1. Use Russet Potatoes
Russets become tender and fluffy inside. Yukon Golds work too but will be creamier.
2. Don’t Peel
The skin becomes tender during slow cooking and adds nutrients and texture.
3. Cut Side Down
Placing potatoes cut-side down allows them to soak up the butter and seasonings more effectively.
4. Don’t Lift the Lid
Every time you lift the lid, you add 20-30 minutes to cooking time. Resist the urge to peek.
5. Make Gravy from the Juices
The liquid in the slow cooker is liquid gold. Spoon it over the potatoes or thicken with a cornstarch slurry.
6. Double the Recipe
These potatoes disappear fast. Make extra.
Endless Variations
Parmesan Garlic Potatoes:
Sprinkle with ½ cup grated Parmesan during the last 30 minutes of cooking.
Spicy Potatoes:
Add ½ teaspoon red pepper flakes with the herbs.
Lemon Herb Potatoes:
Add 1 tablespoon lemon zest and a squeeze of lemon juice at the end.
Bacon Potatoes:
Add ½ cup cooked, crumbled bacon during the last hour.
Rosemary Potatoes:
Use fresh rosemary instead of dried herbs.
Cheesy Potatoes:
Sprinkle shredded cheddar over the top during the last 15 minutes.
ADVERTISEMENT
