Crock pot potatoes are an easy, hands-off way to make fluffy, tender and flavorful potatoes. Here’s how to make them perfectly!
This crockpot potato recipe, aside from being so simple, is great because:
- It’s amazing for a busy weeknight dinner or prepping ahead for a dinner. I love these for a Thanksgiving or Christmas side or part of a Dutch Oven Pot Roast or Roast Pork Loin recipe.
- Slow-cooking potatoes in a crock pot makes them incredibly tender, with no boiling or checking required. Magic!
- They cook evenly, get a creamy texture, and are great for meal prep or a hands-off side dish. Excellent for when your stove top is fully occupied.
Here’s What You Need
Gather up your ingredients, tools, bits and bobs:
Ingredients for Crock Pot Potatoes
- Russet or Yukon Gold potatoes: I use medium-sized potatoes.
- Olive oil: This is optional, but I find it softens the skin of the potatoes.
- Kosher salt: Seasoning potatoes is key!
Ingredient quantities in the recipe card at the bottom of the article
Substitutions and Variations
Need to switch out the ingredients in this recipe? Here are a few alternatives to try:
- Type of Potato: While Russet potatoes yield a fluffy texture, Yukon Golds will give you a creamier result. You can also try red potatoes or fingerlings if you prefer a waxier texture. Keep in mind that the cooking times will be a little less for smaller potatoes and check them a little early to see if they’re fork tender.
- Olive oil: For a richer flavor, you can swap olive oil for melted butter or even avocado oil.
- Water: If you want a little extra flavor, swap the water for vegetable or chicken broth. This will infuse your potatoes with savory goodness!
Tools to Grab
Gather your trusty slow cooker, a knife, and cutting board, a set of measuring spoons, and a life or fork.
How to Make Crock Pot Potatoes: An Easy Guide
Here is my step-by-step guide to making potatoes in a crock pot. It’s super simple, honestly – mess and fuss-free:
Prep the potatoes
Start by scrubbing the potatoes clean. Don’t peel or poke holes in the potatoes — you don’t need to vent them in a slow cooker! If you love softer skins, rub the potatoes with olive oil.
Add water and arrange potatoes
Pour ½ cup of water into the bottom of your slow cooker. This will create the steam needed to cook the potatoes evenly and prevent them from drying out. Arrange the potatoes in a single layer, ensuring they aren’t stacked on top of each other.
Slow cook until tender
Set your slow cooker to cook on low for 6 to 8 hours or high for 3 to 4 hours. The potatoes are done when a fork slides in easily, indicating they’re tender and fully cooked through.
Serve or store
Once the potatoes are tender, slice them open and serve them with your favorite toppings, like butter, sour cream, cheese, or fresh herbs.
If you want to store them, keep them whole in the fridge in an airtight container for up to 5 days for easy meal prep.
5 Common Mistakes When Making Crock Pot Potatoes
Here are 5 typical mistakes I see when people make crock pot potatoes for the first time:
- Not using enough water: Water is crucial in a slow cooker to create the steam that prevents your potatoes from drying out.
- Stacking potatoes: Make sure they’re in a single layer for even cooking.
- Skipping the salt: A little seasoning can elevate the flavor as the potatoes cook.
- Overcrowding the slow cooker: Too many potatoes can lead to uneven cooking. Stick to a manageable amount.
- Not testing for doneness: Make sure the potatoes are tender before serving. If they’re still firm, let them cook for a bit longer.
Make Ahead and Storage
Crock pot potatoes are fantastic for meal prep. Once they’re cooked, let them to cool and store them whole in the refrigerator for up to 5 days.
Reheating Crockpot Potatoes
When you’re ready to eat, you can reheat them in the microwave or even finish them in a hot oven for crispy skin.
Repurposing Leftovers
– Chop them up and stir them with onions, garlic, paprika and oregano in a skillet for flavorful fried potatoes.
Freezing
I don’t recommend freezing leftover crockpot potatoes.
How to Serve this Crock Pot Potato Recipe
Anyway you’d serve regular baked potatoes, serve these.
- My family loves them topped with butter, sour cream or melted cheddar cheese, and chives or parsley. Chopped rosemary and a crack of black pepper are great, too.
- They’re also great loaded with cheese, bacon, and sliced green onion.
- Use them as a base for mashed potatoes, potato soup or potato salad, potato samosas or Indian potato curry (aloo gobi).
- Pair them with grilled meats or air fryer recipes like my Instant Pot Roast Beef, juicy air fryer pork chops!, fish (like this panko-crusted cod), or roasted veggies.
Final Notes, Pro Tips + Science-Based Secrets
I have 3 tips to share for perfect crockpot potatoes:
- Use Russet potatoes for a fluffy texture and Yukon Golds for creamy, rich potatoes.
- Don’t skip the water! Without moisture, the potatoes will turn out dry and leathery. Yikes!
- If you’re craving crispy skins, simply rub the potatoes with oil and pop them in a 425°F oven for about 10 minutes after they’ve cooked in the slow cooker. This trick gives you the best of both worlds: tender inside and crispy outside!
FAQs About Making Potatoes in Slow Cooker
Just skimming through this post? Check out these key takeaways:
Yes! You can add other root vegetables like carrots or parsnips to the slow cooker. Just make sure to chop them into similar-sized pieces to ensure even cooking.
Absolutely! Cooking on high for 3 to 4 hours will yield perfectly tender potatoes in less time.
This can happen if there wasn’t enough water or if the slow cooker lid wasn’t sealed properly. Add a bit more water next time to keep them moist.
You’ll know they’re done when a knife or fork slides into them easily.
Other Easy Recipes You’ll Love
- Instant Pot Sweet Potatoes (Perfect Every Time!)
- Instant Pot Pasta
- Instant Pot Rice
Crock Pot Potatoes (Fluffy + Foolproof!)
Ingredients
- 4 to 6 medium Russet or Yukon Gold potatoes
- 1 tbsp olive oil optional, for softer skins
- 1 tsp salt
- ½ cup water
Instructions
Prep the Potatoes
- Scrub the potatoes clean, but don’t peel or poke holes (no need for venting in a slow cooker).
- Rub with olive oil if you want softer skins.
- Sprinkle with salt for better seasoning as they cook.
Add Water & Arrange Potatoes
- Pour ½ cup water into the slow cooker—this creates steam and prevents drying out.
- Place the potatoes in a single layer (not stacked) for even cooking.
Slow Cook Until Tender
- Low: 6 to 8 hours
- High: 3 to 4 hours
- They’re done when a fork slides in easily.
Serve or Store
- Slice open and serve with butter, sour cream, or toppings.
- Store whole in the fridge for up to 5 days for easy meal prep.
Notes
- Use Russets for fluffy texture; Yukon Golds for creamy potatoes.
- Don’t skip the water—slow cookers need moisture to prevent a leathery skin.
- If you want crispy skins, oil them and finish in a 425°F oven for 10 minutes after slow cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
