Did you know that you can make the BEST roast potatoes in the slow cooker? Light and fluffy on the inside, with a slight crisp on the outside. Crispy Slow Cooker Roast Potatoes will save you space in the oven and they are as simple as mixing everything together in the slow cooker and cooking for 4 hours. No par-boiling needed!
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Cooking roast potatoes in a slow cooker couldn't be easier. There is no par-boiling needed - you just peel, chop, mix and cook.
Whilst they won't get quite as crispy as they would in the oven, they still do have some crisp to them. Also, there is the added bonus of saving space in the oven, making slow cooker roast potatoes a win in our house!
They are perfect for Thanksgiving or Christmas, when your oven is already bursting with meat and vegetables and your air fryer is working overdrive too!
Looking for more new ways to use your slow cooker? Try our delicious Slow Cooker Mulled Wine, indulgent Slow Cooker Chocolate Cake or our easier-than-you-think Slow Cooker Bread.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Potatoes - Maris piper are the best potatoes to use to make roast potatoes because they are starchy rather than waxy. They stay tender on the inside, but still get a nice crisp. King Edward, Yukon Gold and Russet potatoes all work well too.
- Oil - We used extra virgin olive oil. A generous amount is needed to help roast potatoes in the slow cooker get crispy. Duck fat works too. Have you tried our Duck Fat Roast Potatoes?
- Seasoning - A mixture of beef stock cube, salt, paprika, garlic, onion and rosemary. You could use a roast potato seasoning blend if you prefer.
Slow Cooker Roast Potatoes Variations
Seasoning - We made our own seasoning blend with salt, garlic, onion, paprika and thyme/rosemary. But you could save time by using store bought roast potato seasoning. You can also add a little cayenne if you want a kick of heat to your potatoes.
Extra crispiness - These do get a bit crispy, but not as much as if they were cooked in the oven. So, if you do want them extra crispy, then you can put them in the oven for 10 minutes. This can always be done whilst you are serving up everything else for your roast dinner.
How To Cook Roast Potatoes in the Slow Cooker
- Step 1: Peel and cut the potatoes. Place in a bowl of water and soak for about 10 minutes.
- Step 2: Drain the potatoes and pat dry.
- Step 3: Put the potatoes into your slow cooker. Add the oil and stir to coat all the potatoes.
Add the paprika, garlic, onion, rosemary, salt and stock cube. Mix well to evenly coat.
- Step 4: Place a towel over the slow cooker bowl and put the lid on. Cook on high for 3 hours.
- Step 5: Remove the lid and towel and turn all the potatoes over. Replace the lid and cook for a further hour.
Pro Tip
Make sure you dry the potatoes really well before putting them into the slow cooker. The less moisture they have, the crispier they will get.
Serving Suggestions
What don't they go with is the real question! We would eat these slow cooker roast potatoes with everything. Or, just dip them into Homemade Onion Gravy. So good!
To make the perfect roast dinner, serve these with The Perfect Roast Chicken, Air Fryer Stuffing, Garlic Spring Greens and Honey and Mustard Roasted Parsnips.
Dannii's Top Tips
- Make sure to cut the potatoes evenly so that they all cook at the same rate.
- Don't overcrowd the slow cooker. They need to be in a single layer so that they can get brown on all sides.
- Make these extra special by grating some Parmesan cheese on just before serving.
- You can also use this method to make potato wedges.
Frequently Asked Questions
Although these are best eaten straight away, leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, they are best reheated in the air fryer or oven, to keep their crispiness.
Yes, you can freeze them and it's a great way to get ahead for Christmas dinner. Flash freeze them by putting them on a baking tray and in the freezer until fully frozen. Then you can transfer them to a freezer bag and they will keep for up to 3 months.
To stop the potatoes going soggy, you need to make sure they are really dry before they go in the slow cooker.
More Roast Potato Recipes
If you've tried these Crock Pot Potatoes, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Slow Cooker Roast Potatoes
Ingredients
- 1 kg (2.2 lb) Potatoes
- 4 tablespoon Olive oil - extra virgin
- 1 teaspoon Paprika
- 1 teaspoon Dried rosemary
- 1 teaspoon Garlic granules
- 1 teaspoon Onion powder
- 0.5 teaspoon Sea salt
- 1 Beef stock cube
Instructions
- Peel and cut 1 kg Potatoes. Place in a bowl of water and soak for about 10 minutes.
- Drain the potatoes and pat dry.
- Put the potatoes into your slow cooker. Add 4 tablespoon Olive oil and stir to coat all the potatoes.
- Add 1 teaspoon Paprika, 1 teaspoon Garlic granules, 1 teaspoon Onion powder, 1 teaspoon Dried rosemary, 0.5 teaspoon Sea salt and 1 Beef stock cube. Mix well to evenly coat.
- Place a towel over the slow cooker bowl and put the lid on. Cook on high for 3 hours.
- Remove the lid and towel and turn all the potatoes over. Replace the lid and cook for a further hour.
Recipe Tips
- Make sure to cut the potatoes evenly so that they all cook at the same rate.
- Don't overcrowd the slow cooker. They need to be in a single layer so that they can get brown on all sides.
- Make these extra special by grating some Parmesan cheese on just before serving.
- You can also use this method to make potato wedges.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Elaine says
Marked vegan but beef stock in ingredients ?
Dannii Martin says
Apologies, that was an error and has now been changed. The vegan tag has been removed. Thanks for pointing this out.