Crockpot Roasted Potatoes
These roasted potatoes in crockpot style come out tender with seasoned, lightly crisp edges when you finish them under the broiler. It frees up the oven for the main dish.
8
servings15
minutes5
hoursBaby potatoes cook in a slow cooker with garlic and herbs, then get a quick broil for golden edges. It is an easy side for any roast.
Ingredients
3 lb baby Yukon Gold potatoes, halved
1/4 cup olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tsp dried thyme
1 tsp paprika
1 1/2 tsp kosher salt
1/2 tsp black pepper
2 tbsp butter, cubed
1/4 cup low-sodium beef broth
2 tbsp chopped fresh parsley
Directions
- Wash the potatoes and halve any bigger than a golf ball so they cook evenly.
- Pat them dry with a towel.
- In the slow cooker, toss the potatoes with the olive oil, garlic, rosemary, thyme, paprika, salt and pepper.
- Pour the broth around the edges and dot the potatoes with butter.
- Lay a clean paper towel under the lid to catch steam, then cover.
- Cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until a fork slides in easily.
- Heat the broiler with a rack about 6 inches from the element.
- Spread the potatoes on a sheet pan and spoon over some of the liquid.
- Broil 4 to 6 minutes until the edges are golden, watching closely.
- Sprinkle with parsley and serve right away.
Notes
- Add a halved onion or whole garlic cloves. Use red potatoes if you like. Store leftovers 4 days in the fridge and reheat in a hot skillet to bring back the crisp. Serve with roast beef, chicken or ham.
Why crockpot roasted potatoes need a finishing step
Slow cookers steam. That is the honest truth about roasted potatoes in crockpot recipes: you get soft, creamy centers with herb flavor in every bite, but no crisp skins. Starting in the slow cooker frees your oven for the main dish and leaves the potatoes ready when you are.
A short trip under the broiler at the end fixes the texture. Five minutes gives you golden, crackly edges. A paper towel under the lid catches the steam, so the potatoes do not sit in drips of water.
Picking your ingredients
Baby Yukon Gold potatoes: choose small ones of the same size, about 1 1/2 inches. Halve anything bigger. Their thin skins need no peeling and the flesh is buttery.
Olive oil: a quarter cup coats the potatoes and carries the seasoning. It also keeps the skins from drying out during a long cook.
Rosemary and thyme: fresh rosemary chopped fine gives the real roasted taste. Dried thyme works well because it holds its flavor through the long cook.
Beef broth: just a quarter cup, poured around the edges, creates enough steam to cook the potatoes without boiling them.
Garlic: mince it fresh. Jarred garlic tastes sour after hours of heat.
Parsley: chop it fresh and add it at the very end. Cooked parsley loses color and turns dull, but a handful sprinkled on top gives the potatoes a fresh, clean finish.
Tips for the best potatoes
Dry them well: wet potatoes dilute the oil and seasoning. Pat them dry with a towel after washing. A pan with a rim works best, since it keeps the cooking liquid from running off. Use a rack set in the upper third of the oven.
Do not overcrowd: the most common mistake is a cooker so full that the top layer steams unevenly. Fill it no more than two-thirds, and stir once at the 3 hour mark if you are home.
Use the broiler: spread the cooked potatoes on a sheet pan, spoon over a bit of the cooking liquid, and broil 4 to 6 minutes on a rack 6 inches from the heat. Watch closely, since they go from golden to burnt in a minute.
Make it your way
Use ranch seasoning instead of herbs, or Parmesan and lemon zest at the end. Vegetable broth works for a vegetarian side. Add halved shallots or carrot chunks for variety. Smoked paprika can become cajun seasoning. A splash of balsamic vinegar at the end also works well.
Large russet chunks do not work well here. They fall apart and turn mealy before the center is cooked.
How to serve it
These go with roast chicken, pork chops, steak or a baked ham. They also work on a holiday table, since they do not need oven space. Serve in a warm bowl, scatter fresh parsley on top, and offer sour cream or aioli for dipping. Leftovers also make a good breakfast hash with a fried egg on top, so cook the full amount.
Make ahead and store
Store leftovers in the fridge for 4 days. Reheat them in a hot skillet or air fryer to bring back some crispness. The microwave works but leaves them soft. Keep the skin on. It holds the potato together, and it is the part that crisps.
Freezing is not ideal, as cooked potatoes can turn grainy. If you must, freeze for up to 2 months and reheat from frozen in a 400°F oven for about 20 minutes.
Crockpot Roasted Potatoes at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 8 servings
- Ingredients: 11, led by baby Yukon Gold potatoes, olive oil, garlic, fresh rosemary
Tips for Crockpot Roasted Potatoes
Add a halved onion or whole garlic cloves. Use red potatoes if you like. Store leftovers 4 days in the fridge and reheat in a hot skillet to bring back the crisp. Serve with roast beef, chicken or ham.
Crockpot Roasted Potatoes FAQ
How long does Crockpot Roasted Potatoes take?
Crockpot Roasted Potatoes takes 5 hours of cooking after 15 minutes of prep.
How many people does Crockpot Roasted Potatoes serve?
This recipe makes 8 servings.
What do I need to make Crockpot Roasted Potatoes?
11 ingredients, led by baby Yukon Gold potatoes, olive oil, garlic, fresh rosemary. Amounts are in the recipe card above.
