These 3-ingredient slow cooker weekend potatoes are my go-to when I want something cozy and hands-off that still feels special. You literally toss raw halved fingerling potatoes into the slow cooker with olive oil and a simple seasoning salt, then let them get buttery-soft and golden around the edges while you go live your Saturday. No par-boiling, no fancy prep, just pantry staples doing the heavy lifting. This is the kind of side dish that quietly steals the show—my husband always goes back for seconds, and I love that it took me about five minutes of effort.
Serve these slow cooker potatoes straight from the crock on busy weeknights with roasted chicken, grilled pork chops, or seared steak. They’re also perfect for Sunday brunch next to scrambled eggs, bacon, and a fruit salad. Add a simple green salad or steamed green beans to round things out, and if you want to dress them up a bit, sprinkle with fresh herbs or a spoonful of sour cream at the table.
3-Ingredient Slow Cooker Weekend PotatoesServings: 4
Ingredients
2 pounds fingerling potatoes, washed and halved lengthwise
3 tablespoons olive oil
1 1/2 teaspoons seasoned salt (or your favorite all-purpose seasoning blend)
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker if desired for easier cleanup.
Place the raw halved fingerling potatoes in an even layer on the bottom of the slow cooker, cut sides facing up as much as possible.
Drizzle the olive oil evenly over the potatoes.
Sprinkle the seasoned salt over the oiled potatoes, then toss everything right in the slow cooker until the potatoes are well coated in the oil and seasoning.
Cover and cook on HIGH for 2 1/2 to 3 hours or on LOW for 4 to 5 hours, until the potatoes are very tender when pierced with a fork and lightly golden on the edges.
Give the potatoes a gentle stir, taste, and adjust seasoning with a pinch more seasoned salt if needed. Serve warm straight from the slow cooker.
Variations & Tips
If you like a little crust on your potatoes, spread the cooked potatoes onto a sheet pan and broil for 3 to 5 minutes until the edges crisp up. Swap the seasoned salt for a garlic-herb blend, lemon pepper, or ranch seasoning for a different flavor profile without adding extra ingredients. For a slightly richer version, replace 1 tablespoon of the olive oil with melted butter. If you’re cooking for two, halve the recipe and use a smaller slow cooker to keep the potatoes from drying out. To make these more meal-prep friendly, cook them on Sunday, then reheat portions in a skillet with a splash of oil during the week so they crisp up for breakfast potatoes or quick sides.
