Ingredients
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2 lb (900 g) baby potatoes, washed and dried
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3 tbsp extra-virgin olive oil
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3–4 garlic cloves, minced
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1 tbsp fresh rosemary, finely chopped, or 1 tsp dried rosemary
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1 tsp sea salt, or to taste
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½ tsp freshly ground black pepper
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1 tsp Italian seasoning, optional
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½ tsp garlic powder, optional
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2 tbsp chopped fresh parsley, for garnish
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2 tbsp grated Parmesan cheese, optional
Instructions
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Prepare the potatoes: Wash the baby potatoes thoroughly and pat them dry. Leave small potatoes whole and cut larger ones in half so they cook evenly.
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Make the seasoning: In a large bowl, combine olive oil, minced garlic, rosemary, sea salt, black pepper, and optional Italian seasoning and garlic powder.
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Coat the potatoes: Add the potatoes to the bowl and toss until they are evenly coated with the garlic-herb mixture.
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Transfer to the slow cooker: Place the seasoned potatoes in the Crock-Pot and spread them into an even layer. You generally do not need to add water because the potatoes release moisture as they cook.
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Slow-cook: Cover and cook on HIGH for 2½–3½ hours or LOW for 4–5 hours, depending on the size of the potatoes and your slow cooker.
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Check for doneness: Pierce a potato with a fork. It should be tender all the way through. Stir gently once during cooking if convenient, but avoid lifting the lid too often.
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Finish the potatoes: Taste and adjust the seasoning. If you want more color, transfer the cooked potatoes to a baking sheet and roast at 425°F (220°C) for 8–12 minutes.
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Garnish and serve: Sprinkle with fresh parsley and optional Parmesan. Serve warm with the cooking juices and garlic-herb oil.
Nutrition Information
Estimated per serving, based on 6 servings without Parmesan.
| Nutrient | Approximate amount |
|---|---|
| Calories | 180–220 kcal |
| Protein | 3–4 g |
| Carbohydrates | 28–32 g |
| Total fat | 7–9 g |
| Saturated fat | 1–1.5 g |
| Fiber | 3–4 g |
| Sugar | 1–2 g |
| Sodium | 350–450 mg |
Nutrition varies depending on potato size, oil quantity, salt, and optional toppings.
Nut & Allergen Information
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Peanuts and tree nuts: Not intentionally included in the basic recipe.
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Dairy: None in the basic recipe. Optional Parmesan contains milk.
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Gluten: The listed ingredients are naturally gluten-free, but check packaged seasonings for additives or cross-contact warnings.
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Soy: Not intentionally included; check seasoning labels if allergies are a concern.
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Allergy safety: For anyone with a serious food allergy, verify every product label and avoid cross-contact during preparation.
Q/S — Questions & Tips
Q: Can I use regular potatoes instead of baby potatoes?
Yes. Cut Yukon Gold or red potatoes into roughly 1½-inch chunks. Try to keep the pieces similar in size for even cooking.
Q: Do I need to add water or broth?
Usually not. The olive oil and moisture released by the potatoes are enough. Adding water can make the potatoes softer rather than roasted in texture.
Q: Can I use dried rosemary?
Yes. Dried rosemary is more concentrated, so use about 1 teaspoon instead of 1 tablespoon fresh rosemary.
Q: How can I make the potatoes crispy?
Slow cook until tender, then roast in a hot oven at 425°F (220°C) for 8–12 minutes. The slow cooker alone will not produce a deeply crispy exterior.
Q: Can I add other seasonings?
Absolutely! Smoked paprika, onion powder, thyme, or a pinch of chili flakes work well.
Q: Can I prepare them ahead?
You can wash and dry the potatoes and mix the seasonings ahead. For best results, toss with the oil and garlic just before cooking.
Q: How should I store leftovers?
Refrigerate within 2 hours in an airtight container and use within 3–4 days. Reheat until steaming hot.
Q: Can I freeze them?
You can, but the texture may become softer after thawing. Refrigerating leftovers is generally better for maintaining their texture.
Chef’s tip: Dry the potatoes well before coating them with olive oil, and finish with fresh parsley. For a restaurant-style result, roast them briefly after slow cooking to create golden, lightly crisp edges.