These 4-ingredient slow cooker rosemary olive oil potatoes are my weeknight secret weapon when I want something that tastes like I fussed, but I absolutely did not. You literally toss raw petite gold potatoes straight into the crock, drizzle on a few pantry staples, and let the slow cooker do all the magic while you handle work, kids, or just catch up on your shows. The Midwest in me loves that this feels like the cozy, herby side dish you’d get at a nice steakhouse, but it’s made with the kind of effort level that works on a Tuesday night.
Serve these tender, garlicky rosemary potatoes alongside roasted chicken, grilled steak, or a simple baked salmon. They’re also great piled into a bowl with a big green salad and some rotisserie chicken for an easy dinner. If you’re hosting, keep them right in the slow cooker on warm and let guests scoop them next to burgers, brats, or a holiday roast. A sprinkle of extra fresh herbs and a squeeze of lemon over the top right before serving makes them feel restaurant-level without any extra work.
Slow Cooker Rosemary Olive Oil Petite Gold PotatoesServings: 4
Ingredients
2 pounds petite gold potatoes, rinsed and left whole (large ones halved)
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
1 teaspoon dried rosemary, crushed between your fingers
Directions
Lightly rinse the petite gold potatoes and pat them dry. Leave them whole for bite-size potatoes; if some are much larger than the others, cut those in half so they cook evenly.
Place the raw petite gold potatoes in an even layer on the bottom of a 4- to 6-quart slow cooker. This should look like a simple bed of whole potatoes at the bottom of the crock.
Drizzle the olive oil evenly over the potatoes, turning a few with a spoon or your hands so they all get a light coat.
Sprinkle the kosher salt and dried rosemary evenly over the potatoes. Toss gently right in the slow cooker to distribute the oil and seasonings as evenly as possible.
Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours, or on LOW for 5 to 6 hours, until the potatoes are very tender when pierced with a fork.
Once cooked, give the potatoes a final gentle toss in the seasoned oil at the bottom of the crock so the flavor coats every bite. Taste and adjust salt if needed, then serve warm straight from the slow cooker.
Variations & Tips
For extra flavor without adding more core ingredients, you can lightly crush the dried rosemary between your fingers before sprinkling to release more aroma. If you want a hint of garlic but still keep things simple, rub the inside of the slow cooker with a cut clove of garlic before adding the potatoes and oil. To make the edges crispier, transfer the cooked potatoes to a baking sheet and broil for 3 to 5 minutes, watching closely so they don’t burn. For a dairy-free and vegan meal, serve these with plant-based mains like lentil loaf or grilled marinated tofu; the recipe as written is already naturally dairy-free. Food safety tips: Do not add frozen potatoes straight to the slow cooker—always start with fresh or fully thawed potatoes so they heat through quickly and stay in the safe temperature zone. Keep the lid on while cooking to maintain proper heat, and refrigerate leftovers within 2 hours in a shallow container. Reheat leftovers to at least 165°F before serving.
