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    Home » Recipes » Slow Cooker

    Slow Cooker Roasted Potatoes

    Published: Mar 17, 2023 / Modified: Mar 17, 2023 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

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    Jump to Recipe Print
    roasted potatoes in the slow cooker and a serving dish with text box
    roasted potatoes in a serving bowl under text box with recipe name

    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!

    Jump to:
    • Ingredients and Substitutions
    • Variations
    • Instructions
    • Storage and Reheating
    • Serving Ideas
    • More Potato Recipes
    • 📖 Recipe
    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.

    slow cooker potatoes in a serving bowl topped with chopped parsley

    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

    • frozen cubed potatoes in a labeled bag with text boxes for post title and website
      How to Freeze Potatoes (for Roasting, Soups, and More)
    • potato wedges, slices, cubes, and julienne pieces on a cutting board with text boxes
      How to Cut Potatoes
    • fried cabbage and potatoes on a serving plate next to a fork
      Fried Cabbage and Potatoes
    • leek, potato, and fennel soup in a bowl with chives and heavy cream
      Fennel and Leek Soup with Potatoes

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    slow cooker potatoes in a serving bowl topped with chopped parsley

    Slow Cooker Roasted Potatoes

    Tender and flavorful, these Crock Pot potatoes cook for 2 to 3 hours on high or 4 to 6 hours on low to yield the perfect, fork-tender texture.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 10 mins
    Cook Time: 2 hrs
    Total Time: 2 hrs 10 mins
    Servings: 5 1-cup servings
    Calories: 227kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • Slow cooker

    Ingredients

    • 2 pounds red potatoes - can sub any kind of potato
    • ¼ cup extra virgin olive oil
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon dried dill
    • ½ teaspoon dried parsley
    • ½ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • Fresh parsley or chives - for serving, optional
    Prevent your screen from going dark

    Instructions

    • 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).

    Notes

    • 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.

    Nutrition

    Serving: 1cup | Calories: 227kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 267mg | Potassium: 845mg | Fiber: 3g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 16mg | Calcium: 25mg | Iron: 2mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Enjoy! – Lizzie

    More Slow Cooker Recipes

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      Slow Cooker Borscht (Vegetarian)
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      Slow Cooker Collard Greens
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      Crock Pot Apple Cinnamon Oatmeal
    • slow cooker butternut squash mac and cheese in a serving bowl topped with sage and thyme
      Slow Cooker Butternut Squash Mac and Cheese
    • 21

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    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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