Slow Cooker Potatoes

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Intensity Levels

This section helps you gauge the recipe’s demands at a glance.

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Ingredients

• 2.5 lbs (about 1.1 kg) baby potatoes or Yukon Gold potatoes – Baby potatoes work best (no peeling needed). Yukon Golds are creamy and hold their shape well.

• 4 tbsp (½ stick) unsalted butter, melted – For richness. Use salted butter if you prefer, but reduce added salt slightly.

• 4 cloves garlic, minced – Fresh garlic is essential here; avoid jarred for best flavor.

• 1 tsp salt – Adjust to taste.

• ½ tsp black pepper, freshly ground

• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)

• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)

• ½ cup low-sodium chicken broth or vegetable broth – Keeps potatoes moist without steaming them into mush.

• Optional garnish: 2 tbsp fresh parsley, chopped, and ¼ cup grated Parmesan cheese (add in last 10 minutes).

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Nutrition Information (Per Serving – based on 8 servings)

Note: Nutrition values are estimates and exclude optional Parmesan garnish.

Dietary notes: Gluten-free, vegetarian. For dairy-free/vegan, substitute with olive oil and vegan butter.

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Instructions

Step 1: Prepare the Potatoes

Scrub the potatoes well (do not peel unless you prefer peeled potatoes). If using baby potatoes, leave them whole. If using Yukon Golds, cut them into 1.5-inch (4 cm) chunks – uniform size ensures even cooking.

Step 2: Make the Garlic Herb Butter

In a small microwave-safe bowl or saucepan, melt the butter. Stir in the minced garlic, salt, black pepper, rosemary, and thyme. Let it sit for 2 minutes to allow the herbs and garlic to infuse the butter.

Step 3: Layer in the Slow Cooker

Place the potatoes into the slow cooker insert. Pour the herb butter mixture over the top. Add the ½ cup of broth. Toss everything well with a large spoon or spatula until every potato is coated.

Step 4: Choose Your Time & Temperature

Cover the slow cooker with its lid.

• For softer, more infused potatoes: Cook on LOW for 6–7 hours.

• For firmer, faster potatoes: Cook on HIGH for 4 hours.

Do not lift the lid during cooking – each peek releases heat and adds 15–20 minutes of extra cooking time.

Step 5: Test for Doneness

At the end of cooking, pierce a potato with a fork or knife. It should slide in with little to no resistance. The potatoes should be tender but not falling apart (unless you prefer mashed-style texture).

Step 6: Optional – Crisp the Exterior

If you’d like a little browning or crispiness:

• Remove the potatoes with a slotted spoon to a baking sheet.

• Broil on HIGH for 3–5 minutes until edges are golden.

• Alternatively, turn the slow cooker to HIGH, remove the lid, and let cook for another 15 minutes to evaporate excess liquid.

Step 7: Garnish and Serve

Transfer to a serving bowl. If using, sprinkle with fresh parsley and grated Parmesan. Serve warm alongside roasted chicken, steak, meatloaf, or a holiday roast.

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Tips for Perfect Slow Cooker Potatoes

• Do not overfill: Fill your slow cooker no more than ¾ full to allow heat to circulate properly.

• Cut uniformly: Uneven cuts = some potatoes mushy, some undercooked.

• Low vs. High: LOW gives deeper flavor and creamier texture. HIGH is best if you’re short on time.

• Don’t skip the broth: Even a small amount of liquid prevents scorching and helps cook the potatoes evenly.

• Make ahead: These potatoes hold well on the “WARM” setting for up to 2 hours after cooking.

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Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze for up to 2 months (though texture may soften slightly).

• Reheat: Air fryer at 375°F for 5–6 minutes gives best crispness. Microwave works, but texture will be softer.

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Recipe End Notes

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