Make the most of your kitchen space and keep the heat out of the kitchen, with Slow Cooker Roasted Potatoes. More than just another way to cook up some spuds, it is a perfect way to prep ahead...
A busy kitchen calls for creativity!
If your kitchen is as busy as my kitchen can be, you like to have different ways of cooking some of the common everyday foods that show up on your table. Like this method for roasting potatoes in your slow cooker. These tender roasted potatoes are a great side dish along with your favorite main dish, but they also make quick hash browns, or a potato salad and just about any other dish you can make, with a cooked potato! Small kitchens and hot weather are often two of the greatest teachers in creativity...
Now I won't kid you, these are not baked potatoes like you will get from your oven.
Because the slow cooker is not a dry heat, cooking method. But roasted potatoes from your slow cooker will take the heat out of the kitchen. And the slow cooker doesn't even need to be in the way. Plug it in in an out of the way place, and set a timer! Leaving your kitchen prep areas free and clear for other kitchen duties that need attending to or completed. Plus with the slow cooker working hard out of the way, you have space for someone else in the kitchen to lend a hand...
Size does matter for cooking potatoes in the slow cooker.
And just like with any other slow cooker recipe, the cooking time is quite varied. You can roast just about any potato in four hours, but for smaller spuds like these, I recommend checking them at about the two hour mark. If they need more time, fine, but if they are cooked through, you are done. Also you can put different sizes in the same pan, setting a timer to check at the two hour mark as well as the three hour mark for the smaller ones, leaving the larger potatoes to finish out the time needed.
So you might as well fill the cooker and make enough for a couple of meals or some different recipes that are on the horizon!
Having Slow Cooker Roasted Potatoes ready to go is a great way to prep ahead and be able to get a quick dinner on the table during busy times!
As well as in the heat of the summer, because we still need to eat, and everyone is hungry. And being prepped ahead takes the pressure off the cook.
Some additional thoughts on this recipe:
Feel free to add sprigs of rosemary or chopped garlic. To add additional flavor.
You may peel the potatoes if desired, but we usually cook them with the skins on.
Russets also work with this method.
Ingredients needed for this recipe.
- potatoes
- salt
- oil of choice
You will also need the following.
- slow cooker
- cotton kitchen towel
Now we are ready to begin!
Slow Cooker Roasted Potatoes.
by the seat of my pants!
UPDATED: 07.16.2024
potatoes, as many that will fit or as desired
salt
oil of choice, we used olive oil
Wash and dry the potatoes.
Place into the slow cooker, drizzle with oil and sprinkle with salt.
Cover and cook on high for 2 to 4 hours. Depending upon the size of the potatoes being cooked, begin checking at the 2 hour mark to avoid over cooking.
Storage options for Slow Cooker Roasted Potatoes. Store leftovers in the refrigerator and use within four days. You may freeze the leftover potatoes, but expect some texture changes when thawed.
UPDATE:
For your convenience, a "copy and paste" version of Slow Cooker Roasted Potatoes has
been included below.
You may also enjoy:
How to Cook Brown Rice in your Instant Pot, a soak rice method.
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Printable "copy and paste" version:
Slow Cooker Roasted Potatoes.
by the seat of my pants!
UPDATED: 07.16.2024
potatoes, as desired
salt
oil of choice, we used olive oil
Wash and dry the potatoes.
Place into the slow cooker, drizzle with oil and sprinkle with salt.
Cover and cook on high for 2 to 4 hours. Depending upon the size of the potatoes being cooked, begin checking at the 2 hour mark to avoid over cooking.
Storage options for Slow Cooker Roasted Potatoes. Store leftovers in the refrigerator and use within four days. You may freeze the leftover potatoes, but expect some texture changes when thawed.
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Thanks so much for this. I love my casserole CP but, with just two of us, don't use it very often. Making a bunch of potatoes ahead to have on hand will make hubby very happy. ;-)
ReplyDeletePinning...
Sheila
You are welcome, I love having several ways to cook basic foods, and I too enjoy having food prepped ahead. Thank you for stopping by!
DeleteThanks so much for linking up at the #UnlimitedLinkParty 107. Shared.
ReplyDeleteDee, you are welcome, thanks for hosting!
DeleteJudee from Gluten Free A-Z Blog: I love using my Instant Pot and slow cooker. It seems to make cooking and clean up so much easier. Great simple recipe.
ReplyDeleteJudee, I am with you! Especially for prep chores like rice and potatoes.
DeleteI have made potatoes in my slow cooker before but I wrapped each one of them individually in tin foil to cook them a bit faster and supposedly it keeps the skins from getting so soft (though we didn't really find that to be the case). We did think they were delicious though.
ReplyDeleteI think tough skins happen no matter how we cook potatoes. When I pan fried some of these I left the skins on, and we didn't seem to notice one bit. Thanks for stopping by, I appreciate it.
DeleteI love potatoes. But I never thought about making them in the crock pot. I’ll have to try that next time i want potatoes.
ReplyDeleteIt works out perfectly in hot weather or when the stove is already full of pans! Thanks for stopping by, I appreciate it.
DeleteThese sound easy to make and good to have on hand.
ReplyDeleteAs soon as I find organic spuds in the market, I will make another batch. You are right, they are perfect to have on hand. Thanks so much for stopping by!
DeleteI'm all about anything potato's and I love cooking with my slow cooker. I've never made roasted potato's in the slow cooker so I can't wait to try these out.
ReplyDeleteVisiting today from Will Blog For Comment's 42 #13,14&15.
Paula, it is the perfect prep ahead process! thanks so much for stopping by, I sure appreciate it.
DeleteYum! Yes, I'm a big slow cooker fan for the reason you mentioned--it frees up the oven for everything else. :) Thank you for sharing this post with us at the Will Blog for Comments #42 linkup. We hope to see you sharing more posts at #43, which opens next Monday morning. Have a great week. :)
ReplyDeleteJennifer, you are welcome, and thanks so much for hosting, I appreciate it.
DeleteI would have never thought to do this. It is a great idea!
ReplyDeleteThank you! I love easy prep ahead ways and ideas. Thanks for stopping by, I sure appreciate it!
DeleteThis is a "genius" idea. It would be great for potato salad.Bernadette, https://newclassicrecipe.com
ReplyDeleteBernadette, thanks! I love recipes where not only can I prep ahead, but often use an alternative way to cook as well! Thanks for taking the time to stop by, I appreciate it!
Delete
ReplyDeleteWow, this blog post is a game changer for anyone looking to simplify their kitchen routine! Slow Cooker Roasted Potatoes are such a brilliant idea—combining convenience with delicious results. The fact that you can prep them ahead of time and let the slow cooker do all the work is fantastic, especially for busy days. Plus, keeping the heat out of the kitchen during summer is a huge bonus! The tip about adding rosemary or garlic for extra flavor is much appreciated. Thanks for sharing this practical and tasty recipe—it's definitely going to make my life easier!
Anna, thank you so much!
DeleteMelynda, I am going to try out this recipe! Sounds so good. Thank you for sharing it with us at The Crazy Little Lovebirds link party #47.
ReplyDeleteStephanie, you are so welcome! Thanks for hosting, I sure appreciate it.
Delete