Crockpot Potatoes
Soft, buttery, and full of flavor, these crockpot potatoes are a hands-off side dish perfect for weeknights, family dinners, or cozy nights in. Dump, stir, and let the crockpot do all the magic.
Ingredients
Crockpot Potatoes Ingredients
- 2 pounds baby potatoes or any small potatoes, halved if large
- 3 tbsp olive oil or butter
- 4 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme or fresh if you’ve got it
- ¼ cup chicken broth or vegetable broth
Optional Decorations
- Fresh parsley chopped
- Grated Parmesan cheese
- A drizzle of extra butter for serving
Instructions
Prep the Potatoes
- Rinse and halve your potatoes if needed. Toss them in a bowl with olive oil, garlic, salt, pepper, paprika, and thyme. I may have danced a little while tossing them — the smell of garlic hitting the air is chef’s kiss.
Add to the Crockpot
- Pour the seasoned potatoes into the crockpot and drizzle with chicken or vegetable broth. Give it a gentle stir so everything’s cozy and coated.
Cook Low and Slow
- Cover and cook on low for 4–5 hours or until potatoes are fork-tender. High for 2–3 hours works too if you’re impatient, but low is where the flavor really shines. Peek once or twice if you can resist — I usually can’t.
Finish and Serve
- Give the potatoes a little toss, taste, and adjust seasoning if needed. Sprinkle with parsley, a little Parmesan, or a pat of butter. Grab a plate, a fork, and maybe a napkin for the inevitable drippy butter moments.
Notes
- Halve larger potatoes for even cooking.
- Low and slow gives the best flavor and tenderness.
- Optional toppings like Parmesan, parsley, or extra butter take this to next-level cozy.
- Perfect to prep ahead; just toss ingredients in the crockpot and cook while you do other things.