Crockpot Golden Potatoes with Garlic and Herbs
Crockpot golden potatoes are creamy inside, tender all the way through and ready with almost no work. Yukon Gold potatoes, butter and herbs cook slowly together until the potatoes soak up all the flavor.
Crockpot Golden Potatoes with Garlic and Herbs
Course: Side DishDifficulty: Easy8
servings10
minutes6
hoursBaby Yukon Gold potatoes slow cooked in butter, garlic and herbs. They come out creamy and well seasoned.
Ingredients
3 lb small golden potatoes, scrubbed and halved
6 tablespoons butter, cubed
5 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried parsley
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 cup low-sodium chicken broth
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
Directions
- Scrub the potatoes and halve any larger than a golf ball so they cook at the same speed.
- Pour the olive oil into a 6-quart slow cooker and add the potatoes.
- Sprinkle the salt, pepper, dried parsley, thyme, onion powder and paprika over the potatoes and toss well.
- Scatter the garlic and butter cubes across the top.
- Pour in the broth around the edges, not over the seasoning.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours.
- Stir gently once halfway through if you are home, so the butter coats every piece.
- Test with a fork. The potatoes are done when it slides in with no resistance but the halves still hold their shape.
- Stir in the chives and fresh parsley.
- Serve hot, spooning any garlic butter from the bottom of the crock over the top.
Notes
- Use red potatoes in place of golds if you like. Add a spoonful of grated Parmesan at the end for a finish. Store leftovers in the fridge for 4 days and crisp them in a skillet for breakfast hash.
Why this version works
Golden potatoes have a naturally buttery, creamy flesh that stays smooth rather than mealy. Slow cooking lets them absorb butter and garlic from the bottom of the pot, so the seasoning goes all the way through. A pot of these needs almost no care, so the oven stays free for the main dish.
In the oven the outsides often brown before the inside is soft. The slow cooker steams them gently, so each piece is tender from edge to center and nothing needs turning or watching. That means you can walk away at lunchtime and come home to a side dish that looks like it took an hour of effort.
Ingredient notes
Golden potatoes: Look for small, firm Yukon Golds with smooth skin and no green spots. Skins stay on, so scrub them well. Small ones, about the size of a golf ball, cook faster and look better on the plate.
Butter: Use real butter, cubed so it melts evenly. Salted is fine, just reduce the added salt a little. Real butter melts into the juices and coats the potatoes with a glossy sheen.
Garlic: Fresh minced garlic has more flavor than jarred, and it mellows into something sweet over six hours. Peel off the papery skin first, and use a garlic press if you are in a hurry.
Broth: A small amount stops the bottom from scorching. Water works if you have nothing else. Use low-sodium so you control the seasoning yourself.
Fresh herbs: Dried herbs go in at the start, while chives and parsley go in at the end for color and brightness. Garlic chives are a good swap if you can find them.
Tips for the best result
Cut to the same size: Uneven pieces are the most common problem. Small bits turn to mush while big ones stay hard. Halve large potatoes and leave small ones whole, so everything finishes together.
Keep the liquid low: More than a half cup of broth makes boiled potatoes instead of a rich side. Skip it entirely if you like a drier, roasted texture, and use only the butter and oil.
Do not open the lid often: Every peek costs about 20 minutes of cook time, so stir only once. If you must check, do it quickly and put the lid back right away.
Pin it
Swaps and variations
Swap the herbs for Italian seasoning or ranch seasoning powder for a different flavor. Use olive oil instead of butter to make it dairy-free, and add a pinch of cayenne for heat. Smoked paprika adds a roasted flavor that makes the potatoes taste like they came from a grill.
Russet potatoes do not work as well here. They break down and turn grainy before the center softens.
What to serve with it
These go with almost any main: roast chicken, pork chops, meatloaf or a holiday ham. For a simple table, add a green salad and fresh rolls. Spoon extra garlic butter over the top at the table. A little sour cream on the side goes well with them.
Storing, freezing and reheating
Cool and store in a covered container in the fridge for up to 4 days. Reheat in a hot skillet with a little butter so the cut sides crisp, or microwave in 1 minute bursts. Leave out the fresh herbs until you reheat, so they stay green.
Potatoes can turn grainy after freezing, so it is best to eat them within the week.
Crockpot Golden Potatoes with Garlic and Herbs at a glance
- Prep time: 10 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 13, led by golden potatoes, butter, garlic, olive oil
Tips for Crockpot Golden Potatoes with Garlic and Herbs
Use red potatoes in place of golds if you like. Add a spoonful of grated Parmesan at the end for a finish. Store leftovers in the fridge for 4 days and crisp them in a skillet for breakfast hash.
Crockpot Golden Potatoes with Garlic and Herbs FAQ
How long does Crockpot Golden Potatoes with Garlic and Herbs take?
Crockpot Golden Potatoes with Garlic and Herbs takes 6 hours of cooking after 10 minutes of prep.
How many people does Crockpot Golden Potatoes with Garlic and Herbs serve?
This recipe makes 8 servings.
What do I need to make Crockpot Golden Potatoes with Garlic and Herbs?
13 ingredients, led by golden potatoes, butter, garlic, olive oil. Amounts are in the recipe card above.
