Slow Cooker Garlic Herb Potatoes

Ingredients

• 2 lb (900 g) baby yellow or gold potatoes

• 1 cup (240 ml) vegetable broth

• 3 tablespoons extra-virgin olive oil

• 1 teaspoon garlic powder

• 3 cloves garlic, minced (optional)

• 1 teaspoon salt, or to taste

• ½ teaspoon freshly ground black pepper

• 1 teaspoon dried Italian seasoning

• ½ teaspoon dried thyme

• 1 tablespoon chopped fresh parsley, for garnish

• 1 tablespoon butter (optional, for a richer flavor)

Instructions

Step 1: Prepare the potatoes

Wash the potatoes thoroughly and remove any dirt. Peel them if desired, or leave the skins on for extra texture and nutrients.

If the potatoes are large, cut them into halves or quarters. Try to keep the pieces approximately the same size so they cook evenly.

Step 2: Add the potatoes to the slow cooker

Place the potatoes in the slow cooker in a single, even layer as much as possible.

Pour the vegetable broth over the potatoes. The liquid should sit at the bottom rather than completely cover them.

Step 3: Add the olive oil and seasonings

Drizzle the olive oil over the potatoes. Sprinkle with garlic powder, minced garlic, salt, black pepper, Italian seasoning, and dried thyme.

Toss gently with a spoon to coat the potatoes evenly. Add the optional butter for a richer, more buttery flavor.

Step 4: Slow cook until tender

Cover with the lid and cook:

• LOW: 4–5 hours

• HIGH: 2–3 hours

Cooking time depends on potato size and your slow cooker. Begin checking smaller potatoes earlier.

The potatoes are ready when a fork slides easily into the center. Avoid lifting the lid frequently, as this releases heat and can extend cooking time.

Step 5: Thicken the flavorful coating

If excess broth remains, remove the lid for the final 15–20 minutes of cooking, if your slow cooker allows enough heat to evaporate the liquid.

Gently toss the potatoes in the seasoned broth and olive oil so their surfaces become glossy and flavorful.

For extra color, transfer the cooked potatoes to a baking sheet and broil for 3–5 minutes until lightly golden, watching closely.

Step 6: Garnish and serve

Sprinkle with freshly chopped parsley and taste for seasoning. Serve warm with a little of the garlic herb cooking liquid spooned over the top.

Nutrition Information

Estimated per serving, based on 6 servings and including the olive oil, without optional butter.

Nutrition values vary depending on potato size, broth, and how much cooking liquid is consumed.

Tips for Perfect Potatoes

• Choose baby gold potatoes: They have a naturally creamy texture and hold their shape well.

• For more garlic flavor: Add fresh minced garlic along with the garlic powder.

• For a spicy version: Add a pinch of red pepper flakes or smoked paprika.

• For crispy edges: Finish the cooked potatoes under the broiler for a few minutes.

• For a dairy-free version: Skip the optional butter and use olive oil.

• For extra flavor: Finish with a squeeze of lemon juice and fresh parsley.

Allergy and Dietary Information

• Nuts: No nuts are required in this recipe. Check packaged broth and seasonings for ingredient and cross-contact warnings if you have an allergy.

• Vegetarian: Yes, when made with vegetable broth.

• Vegan: Yes, when olive oil is used instead of butter.

• Gluten-free: Naturally gluten-free when all packaged ingredients are verified gluten-free.

• Dairy-free: Yes, when the optional butter is omitted.

Storage and Reheating

• Refrigerator: Store in an airtight container for 3–4 days.

• Freezer: Freeze for up to 2 months for best quality, although the texture may become softer after thawing.

• Reheating: Warm in a skillet with a splash of broth or in the microwave until heated through.

Serving suggestion: Pair these garlic herb potatoes with grilled chicken, roast beef, baked fish, or steamed broccoli for a simple and satisfying meal.