Slow Cooker Potatoes

Ingredients

• 907 g (2 pounds)red potatoes, or baby potatoes
• 30 ml (2 tablespoons)olive oil
• 5 ml (1 teaspoon)dried thyme
• 5 ml (1 teaspoon)salt
• 5 ml (1 teaspoon)garlic powder
• 2.5 ml (1/2 teaspoon)black pepper

Instructions

1. 1

   Prepare the potatoes

   Wash the potatoes well and cut them into roughly 2.5 cm (1-inch) cubes, keeping the pieces a similar size so they cook evenly. If using baby potatoes, halve them.

2. 2

   Add the seasoning

   Toss the cut potatoes with the olive oil, thyme, salt, garlic powder and black pepper until evenly coated.

3. 3

   Slow cook

   Spread the potatoes over the base of the slow cooker and cover. Cook on high for 2–3 hours or on low for 3–4 hours, until fork-tender.

4. 4

   Adjust the seasoning

   Season the potatoes to your liking; the same method can be used with your choice of seasonings.

What are slow cooker potatoes?

Slow cooker potatoes are a simple American-style side dish: potatoes are coated in oil and seasoning, then cooked covered until tender. This version uses red potatoes, thyme, garlic powder and black pepper for a savoury flavour.

The slow cooker keeps the preparation straightforward, while cutting the potatoes to a similar size helps them finish at about the same time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 4g protein, 30g carbs, 6g fat.

The potatoes provide most of the carbohydrates, while olive oil contributes most of the fat; the potatoes also supply some protein. Pair a serving with a protein-rich main and vegetables for a more balanced plate.

Choosing the potatoes

Red potatoes: their skin can stay on, so give them a thorough wash before cutting. Aim for roughly 2.5 cm cubes, and keep the pieces similar in size.

Baby potatoes: halve them as directed. If they vary in size, cut larger ones so the pieces are reasonably even.

Coating every piece

Oil first: toss the potatoes well with the olive oil so the seasoning can cling to their surfaces. Scrape the bowl as you transfer them to use the seasoning left behind.

Seasoning: thyme, garlic powder, salt and pepper make the suggested flavour combination. The recipe also allows you to use seasonings of your choice.

Cooking time and doneness

High setting: cook for 2–3 hours, or choose the low setting for 3–4 hours. The exact time depends on the size of the pieces, so use tenderness rather than the clock alone.

Doneness: a fork should pass into a potato easily. Check a few pieces, including one from the centre of the cooker.

Serving the potatoes

Serve them warm alongside a main course, such as roast chicken, fish or a vegetable-based dish. Their mild herb and garlic seasoning works with a range of plates.

For a fuller meal, pair them with a protein-rich main and add a green vegetable or salad.

Recipe notes & tips

• Wash the potatoes carefully, especially if you plan to leave the skins on.
• Keep the potato pieces close to the same size for more even cooking.
• Toss thoroughly so the oil and seasonings coat the cut surfaces.
• Check tenderness at the shorter end of the cooking range before adding more time.
• Use baby potatoes by halving them, as the recipe suggests.

Variations

• Change the herbs: use a different seasoning combination to suit your meal.
• Add more garlic flavour: adjust the garlic powder to your taste.
• Use baby potatoes: halve them instead of cutting larger potatoes into cubes.
• Adjust the pepper: add more or less black pepper to suit your preference.

Common mistakes to avoid

• Uneven pieces: cut the potatoes to a similar size so they cook more evenly.
• Skipping the wash: clean the potatoes well before cutting them.
• Patchy seasoning: toss until the oil and seasonings coat the potatoes throughout.
• Cooking by time alone: check that the potatoes are fork-tender before serving.
• Overcooking: begin checking at the shorter end of the chosen cooking range.

How to store

Refrigerate leftover potatoes in a covered container and use within 3–4 days. Reheat until hot throughout in a microwave or in a covered pan with a small splash of water.

Frequently asked questions