Name: Slow-Cooked Garlic Herb Potatoes — potatoes in a crockpot recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 pounds baby potatoes (red or gold), halved if large; 3 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 4 cloves garlic, thinly sliced; 1 medium yellow onion, thinly sliced; 1 cup low-sodium vegetable broth; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1 teaspoon smoked paprika; 1 tablespoon fresh rosemary, chopped (or 1 tsp dried); 1 tablespoon fresh thyme leaves (or 1 tsp dried); 1 bay leaf; 2 tablespoons chopped fresh parsley, for garnish; 1 tablespoon lemon juice (optional, for brightness)

Slow-Cooked Garlic Herb Potatoes — potatoes in a crockpot recipe

Tender, flavorful baby potatoes slow-cooked with garlic, rosemary, and a buttery herb broth. This potatoes in a crockpot recipe yields hands-off, golden potatoes perfect as a comforting side or light main.

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Prep Time 15 min

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Cook Time 30 min

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Total Time 45 min

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Servings 4

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Difficulty Easy

Instructions

1
Step 1: Prepare the potatoes — wash and dry the baby potatoes. Halve any larger potatoes so pieces are roughly uniform in size for even cooking.
2
Step 2: Sauté aromatics (optional but recommended) — in a medium skillet over medium heat, warm the butter and olive oil until butter melts. Add sliced garlic and onion and cook 2–3 minutes until fragrant and soft but not browned.
3
Step 3: Assemble in the crockpot — place the potatoes in the slow cooker. Pour the sautéed garlic and onion over the potatoes. Add vegetable broth, salt, pepper, smoked paprika, rosemary, thyme, and bay leaf. Toss gently to coat.
4
Step 4: Cook — cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours, until potatoes are fork-tender. Cooking times vary by slow cooker model and potato size; check for doneness after the minimum time.
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Step 5: Finish — remove the bay leaf. If you prefer a slightly saucier result, mash a few potato halves against the side of the pot and stir. Stir in lemon juice if using, then taste and adjust seasoning with more salt and pepper as needed.
6
Step 6: Serve — transfer potatoes to a serving dish, sprinkle with chopped parsley, and drizzle any remaining cooking liquid over the top. Serve warm.

💡 tips

For deeper flavor, sear whole potatoes in the skillet for 3–4 minutes before adding to the crockpot. If using russet potatoes, cut into even 1-inch pieces so they cook evenly. To keep potatoes from becoming mushy, avoid overcooking—check at the minimum time. Add a splash of cream or crème fraîche at the end for a richer finish.

🔄 substitutions

Butter can be replaced with ghee or additional olive oil for a dairy-free version. Use chicken broth instead of vegetable broth if not strictly vegetarian. Swap rosemary and thyme with Italian seasoning or fresh dill for a different herb profile. Yukon gold or fingerling potatoes both work well if baby potatoes aren’t available.

📦 storage

Cool to room temperature, then store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of broth or in a covered dish in a 350°F (175°C) oven until warmed through. Avoid reheating multiple times to preserve texture.