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!
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.
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.
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
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.
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.
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.
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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Slow Cooker Roasted Potatoes
- Scrub the potatoes clean. Peel if desired, but I prefer to leave the skin. Cut them into 1-inch chunks.
- Transfer the potatoes to the slow cooker and toss with olive oil. Sprinkle the seasonings on top and stir until everything is coated.
- Cook on high for 2 to 3 hours or low for 4 to 6 hours until the potatoes are easily pierced with a fork. Stir about every hour to promote even cooking and to prevent the seasonings from burning. Cooking time will depend on the type and strength of your slow cooker. I used a fairly old model of a 4.5-quart slow cooker and it took about 3 hours on high to have fork-tender potatoes.
- Serve garnished with chopped fresh parsley or chives if desired. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat in the microwave for 1 to 2 minutes until warmed through. For best results, reheat on a lined baking sheet in the oven for 10 to 15 minutes at 400 degrees F.
Enjoy! – Lizzie