When you need an easy side dish that feels a little fun and a little comforting, these slow cooker potatoes made with frozen crinkle cut fries are such a handy trick. They lean on a few everyday ingredients, take almost no prep, and come out warm, cheesy, and full of smoky grilled flavor that fits right in with National Grilling Month meals, even when you want the slow cooker to do the work.
These potatoes are especially good alongside grilled burgers, hot dogs, barbecue chicken, pulled pork, or simple sandwiches. I also like serving them with a crisp green salad, sliced watermelon, or coleslaw to balance the richness, and a little extra sour cream or chopped green onion on the table lets everyone dress up their portion just the way they like it.
5-Ingredient Slow Cooker National Grilling Month Potatoes
Servings: 6
Ingredients
1 bag frozen crinkle cut fries, 26 to 32 ounces
Directions
1. Lightly coat the inside of a slow cooker with nonstick spray if you like easier cleanup, then spread the frozen crinkle cut fries evenly across the bottom.
2. Spoon the sour cream over the fries, then sprinkle on the cheddar cheese, bacon, and most of the green onions, saving a small handful of onions for the top at the end.
3. Cover and cook on high for 2 to 3 hours or on low for 4 to 5 hours, until the fries are tender, the cheese is fully melted, and everything is hot throughout.
4. Gently stir to combine if you want a more casserole-like texture, or leave the layers mostly intact for chunkier servings. Sprinkle with the reserved green onions and serve warm.
Variations & Tips
For extra smoky flavor: Add a spoonful of barbecue seasoning or a light sprinkle of smoked paprika before cooking. It gives the potatoes more of that backyard cookout taste without adding much work.
For picky eaters: Leave the green onions off the whole batch and serve them on the side instead. That way everyone can add their own toppings, and the potatoes still stay simple and kid-friendly.
Make it heartier: Stir in cooked chopped ham, shredded rotisserie chicken, or browned sausage if you want to turn this side into more of a main dish for busy nights.
Best texture tip: Slow cookers soften fries quite a bit, so this recipe eats more like cheesy potatoes than crispy fries. If you want a little more texture, uncover the slow cooker for the last 20 to 30 minutes so some of the extra moisture can cook off.
Cheese swap: Try a mix of cheddar and Monterey Jack or pepper Jack for a little different flavor. This is an easy way to change the dish up with what you already have in the fridge.
