Crockpot Garlic Herb Potatoes are an easy side dish for weeknight meals or holiday dinners. Yukon Gold potatoes are coated in a medley of dried herbs and cooked on low until they are tender and delicious.
I love potatoes as a side dish, but sometimes mashed potatoes can be too heavy. So, I make these easy garlic herb potatoes instead. They’re lighter but with a great flavor.
The best part is that they cook in the crockpot. They’re easy enough for regular dinners, but we love them for holiday meals like Christmas and Easter. Cooking them in the slow cooker saves space on the stove and in the oven, which is always nice when you’re making multiple dishes.
Crockpot garlic and herb potatoes are definitely a great side dish to try if you want some delicious and easy. They pair well with so many main dishes like turkey, ham, steak, chicken, and pork. The flavor is light, and they’re definitely healthier than mashed potatoes.
- Yukon gold potatoes cut into bite-sized pieces
- Olive oil
- Minced garlic
- Grated Parmesan cheese
- Dried oregano
- Italian seasoning
- Dried rosemary
- Salt and black pepper
- Dried parsley
How to Cook Potatoes in a Crockpot
Coat the inside of a crockpot with cooking spray. Place the potatoes in the crockpot and add the olive oil. Stir to coat the potatoes evenly.
Add the garlic, dried herbs, salt, and pepper and mix well to coat evenly. Cover the crockpot and cook the potatoes on low heat for three to five hours or until tender.
Sprinkle the Parmesan cheese over the top of the potatoes for serving.
You want to use a potato that is not too starchy and holds its shape well. Yukon Golds are great, but you can also try red potatoes or baby potatoes. Remember that the cooking time may vary depending on how big your potato pieces are.
I would avoid using russet potatoes. They are pretty starchy and may break down and not hold their shape.
Pretty much any herbs you like work great. Potatoes have a mild flavor and pair well with various dried herbs and fresh herbs. For this recipe, I use oregano, rosemary, parsley, and a mix of Italian seasonings.
Here are other dried herbs you might like:
Herbs de Provence
You can also use fresh herbs, but use them as a garnish for serving. Chopped fresh parsley or chives would work great with this crockpot garlic herb potatoes recipe.
Leftover garlic herb potatoes will keep in the refrigerator for three to four days.
What to Serve with Them
- Holiday Meals: Pair them with roast turkey or ham.
- Weeknight Dinners: We love them with steak tips, BBQ pork tenderloin, and garlic butter chicken.
- Other Sides: Crockpot potatoes go great with roasted green beans, roasted broccoli and cauliflower, and roasted carrots.
Give these crockpot garlic herb potatoes a try the next time you need a great potato side dish. The flavor is great, and they’re so easy – they take just minutes to prep, and then your slow cooker does the work. Enjoy!
Crockpot Garlic Herb Potatoes Recipe
- 2 pounds Yukon gold potatoes
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ¼ cup parmesan cheese grated
- ½ teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon dried parsley
- Salt and pepper to taste
- Use cooking spray to coat inside of the crockpot. Add potatoes, then add oil and mix with the potatoes. Add garlic, herbs, salt and pepper. Mix well.
- Cover and cook on low heat for 3-5 hours or until tender.
- Serve with parmesan cheese.
These Crockpot Garlic Herb Potatoes are an easy potato side dish, lighter than mashed potatoes but still filled with amazing flavor.
Mel is an IT guy turned blogger and is discovering his love of cooking and photography. If you ever have Fantasy Football questions, he's your guy.