These easy Slow Cooker Roast Potatoes are the perfect solution when you want a delicious roast dinner but have no space left in the oven. With no parboiling needed and just a few simple ingredients, they make a brilliant side dish for Christmas dinner, Sunday roasts and busy family meals.
The potatoes are fluffy and tender in the middle, with savoury, herby seasoning and lightly browned edges. They won't be quite as crunchy as traditional oven roast potatoes, but they taste delicious and save so much kitchen space.
At Christmas, when there are so many different things to cook and everything seems to need the oven at exactly the same time, recipes like this make life much easier. We could all do with Christmas being more stress free, right?
You just need to peel, chop, season and let the slow cooker do the work. There's no saucepan to watch and no roasting tray fighting for space in the oven.
Recipe update: This recipe was originally published on 2 December 2024 and was fully retested in October 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
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Jump to:
- Why You'll Love It
- Recipe Overview
- Ingredients and Substitutions
- What are the Best Potatoes for Slow Cooker Roast Potatoes?
- How To Cook Roast Potatoes in the Slow Cooker
- Pro Tip
- Can You Really Make Crispy Roast Potatoes in a Slow Cooker?
- How To Make Slow Cooker Roast Potatoes Extra Crispy
- Slow Cooker Roast Potatoes for Christmas Dinner
- Christmas Dinner Timing Guide
- Slow Cooker Roast Potatoes Variations
- Serving Suggestions
- Storage
- Troubleshooting Guide
- Dannii's Top Tips
- Frequently Asked Questions
- More Roast Potato Recipes
- Recipe
- Feedback
Why You'll Love It
- Saves oven space - Perfect for Christmas dinner and Sunday roasts when the oven is already full.
- No parboiling needed - No saucepan required, meaning less washing up.
- Easy to prepare - Just peel, chop, season and leave the slow cooker to do the work.
- Full of flavour - Garlic, rosemary, paprika and stock give these potatoes a delicious savoury flavour.
- Fluffy and tender - Soft centres with lightly browned edges.
Recipe Overview
- Prep time: 15 minutes
- Cook time: Approximately 4 hours on HIGH
- Servings: 4
- Slow cooker: I used a 6.5L litre slow cooker for this recipe and cut the potatoes into roughly 5-6cm (2-2½ inch) chunks. Using a different size cooker or larger potato pieces may change the cooking time.
- Potatoes: 1kg Maris Piper or King Edward
- Method: No parboiling
- Best for: Christmas dinner, Sunday roasts and family meals
- Texture: Tender, fluffy centres with lightly browned edges
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 our first choice for slow cooker roast potatoes because they are floury and become lovely and fluffy when cooked. King Edward potatoes work well too. If you are in the US, Yukon Gold or Russet potatoes are good alternatives.
- Olive oil - We use extra virgin olive oil to coat the potatoes and help them brown. You can substitute regular olive oil, sunflower oil or rapeseed oil. Duck fat is another delicious option for a more traditional Christmas roast flavour.
- Paprika - This adds a subtle warmth and helps give the potatoes a lovely golden colour. You can use smoked paprika for a slightly smokier flavour.
- Rosemary - Dried rosemary adds a classic roast potato flavour. Dried thyme is a good alternative, or you could use a little of each.
- Garlic granules - These distribute evenly over the potatoes and add plenty of flavour without needing to chop fresh garlic.
- Onion powder - Adds another savoury flavour to the seasoning mixture.
- Salt - A little sea salt enhances all the other flavours. Adjust the amount depending on how salty your stock cube is.
- Beef stock cube - This is our secret ingredient for adding a rich, savoury flavour to the potatoes. Crumble it directly into the seasoning mixture rather than making it into liquid stock. For a vegetarian or vegan version, use a suitable vegetable stock cube instead. Check the ingredients if you need the recipe to be gluten-free.
More ways to adapt this recipe can be found in the Variations section below.
What are the Best Potatoes for Slow Cooker Roast Potatoes?
Choosing the right potatoes makes a big difference to the finished texture. For this slow cooker roast potato recipe, we recommend floury potatoes rather than waxy varieties.
Maris Piper are our favourite because they become wonderfully fluffy in the middle and can develop lightly browned edges. King Edward are another excellent choice. They have a similar floury texture and are perfect for traditional British roast potatoes.
In the US, Russet potatoes are particularly fluffy, while Yukon Gold are a good all-round option with a slightly creamier texture.
Waxy potatoes, such as Charlotte or many small new potatoes, tend to hold their shape and have a firmer texture. They can be slow cooked, but the result will be different from traditional fluffy roast potatoes.
For the most even cooking, cut your potatoes into similarly sized pieces.
How To Cook Roast Potatoes in the Slow Cooker
Equipment and potato size: I used a 6.5 litre slow cooker for this recipe and cut the potatoes into roughly 5-6cm (2-2½ inch) chunks. Using a different size slow cooker or larger potato pieces may affect the cooking time.
- Soak the potatoes: Peel and cut the potatoes into evenly sized chunks. Put them into a bowl of cold water and soak for approximately 10 minutes.
- Drain and dry: Drain the potatoes thoroughly, then pat them dry with a clean tea towel or kitchen paper. Removing excess surface moisture is important if you want the potatoes to brown.
- Put into the slow cooker: Put the potatoes into the slow cooker. Add the olive oil and mix until all the potatoes are evenly coated.
- Add the herbs & spices: Add the paprika, garlic granules, onion powder, dried rosemary, salt and crumbled beef stock cube. Stir well so the seasoning is distributed over all the potatoes.
- Spread out: Spread the potatoes out in a single layer as much as possible, then put on the slow cooker lid according to the manufacturer's instructions. Cook on HIGH for approximately 3 hours.
- Turn the potatoes: Carefully lift the lid and turn the potatoes using a silicone or wooden spoon. Replace the lid and cook on HIGH for approximately another hour, or until tender throughout.
- Check for doneness: Check the potatoes with a fork. They should be soft and fluffy in the centre. Transfer to a serving dish and serve immediately with your favourite roast dinner.
Pro Tip
For the best texture, make sure the potatoes are thoroughly dry before adding them to the slow cooker.
Moisture encourages steaming rather than browning, so drying the potatoes and giving them plenty of space in the cooker makes a difference.
Can You Really Make Crispy Roast Potatoes in a Slow Cooker?
Yes, slow cooker roast potatoes can develop some lightly crisp and browned edges, particularly where they are in contact with the hot cooking pot. However, they will not have exactly the same texture as roast potatoes cooked in a very hot oven.
A slow cooker retains moisture and cooks at a lower temperature, which is fantastic for keeping potatoes tender but makes it harder to create a really crunchy crust.
For us, the big advantage is being able to cook the potatoes without needing oven space or a saucepan.
If you prefer roast potatoes that are extremely crunchy all over, you can finish them in the oven or air fryer once they're cooked.
How To Make Slow Cooker Roast Potatoes Extra Crispy
If you have a little oven space available at the end of cooking, transfer the potatoes to a baking tray and roast at 220°C/200°C fan/425°F/Gas 7 for approximately 5-10 minutes, watching closely until the edges become crisp.
Alternatively, use your air fryer at approximately 200°C/400°F for a few minutes, shaking the basket if necessary. Cooking times depend on the model and quantity, so check them regularly.
You can also try finishing the potatoes under a hot grill for a few minutes.
This is usually what I do on Christmas Day because you can finish the potatoes while the turkey or roast meat is resting, meaning they don't need oven space for the full cooking time.
Slow Cooker Roast Potatoes for Christmas Dinner
Christmas dinner is probably my favourite reason to make roast potatoes in the slow cooker. There's always so much to organise, and the biggest challenge is trying to get everything cooked and hot at the same time.
With the turkey, stuffing, vegetables and all the other trimmings, oven space disappears very quickly. Cooking the roast potatoes in the slow cooker means you can get them started earlier in the day and leave the oven for the dishes that really need it.
You also don't need to parboil the potatoes, so there's one less saucepan taking up space on the hob. I love recipes that take some of the pressure off Christmas dinner without compromising on flavour, and these are exactly that.
Need to double the recipe? You can, but it's important not to overcrowd the slow cooker.
Doubling the ingredients doesn't necessarily mean you can cook them all in one cooker. For the best chance of lightly browned edges, the potatoes need plenty of contact with the cooking pot.
If you're feeding a large crowd, using two slow cookers may give better results than filling one to the top. I have 2 slow cookers and I sometimes borrow a third to make Christmas stress free.
Christmas Dinner Timing Guide
For a Christmas dinner served at 2pm, this is a useful way to plan the potatoes.
| Time | What to do |
|---|---|
| 9:35am | Peel, chop, soak, dry and season the potatoes |
| 10:00am | Start cooking on HIGH |
| 1:00pm | Turn the potatoes |
| 2:00pm | Check they're cooked and serve |
These times assume the potatoes take approximately four hours in your slow cooker. Allow extra time if you're cooking a larger batch or using a model that runs cooler.
If you want to crisp them in the oven or air fryer, arrange for the potatoes to finish slow cooking a little earlier.
You can also prepare the potatoes the evening before. Peel and cut them, cover with cold water and keep them in the fridge overnight. Drain and dry thoroughly before seasoning and cooking the following day.
Remember: If you're also planning to make something like a slow cooker turkey crown or slow cooker red cabbage, you'll need a separate slow cooker for each dish being cooked at the same time.
Slow Cooker Roast Potatoes Variations
This recipe has a delicious savoury flavour from the beef stock cube and seasonings, but there are plenty of ways to adapt it.
Garlic and Herb Roast Potatoes - Add a little extra garlic granules and use a mixture of dried rosemary and thyme. Finish with chopped fresh parsley just before serving.
Duck Fat Roast Potatoes - Replace the olive oil with duck fat for a richer flavour. This is an especially good variation for a special occasion such as Christmas dinner.
Spicy Roast Potatoes - Add a pinch of cayenne pepper or chilli flakes to the seasoning blend for a little heat.
Parmesan Roast Potatoes - Sprinkle some finely grated Parmesan over the potatoes just before serving. The combination of garlic, herbs and Parmesan is delicious.
Vegetarian or Vegan Roast Potatoes - Replace the beef stock cube with a suitable vegetable stock cube. If making the vegan version, use a plant-based oil rather than animal fat and leave out the Parmesan.
Serving Suggestions
These slow cooker roast potatoes are perfect with a traditional Sunday roast or Christmas dinner with all the trimmings.
For the main event, serve them with perfect roast chicken, slow cooker roast beef with gravy or slow cooker turkey crown.
When it comes to side dishes, I love adding slow cooker red cabbage for a little sweetness, slow cooker green beans for extra vegetables and some easy cauliflower cheese for something creamy.
For a proper Christmas dinner, you can't go wrong with air fryer stuffing balls, honey roasted parsnips, garlic spring greens and air fryer pigs in blankets.
And, of course, roast potatoes need gravy! Our easy onion gravy is perfect for pouring over the whole plate.
If you're planning the full festive meal, our Christmas Dinner Meal Plan has lots more ideas to help you get organised.
Storage
Store: Slow cooker roast potatoes are best served fresh, particularly if you want to enjoy their lightly crisp edges. Allow leftovers to cool promptly, then transfer them to an airtight container and refrigerate within two hours. Eat within 48 hours.
Freeze: You can freeze leftover cooked roast potatoes for up to three months for best quality. Allow them to cool, spread them out on a baking tray and freeze until firm. Transfer to a freezer-safe container or bag.
Defrost: Defrost overnight in the fridge before reheating.
Reheat: For the best texture, reheat the potatoes in a hot oven or air fryer until piping hot throughout. The exact time will depend on their size and how many you are reheating. Reheat leftovers only once.
Make ahead: You can peel and chop the raw potatoes the evening before, cover them with cold water and refrigerate them overnight. Drain and dry thoroughly before cooking.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Potatoes are soggy | Too much moisture or overcrowding | Dry well before cooking, use a single layer and finish briefly in the oven for extra crispness |
| Potatoes aren't crispy | Slow cookers don't produce the same dry heat as ovens | Use a hot oven, grill or air fryer for a short final crisping step |
| Potatoes are still hard | Pieces are too large or your cooker runs cooler | Continue cooking on HIGH, checking every 20-30 minutes |
| Potatoes are falling apart | They are overcooked or have been stirred too much | Cut pieces evenly, check for doneness and turn gently |
| Potatoes are sticking | Not enough oil on the contact surfaces | Coat the potatoes evenly and use a suitable non-metal utensil |
| Seasoning tastes too salty | The stock cube already contains salt | Reduce the additional salt next time and taste before adding extra at the end |
| Potatoes are pale | Limited browning against the cooking pot | Give them room to spread out and consider a short oven or air fryer finish |
Dannii's Top Tips
- Cut the potatoes evenly - Similar-sized pieces will cook at the same rate, so you won't have some falling apart while others are still firm.
- Dry the potatoes thoroughly - This is one of the most important steps. Too much moisture will encourage steaming rather than browning.
- Don't overcrowd the slow cooker - Try to keep the potatoes in a single layer, with plenty of contact with the cooking pot.
- Coat the potatoes evenly in oil - This helps distribute the seasoning and encourages the potatoes to brown.
- Don't add liquid stock - Crumble the stock cube directly into the seasoning. Adding water or prepared stock will encourage the potatoes to steam.
- Avoid lifting the lid unnecessarily - Every time you remove it, heat escapes and cooking can take longer.
- Turn the potatoes gently - They become softer as they cook, so vigorous stirring can cause them to break apart.
- Add Parmesan before serving - A little freshly grated Parmesan is a delicious addition if you're not making a vegan version.
- Don't make a much larger batch in one small cooker - Potatoes piled high will be less likely to brown evenly and may take longer to cook.
- Serve straight away - These are at their best freshly cooked rather than being left sitting in the slow cooker for a long time.
Frequently Asked Questions
Yes! Roast potatoes can be cooked in a slow cooker without parboiling. They develop tender, fluffy centres with some lightly browned edges. The texture is different from traditional oven roast potatoes, but this is a convenient method when you want to save oven and hob space.
No, not for this recipe. We soak the chopped potatoes in cold water for about 10 minutes, then dry them thoroughly before coating them in oil and seasoning.
Some slow cooker roast potato recipes use parboiling and semolina to create a fluffier exterior and encourage browning, but the advantage of our method is that it doesn't require a saucepan.
Our recipe takes approximately four hours on HIGH.
We cook the potatoes for three hours, turn them and then cook for another hour. However, cooking times will vary depending on the size of the potato pieces, the quantity of potatoes and your slow cooker.
Always check that the potatoes are completely tender before serving.
You can cook potatoes on LOW, but this particular recipe is designed around the HIGH setting because it gives them more opportunity to develop some browning.
Cooking on LOW will generally take longer and may produce a softer, less browned result. We recommend using the HIGH setting for the method described here.
No. There's no need to add water or liquid stock.
The potatoes contain moisture and will cook inside the covered slow cooker.
We use olive oil and a crumbled stock cube to coat and season the potatoes. Adding water would encourage steaming and make it harder to achieve browned edges.
We use four tablespoons of olive oil for 1kg of potatoes to help them brown evenly. You could try using three tablespoons, but the potatoes may be less browned and more likely to stick, depending on your slow cooker.
If your slow cooker has a KEEP WARM setting, it may be suitable for holding fully cooked potatoes briefly, provided the food remains at a safe hot-holding temperature and you follow the appliance instructions.
However, keeping the potatoes covered for a long time will soften the edges because of condensation.
For the best texture, try to time them to finish shortly before serving rather than leaving them on WARM for hours.
Yes, but it's important not to overcrowd the slow cooker.
Doubling the ingredients doesn't necessarily mean you can cook them all in one cooker. For the best chance of lightly browned edges, the potatoes need plenty of contact with the cooking pot.
If you're feeding a large crowd, using two slow cookers may give better results than filling one to the top.
More Roast Potato Recipes
If you've tried these sow cooker roast potatoes, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Slow Cooker Roast Potatoes
Recipe Video
Ingredients
- 1 kg (2 ¼ lb) of Potatoes
- 4 tablespoons of Olive oil - extra virgin
- 1 teaspoon of Paprika
- 1 teaspoon of Dried rosemary
- 1 teaspoon of Garlic granules
- 1 teaspoon of Onion powder
- ½ teaspoon of Fine sea salt
- 1 Beef stock cube - Use a gluten-free stock cube to ensure this recipe remains gluten free.
Instructions
- Soak the potatoes: Peel and cut 1 kg of Potatoes into evenly sized chunks. Put them into a bowl of cold water and soak for approximately 10 minutes.
- Drain and dry: Drain the potatoes thoroughly, then pat them dry with a clean tea towel or kitchen paper. Removing excess surface moisture is important if you want the potatoes to brown.
- Put into the slow cooker: Put the potatoes into the slow cooker. Add 4 tablespoons of Olive oil and mix until all the potatoes are evenly coated.
- Add the herbs & spices: Add 1 teaspoon of Paprika, 1 teaspoon of Garlic granules, 1 teaspoon of Onion powder, 1 teaspoon of Dried rosemary, ½ teaspoon of Fine sea salt and 1 Beef stock cube (crumbled).Stir well so the seasoning is distributed over all the potatoes.
- Spread out: Spread the potatoes out in a single layer as much as possible, then put on the slow cooker lid according to the manufacturer's instructions. Cook on HIGH for approximately 3 hours.
- Turn the potatoes: Carefully lift the lid and turn the potatoes using a silicone or wooden spoon. Replace the lid and cook on HIGH for approximately another hour, or until tender throughout.
- Check for doneness: Check the potatoes with a fork. They should be soft and fluffy in the centre. Transfer to a serving dish and serve immediately with your favourite roast dinner.
Recipe Notes
- Tested in a 6.5 litre slow cooker with potatoes cut into 5-6cm chunks. Cooking times may vary with different appliances or potato sizes.
- Cut the potatoes evenly - Similar-sized pieces will cook at the same rate, so you won't have some falling apart while others are still firm.
- Dry the potatoes thoroughly - This is one of the most important steps. Too much moisture will encourage steaming rather than browning.
- Don't overcrowd the slow cooker - Try to keep the potatoes in a single layer, with plenty of contact with the cooking pot.
- Coat the potatoes evenly in oil - This helps distribute the seasoning and encourages the potatoes to brown.
- Don't add liquid stock - Crumble the stock cube directly into the seasoning. Adding water or prepared stock will encourage the potatoes to steam.
- Avoid lifting the lid unnecessarily - Every time you remove it, heat escapes and cooking can take longer.
- Turn the potatoes gently - They become softer as they cook, so vigorous stirring can cause them to break apart.
- Add Parmesan before serving - A little freshly grated Parmesan is a delicious addition if you're not making a vegan version.
- Don't make a much larger batch in one small cooker - Potatoes piled high will be less likely to brown evenly and may take longer to cook.
- Serve straight away - These are at their best freshly cooked rather than being left sitting in the slow cooker for a long time.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
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.