Easy Slow Cooker Potatoes
Easy Slow Cooker Potatoes made with buttery Yukon gold potatoes, olive oil, spices and herbs in the slow cooker for a tender, flavorful side dish!
Potatoes are a perfect simple side dish because they’re lower cost and easy to prepare! For more ideas, check out Instant Pot Mashed Potatoes, Honey Oven Roasted Sweet Potatoes, and this Loaded Baked Potato Casserole.
Easy Slow Cooker Potatoes are the perfect side dish for the holidays or a BBQ, because you can set it and forget it until they’re ready to go! Potatoes are my favorite comfort food, and they’re really easy to make for a crowd. Just like my favorite Baked Potato Bar!
I use a crockpot liner for easy cleanup. You can add different spices, fresh herbs, or parmesan cheese to this recipe to change it up. This recipe also works great with red or baby potatoes.
Ingredients You’ll Need
Potatoes. I like the texture and flavor of Yukon gold potatoes. They’re also considered an all-purpose potato, meaning they’re a good mixture of starch and waxy. Both gold and yellow potatoes hold their shape better when cooking, and can be used in most dishes.
You can also make this recipe with red potatoes. Russet potatoes will be too soft because they are more starchy and won’t hold up well in the slow cooker.
Olive Oil. I use extra virgin olive oil, but you can also use vegetable oil or avocado oil.
Dijon Mustard. The mustard adds some flavor to the potatoes. It will still taste fine if you leave this out, though.
Spices. A simple garlic, salt, pepper, and onion powder. Nothing too fancy, but a really nice flavor!
Parsley. I like the fresh parsley at the end because it adds a nice flavor and some fresh greens for presentation. You could also use fresh chopped chives or green onions.
How to Make Slow Cooker Potatoes
- Wash potatoes and cut into quarters. Place potatoes in the crock pot.
- In a separate small bowl, whisk together olive oil, spices, and dijon mustard. Pour over potatoes, using a spoon to stir and coat the potatoes evenly.
- Place the lid on the slow cooker and cook for 4-5 hours on high (or about 8 hours on low). Do not open the lid until the time is done.
- Top with fresh parsley before serving.
How to Make Slow Cooker Mashed Potatoes
- Follow the recipe as-written, but only add the olive oil and omit the spice mixture, dijon, and parsley.
- When the potatoes are fork-tender (about 4-5 hours on high), add 4 tablespoons of butter and 1/2 cup of cream or milk.
- Use an electric hand mixer to mash the potatoes, and season with salt and pepper to taste. Add more milk if needed for texture.
Jacqui’s Tip! Cooking times can vary depending on how big your potato pieces are.
How to Make This In the Instant Pot
You can also make this recipe in the instant pot! The biggest difference is that the instant pot will cook these much faster, and also requires a small amount of liquid to cook properly.
- Wash and quarter potatoes, and place into a mixing bowl.
- In a separate bowl, whisk together olive oil, spices, and dijon mustard. Pour over potatoes and stir to combine.
- Add the trivet to the instant pot, and pour in 1 cup of water or vegetable broth. Place potatoes into the instant pot. Close the lid and seal the pressure valve.
- Set on manual for 2 minutes. The instant pot will come to pressure (about 10 minutes). Once the time is finished, let the pot naturally release for 4-5 minutes before releasing the pressure valve.
Storage
Store leftover potatoes in an airtight container in the refrigerator for 2-3 days.Â
Freeze leftovers tightly sealed in an airtight container for 2-3 months. Reheat at 350°F on a baking sheet in the oven. Or reheat in the air fryer.
Frequently Asked Questions
Yes, you can put raw potatoes in a slow cooker. The key is to cut the potatoes into small enough pieces so they cook in time. I usually quarter a medium-sized potato.
Medium-sized potatoes cut into quarters will take 4-5 hours set on high in the slow cooker. You will know that they are done because they will be fork-tender, but not mushy.
If the potatoes are still hard, it is most likely because the pieces are too big and they need more time to cook. Make sure you cut the potatoes to a small enough size (1 1/2 – 2 inches), and the pieces are all about the same so they cook at the same time.Â
Also, avoid opening the lid of the slow cooker. The heat builds up, and opening the lid can extend the cooking time.
For this potato recipe you do not need the potatoes to be covered in water.Â
More Slow Cooker Recipes
- Slow Cooker Chicken and Potatoes
- Crockpot Corn Chowder
- Slow Cooker Sweet Potato Soup
- BBQ Slow Cooker Pork Loin & Sweet Potatoes
- Crockpot Cheeseburger Soup
Cooking Tips
- Top your crock pot potatoes with sour cream or plain greek yogurt. You can also add chives or crispy chopped bacon (basically whatever you’d put on a baked potato).
- Add 2 diced cloves garlic in the beginning, and 1/4 cup parmesan cheese at the end for garlic parmesan potatoes.
- Stir in 1/2 cup of cheddar cheese for cheesy potatoes. Add cooked chopped bacon and chives for loaded slow-cooker potatoes.
- Instead of this spice mixture, you can use 2 teaspoons of Italian seasoning with two chopped garlic cloves, or ranch seasoning for ranch potatoes.
If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!
Easy Slow Cooker Potatoes
Ingredients
- 3 lbs Yukon gold potatoes, washed and cut into quarters
- 1/4 cup extra virgin olive oil
- 1 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Equipment
- 1 Slow Cooker
Instructions
- Place potatoes in slow cooker. In a separate bowl, mix together olive oil, dijon, and spices. Pour spice mixture over potatoes and stir until potatoes are evenly coated.
- Place the lid on the slow cooker and set on high for 4-5 hours, or until potatoes are fork-tender. Top with fresh parsley before serving.
Notes
- Wash and quarter potatoes, and place into a mixing bowl.Â
- In a separate bowl, whisk together olive oil, spices, and dijon mustard. Pour over potatoes and stir to combine.Â
- Add the trivet to the instant pot, and pour in 1 cup of water or vegetable broth. Place potatoes into the instant pot. Close the lid and seal the pressure valve.Â
- Set on manual for 2 minutes. The instant pot will come to pressure (about 10 minutes). Once the time is finished, let the pot naturally release for 4-5 minutes before releasing the pressure valve.Â
Nutrition
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