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You will not find an easier side than these slow cooker herbed baby potatoes They are perfect when you want to serve something warm cozy and gently flavored with fragrant herbs and they practically cook themselves while you get everything else ready for dinner
What Makes It Special
Ready with hardly any effort
Cooked entirely in your slow cooker so your oven stays free
Simple wholesome ingredients
These potatoes have saved me during hectic family gatherings or when I simply wanted something comforting without standing over the stove I first made these for a spring picnic and now they are a go-to for all types of get-togethers
What You’ll Need
- Baby Dutch potatoes: These small potatoes hold their shape and get incredibly tender Look for potatoes that are free from blemishes and have firm smooth skins
- Olive oil: Adds a gentle richness and helps the herbs cling to the potatoes Use a fruity or robust extra virgin olive oil if possible
- Salt: Essential for flavor absorption and to enhance the earthy taste of the potatoes Opt for a fine sea salt for even seasoning
- Dill: This herb provides a fresh bright kick Dried dill works especially well here Check that your dried herbs are fragrant and not faded
- Pepper: Gives a hint of warmth and balance Grind it fresh for the best aroma
- Parsley (optional): This is for garnish and gives a burst of color and a fresh note If using fresh parsley choose bright fragrant leaves
Let’s Cook This Together
- Wash and Prep the Potatoes:
- Make sure you scrub the potatoes under cold water Pat them completely dry with a clean towel so they do not steam and instead stay fluffy inside
- Toss with Oil and Seasonings:
- Add your potatoes to the slow cooker Drizzle in the olive oil Sprinkle the salt pepper and dill over them Toss everything together very well so every potato gets some herbed oil
- Cook Until Tender:
- Place the lid securely on your slow cooker and set it to high for two to four hours or low for five to eight hours Test a potato by piercing it with a fork It should slide in easily
- Finish with Parsley:
- When the potatoes are fluffy and aromatic sprinkle them generously with dried or fresh chopped parsley if you like Serve right out of the slow cooker or transfer to a platter
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Good to Know
Naturally gluten free and vegan
Stays warm in the slow cooker for hours
Perfect for potlucks or holiday meals
My favorite part is the way dill wakes up these humble potatoes Whenever my kitchen smells like dill I am transported back to sunny Sunday afternoons with my mom prepping for family gatherings There is something comforting about how simple flavors shine in this dish
Keeping It Fresh
Keep leftover potatoes in an airtight container in the fridge for up to five days Reheat them in the microwave or toss them with a little extra olive oil in a skillet for crispy edges
Easy Ingredient Swaps
You can swap in baby red potatoes or Yukon golds for subtle flavor differences If you do not have dill try using Italian seasoning or toss in some crushed garlic for another dimension
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How to Serve It Right
These potatoes love to soak up sauces so try serving them alongside roast chicken steak or even a vegan mushroom gravy They hold their shape well for buffets and make great party food
Behind the Dish
This recipe has its roots in the simple slow cooking traditions of my grandmother who believed in letting natural potato flavor speak loudest Clean ingredients short cook time and a slow gentle heat are all you need
Recipe FAQs
- → Can you use different potato varieties?
Yes, baby red or gold potatoes work well for this dish, maintaining a creamy texture after slow cooking.
- → How long should the potatoes cook on high?
Cook on high for 2 to 4 hours, or until the potatoes are fork-tender and infused with herb flavors.
- → Is it necessary to peel the potatoes?
No peeling is needed for baby Dutch potatoes; their skins add flavor and hold the shape during cooking.
- → What herbs pair best with the potatoes?
Dill gives a fresh, slightly tangy flavor, and a garnish of parsley adds color and brightness. You can also try rosemary or thyme.
- → Can leftovers be stored for later use?
Store cooled potatoes in an airtight container in the refrigerator for up to 4 days; reheat gently before serving.