These delicious slow cooker roast potatoes are super simple to make and are a hands-off way to cook potatoes when you're cooking a big meal, like Thanksgiving dinner.
Cooking a Thanksgiving dinner, or Christmas dinner can be stressful. Having more recipes like this that are hands-off really help make things so much easier.
These crock pot potatoes are perfectly fluffy inside with a slight sear to the outside. Coated in parmesan, coarse salt and parsley, I'm salivating right now just typing this.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More slow cooker recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Slow Cooker Roast Potatoes
- Fan Favorite Recipes
- 💬 Comments
What makes this recipe so yummy
- Helps free you up while you cook other things.
- The potatoes are perfectly cooked and taste great.
- Potatoes are the best kind of comfort food.
- This recipe uses simple ingredients and is a simple side dish.
Groceries you'll need: Ingredients
- Yukon Gold Potatoes
- Butter
- Olive Oil
- Salt and Pepper
- Parmesan Cheese
- Garlic Powder
- Coarse Salt
- Fresh Parsley
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Peel and cut the potatoes into 2-3" blocks.
- Step 2: Add to a large mixing bowl, along with the melted butter, olive oil, salt and pepper and garlic powder. Mix up using your hands.
- Step 3: Add to a large slow cooker.
- Step 4: Cover and cook on high for 4 hours, stirring up the potatoes half way through.
- Step 5: After the cooking time is complete, sprinkle coarse salt, parmesan cheese and fresh parsley over.
Hint: Depending on your slow cooker and how hot it runs - will determine how much color you get to your potatoes. If you want more color at the end of the cooking time, toss on a baking sheet and bake in a 500°F oven for 5 minutes.
Recipe variations and substitute ideas
- Russet Potatoes - or red potatoes instead of gold.
- Beef Broth - use a tablespoon or two.
- Italian Seasoning - for more flavor.
- Fresh Herbs - add more, like fresh thyme.
- Baby Potatoes - and leave them whole.
- Onion Granules - these add great flavor.
- Potato Wedges - do the same but cut the potatoes into wedges.
- Green Onions - sprinkle with this instead of parsley.
- Garlic Salt - ditch the salt and use garlic salt instead.
- Ranch Dressing Mix - turn this into ranch potatoes.
- Fresh Garlic - instead of garlic powder.
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Necessary gear: Equipment
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For this recipe I use my 7 quart slow cooker.
I have an affiliate link in the recipe card below.
More slow cooker recipes I think you'll love
How to store leftovers
Once the potatoes are cooled completely, store in an airtight container in the refrigerator for up to 5 days.
They do freeze well, so store in a freezer safe container for up to 6 months.
Mel's kitchen notes
Reheating these potatoes gives the best results in an air fryer.
Frequently asked questions: FAQs
Definitely, they will cook to perfection as long as the required time is given.
In order for them to be crispy, a higher temperature is needed. My slow cooker does run a little higher than usual and so I was able to get the coloring on the potatoes at the bottom, then I stirred them up. If you are unable to get this color - give them a quick blast in the oven.
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Slow Cooker Roast Potatoes
Video
Equipment
Ingredients
- 8 Each Yellow Potatoes
- 2 Tablespoons Olive Oil
- 2 Tablespoons Unsalted Butter unsalted, melted
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- ¼ Cup Parmesan Cheese freshly grated
- 1 Pinch Coarse Sea Salt
- 2 Tablespoons Fresh Parsley chopped
Instructions
- Peel and cut the potatoes into 2-3" Pieces.8 Each Yellow Potatoes
- Place the potatoes in a bowl with the olive oil, melted butter, garlic powder, salt and pepper. Mix well using your hands.2 Tablespoons Olive Oil, 2 Tablespoons Unsalted Butter, ½ teaspoon Salt, ½ teaspoon Garlic Powder, ½ teaspoon Black Pepper
- Add the potatoes to a large slow cooker (7 quart).
- Cover and cook on high for 4 hours (or low for 6 hours). Stir up the potatoes half way through.
- At the end, sprinkle fresh parmesan, a sprinkling of coarse salt and chopped parsley.¼ Cup Parmesan Cheese, 1 Pinch Coarse Sea Salt, 2 Tablespoons Fresh Parsley
Notes
Nutrition
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