Add raw small potatoes to a slow cooker along with a couple of ingredients. You won't believe how tasty they end up!

Cooktop Cove: Add raw small potatoes to a slow cooker along with a couple of ingredients. You won't believe how tasty they end up!

By Holly Owens

As someone who juggles a busy work schedule and a love for home-cooked meals, I'm always on the lookout for recipes that are both delicious and easy to prepare. This slow cooker garlic and herb roasted baby potatoes recipe is a lifesaver for those hectic weekdays. Originating from the simple yet flavorful traditions of rustic cooking, this dish brings together the earthy goodness of baby potatoes with the aromatic blend of garlic and herbs. It's perfect for anyone looking to add a touch of comfort to their meal without spending hours in the kitchen.

These garlic and herb roasted baby potatoes are incredibly versatile and pair well with a variety of dishes. For a balanced meal, serve them alongside a juicy roasted chicken or a tender grilled steak. They also complement vegetarian options like a hearty lentil loaf or a fresh garden salad. If you're hosting a gathering, these potatoes make a great addition to a buffet spread, offering a flavorful side that everyone will enjoy.

Slow Cooker Garlic and Herb Roasted Baby Potatoes

Servings: 4

Ingredients

1.5 pounds baby potatoes, washed and halved
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
Fresh thyme for garnish

Directions

Place the halved baby potatoes in the slow cooker.

In a small bowl, mix together the olive oil, minced garlic, salt, pepper, dried thyme, and dried rosemary.

Pour the olive oil mixture over the potatoes and toss to coat them evenly.

Cover the slow cooker and cook on low for 4-5 hours, or until the potatoes are tender and cooked through.

Once done, transfer the potatoes to a serving dish and garnish with fresh thyme.

Serve warm and enjoy!

Variations & Tips

For a spicy kick, add a pinch of red pepper flakes to the olive oil mixture. If you prefer a different herb profile, try using fresh rosemary and parsley instead of dried herbs. For a cheesy twist, sprinkle some grated Parmesan over the potatoes just before serving. To make this dish even more convenient, you can prep the potatoes and the olive oil mixture the night before, storing them separately in the fridge until you're ready to cook.