Roasted Red Potatoes in the Crock Pot
Elevate your comfort food game with this irresistibly easy recipe for Roasted Red Potatoes in the Crock Pot! Perfectly tender baby red potatoes are tossed in a savory blend of olive oil, garlic powder, dried rosemary, and thyme, then slow-cooked to golden perfection. The crock pot does all the work, delivering melt-in-your-mouth potatoes that are ideal for busy weeknights or fuss-free dinner parties. For an extra burst of flavor, top these potatoes with grated Parmesan cheese and a sprinkle of fresh parsley. With minimal prep, a hands-off cooking process, and crowd-pleasing results, this recipe is destined to become a go-to side dish. Keywords: Crock Pot roasted red potatoes, slow cooker red potatoes, easy potato side dish, tender roasted potatoes.
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Recipe Information
Ingredients
- 2 pounds Baby red potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.25 cup Grated Parmesan cheese (optional)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Wash and scrub the baby red potatoes thoroughly to remove any dirt. Pat them dry with a kitchen towel.
Cut the potatoes into halves (or quarters if they are larger) to ensure even cooking.
In a large bowl, combine olive oil, garlic powder, dried rosemary, dried thyme, salt, and black pepper. Mix well to create the seasoning mixture.
Add the cut potatoes to the bowl and toss until all the potato pieces are evenly coated with the seasoning mixture.
Lightly grease the inside of your Crock Pot with a small amount of olive oil or non-stick cooking spray to prevent sticking.
Transfer the seasoned potatoes to the Crock Pot, spreading them out in an even layer.
Cover the Crock Pot with the lid and cook the potatoes on high for 2-3 hours or on low for 4-5 hours. Stir the potatoes halfway through the cooking time for even cooking.
Once the potatoes are tender and lightly browned, optionally sprinkle grated Parmesan cheese over the potatoes and cook for an additional 10 minutes to melt the cheese.
Transfer the cooked potatoes to a serving dish. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3359 mg | 146% | |
| Total Carbohydrate | 150.0 g | 55% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 11.0 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 761 mg | 59% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 4225 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
