size: Uneven pieces cook unevenly, leaving some hard and some soft. Halve the larger ones before you start.
Do not overcook them: The most common mistake is leaving them for the full time when your slow cooker runs hot. Test with a fork at the early end of the range. They are ready when a fork slides in with no resistance.
Crisp at the end: A few minutes under the broiler turns the skins golden. It is optional but worth it when you want a roasted look. Stir gently once during the cook so the garlic butter coats every piece.
Swaps and variations
Fingerling potatoes and small Yukon Golds work well. Add a pinch of smoked paprika for color and warmth, or lemon zest for brightness. Swap the Parmesan for crumbled feta or shredded cheddar. Fresh thyme or rosemary sprigs can replace the dried herbs.
Do not use large russet potatoes in this recipe. They turn mealy and fall apart in the pot, and the butter does not cling to the broken pieces. A spoonful of Dijon mustard whisked into the butter adds tang. Lemon zest and a squeeze of juice at the end also brighten the flavor.
What to serve with it
These potatoes go with almost any main course, such as roast chicken, steak, pork chops or baked salmon. Put them on a holiday table next to ham or turkey. A bowl of steamed green beans and a simple salad make a full plate. They are also great beside grilled sausages and a bowl of coleslaw at a cookout.
Storing and reheating
Refrigerate leftover potatoes for up to 4 days in a covered container. They are very good crisped in a skillet with a little butter the next day.
Reheat in a hot oven or an air fryer for the best texture. The microwave works, but the skins soften. They do not freeze well, because the texture turns watery after thawing. If the potatoes seem dry after reheating, a little melted butter brings them back.
Baby Potato Recipes Crockpot: Garlic Herb Potatoes at a glance
- Prep time: 10 minutes
- Cooking time: 5 hours
- Servings: 8 servings
- Ingredients: 13, led by baby potatoes, butter, olive oil, garlic
Tips for Baby Potato Recipes Crockpot: Garlic Herb Potatoes
Fingerling or small Yukon Gold potatoes work too. Do not use large russets, which turn mealy. Add a handful of fresh thyme if you have it. Leftovers keep 4 days and are good crisped in a skillet. Skip the broth for a drier, roasted texture, though they may stick.
Baby Potato Recipes Crockpot: Garlic Herb Potatoes FAQ
How long does Baby Potato Recipes Crockpot: Garlic Herb Potatoes take?
Baby Potato Recipes Crockpot: Garlic Herb Potatoes takes 5 hours of cooking after 10 minutes of prep.
How many people does Baby Potato Recipes Crockpot: Garlic Herb Potatoes serve?
This recipe makes 8 servings.
What do I need to make Baby Potato Recipes Crockpot: Garlic Herb Potatoes?
13 ingredients, led by baby potatoes, butter, olive oil, garlic. Amounts are in the recipe card above.
