These slow cooker roasted potatoes are cooked in the Crock Pot until perfectly tender! They’re tossed in a Ranch-inspired mix of seasonings, including onion and garlic powders, dill, and parsley. Make them as an easy vegan side dish for a weeknight dinner or holiday meal!

slow cooker potatoes in a serving bowl topped with chopped parsley

Dust off your Crock Pot everyone, it’s time to make your new favorite vegetable side dish! These slow cooker roasted potatoes taste just like potatoes you bake in the oven but have the added benefit of being able to made in advance in a “set and forget” kind of way.

As a result, they’re just perfect for busy weeknights and entertaining. You could even make them for meal prep to reheat for dinners, add to lunch bowls, or serve with eggs for easy breakfasts.

In terms of seasonings, I took inspiration from dried Ranch dressing mix and coated them in a blend of onion, garlic, dill, parsley, salt, and pepper. YUM. If that doesn’t sound good to you, don’t worry, I included some variation ideas in the post.

Be sure to bookmark this post for Thanksgiving, Christmas, or Easter. These taters would also be great for St. Patrick’s Day!

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Ingredients and Substitutions
Variations
Instructions
Storage and Reheating
Serving Ideas
More Potato Recipes
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four red potatoes, olive oil, and seasonings on a counter next to each other

Ingredients and Substitutions

Potatoes: I personally like this recipe with red potatoes, but you can of course substitute yellow, Yukon gold, or russet potatoes. You’ll need 2 pounds of potatoes, which equates to 4 or 5 red potatoes.
Extra virgin olive oil: My favorite brand is Partanna.
Seasonings: I use a mix of onion and garlic powders, dried dill, dried parsley, kosher salt, and freshly ground black pepper. You can substitute fresh garlic, dill, or parsley for the dried versions if desired. FYI, 1 tablespoon of fresh herbs equals 1 teaspoon dried (3:1 ratio).
Fresh herbs for garnish: This is optional, but I like to sprinkle chopped parsley or chives on my slow cooker roasted potatoes before serving.

Variations

Instead of Ranch-inspired seasoning, you can season your potatoes with any of these combinations:

Parsley, rosemary, and thyme
Paprika and onion powder
Cumin, cinnamon, and garlic powder
Tarragon and lemon zest

Instructions

The full recipe with ingredient quantities is at the bottom of the post. Scroll down to see it or click the “jump to recipe” button at the top of the post.

red potatoes cut into chunks on a bamboo cutting board

Scrub the potatoes clean and cut into 1-inch pieces. You can peel the potatoes if desired, but I prefer to leave the skin. For more tips, see my tutorial on How to Cut Potatoes.

red potatoes tossed with olive oil and seasonings in a slow cooker

Transfer the potatoes to the slow cooker (I use a 4.5-quart Crock Pot for reference). Toss with olive oil and seasonings. Cook until fork-tender, about 2 to 3 hours on high or 4 to 6 hours on low.

Storage and Reheating

Slow cooker roasted potatoes can be kept in an airtight container in the refrigerator for up to 5 days. You can reheat them in the microwave for 1 to 2 minutes until warmed through. Alternatively, you can reheat them in a baking dish or on a lined baking sheet in the oven at for 10 to 15 minutes at 400 degrees F.

Serving Ideas

As a side dish, slow cooker roasted potatoes pair well with meat roasts or stews. You can also pair them with salmon, burgers, or pork chops. For a vegetarian option, serve them with veggie burgers like my Sweet Potato and Black Bean Burgers. Finally, try them as part of a brunch spread with my Sheet Pan Omelet, Easy Broccoli Cheese Egg Bake, or Baked Ramekin Eggs.

More Potato Recipes

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