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.
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
- 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.
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.
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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📖 Recipe
Slow Cooker Roasted Potatoes
Equipment
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
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
Enjoy! – Lizzie
Miriam Anderson
Anxious to make it. Thanks
Hannah
I gave up on roasting potatoes because I hated doing it in the oven. Now I love them again!
Lizzie Streit, MS, RDN
Aww, yay! I’m so glad this recipe has been a winner for you, Hannah!
Amanda W Ramaswami
I made this wonderful dish for a church dinner. Subsequently, I have been asked to bring it whenever we have dinner!
Lizzie Streit, MS, RDN
That’s great to hear! Thanks for sharing, Amanda. I’m so glad you enjoy the recipe!
Denise
Great recipe…tasty and easy. Great for weeknights or entertaining.
Lizzie Streit, MS, RDN
Hi Denise, I’m so glad you enjoyed this recipe! Thanks for leaving a review.
Hope
1/2 cup oil for 4lbs seems a little excessive. These turned out tasting SO GOOD but I feel like they’re so soaked in oil, they’re not healthy
Lizzie Streit, MS, RDN
Hi Hope, I’m so glad you enjoyed the recipe! Although it seems like a lot of oil, if you doubled the recipe to use 4 pounds of potatoes and 1/2 cup oil like you said, that would make about 10 servings. This means each serving would contain less than one tablespoon of oil, since there are 8 tablespoons in 1/2 cup oil. This is a reasonable serving size of a healthy oil like extra virgin olive oil. In fact, consuming extra virgin olive oil is associated with many benefits. The American Heart Association recently highlighted a study that found that eating more than half a tablespoon of extra virgin olive oil per day was associated with a lower rate of early death from heart disease.
Lucy Castillo
Actually olive oil is one of the healthiest oils ever. I think avocado oil is up there too. Haven’t tried this recipe yet but can’t wait to!
Diana Mulick
Can I start with frozen hash browns instead of fresh potatoes. Defrost first?
Lizzie Streit, MS, RDN
Hi Diana, I have not tried it with frozen hash browns but I believe it would work. Yes, defrosting first would probably work best. Then you can squeeze out some excess water before making the recipe. Let me know how it turns out if you try it!