Slow Cooker Herbed Baby Potatoes

This Slow Cooker Herbed Baby Potatoes recipe is a must-have in your side dish arsenal! Made with olive oil, baby potatoes, butter, and dried herbs, this hands-off potato recipe couldn’t be easier to make, thanks to the slow cooker! These tender, seasoned baby potatoes are the perfect side for dinners, holidays, and potlucks!

Slow Cooker Herbed Baby Potatoes, made with dried rosemary, thyme, garlic & onion powder, creamy butter, and a sprinkling of salty parmesan cheese, are the perfect herby, won’t-heat-up-the-house side dish you need!

From the convenience of not having to stir and babysit food on the stove, to its remarkable ability to tenderize tough cuts of meat, there are many reasons why I love a slow cooker.

One more reason? It doesn’t heat up the house when it’s hot outside!

While this easy recipe is fantastic all year long, I especially love it during the warmer months when I’m craving flavorful potatoes and don’t want to turn on the stove or oven.

The slow cooker gives these potatoes a wonderful texture that is similar to a baked potato, but bite-size and full of herby, buttery goodness.

Ingredients needed for this recipe (scroll down to recipe card for complete recipe):

Baby potatoes
Olive oil
Onion powder
Garlic powder
Herbs – dried thyme, dried rosemary
Salt & pepper
Butter
Parmesan cheese

This recipe is ridiculously easy since the potatoes practically make themselves!

It’s perfect when you either don’t have a lot of oven space left or don’t have a lot of time, e.g., holidays or hectic family dinners!

How to make Slow Cooker Herbed Baby Potatoes:

To make the potatoes, simply toss them in a slow cooker with everything except for the butter and parmesan. Mix to combine everything and put the lid on.
When the potatoes are done, add the butter and stir. I also like to add a little salt & pepper here, but season to your own tastes. They’re ready when the butter is melted! Garnish with parmesan cheese and that’s it!

When I serve these Slow Cooker Potatoes, I like to spoon a little of the butter from the slow cooker over the plated potatoes and then sprinkle them with some grated parmesan cheese. So good!

How to store Herbed Baby Potatoes:

Keep cooked potatoes in an air-tight container in the refrigerator and use within 3-4 days.

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NOTES:

Although the color of the potatoes look different in some of the pictures, they’re all the same potatoes, it’s just lighting!
This recipe has not been tested with fresh herbs as they tend to lose their flavor in a slow cooker. Feel free to garnish the finished potatoes with some chopped fresh parsley when you add the butter.