Simple Crockpot Roasted Potatoes

Here is my favorite crockpot roasted potatoes recipe, with crispy edges, tender insides, and a mix of Italian seasoning, garlic, Parmesan cheese, and fresh parsley.

These crockpot potatoes are my go-to side dish when I need something easy that practically cooks itself. I love that I can toss everything in the slow cooker and forget about it until dinner time. Plus, my kids actually eat their vegetables when potatoes are involved!

What Kind of Potatoes Should I Use?

Russet potatoes are the go-to choice for this recipe because they get nice and crispy on the outside while staying fluffy inside. That said, you can definitely swap in Yukon Gold potatoes if that’s what you have on hand – they’ll give you a creamier, buttery texture that’s just as delicious. Red potatoes work too, though they tend to hold their shape more and won’t get quite as fluffy in the center. Whatever you choose, try to pick potatoes that are similar in size so they cook evenly, and don’t skip cutting them into roughly 2-inch cubes to ensure they’re done at the same time.

Options for Substitutions

This recipe is pretty forgiving when it comes to swapping ingredients:

• Russet potatoes: You can use Yukon gold, red potatoes, or even baby potatoes instead. Just keep in mind that waxy potatoes like red or Yukon gold will hold their shape better, while russets get a bit fluffier. If using baby potatoes, just halve or quarter them depending on size.
• Italian seasoning: Don’t have Italian seasoning? Mix together equal parts dried basil, oregano, and thyme. Or try other herb blends like herbs de Provence or even a simple combo of rosemary and thyme.
• Parmesan cheese: Swap in Romano, Asiago, or even sharp cheddar if that’s what you have. Each will give a slightly different flavor, but they all work great.
• Fresh parsley: Dried parsley works fine (use about 2 teaspoons), or try fresh chives, green onions, or cilantro for a different twist.
• Crushed red pepper flakes: Leave these out if you don’t like heat, or add more if you want extra kick. Cayenne pepper works too, but use just a pinch as it’s stronger.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with crockpot potatoes is cutting them into uneven pieces, which means some cubes will be mushy while others stay hard – aim for uniform 2-inch pieces so everything cooks at the same rate.

Another common error is overcrowding the slow cooker, which creates steam instead of that crispy exterior you’re after, so stick to a single layer if possible and resist the urge to stir too often.

To get better browning and prevent sticking, lightly spray or brush the crockpot with oil before adding your potatoes, and if you want extra crispy edges, try finishing them under the broiler for 3-5 minutes after slow cooking.

Finally, wait until the last 10 minutes to add the parmesan cheese and parsley – tossing them in too early will cause the cheese to clump and the herbs to lose their fresh flavor.

What to Serve With Crockpot Roasted Potatoes?

These seasoned potatoes are the perfect side dish for just about any protein you’re cooking up for dinner. They pair really well with grilled chicken, pan-seared pork chops, or a juicy steak since the Italian seasoning and garlic flavors complement most main dishes. If you want to make it a complete meal, serve them alongside a simple green vegetable like roasted broccoli or sautéed green beans. For a lighter option, these potatoes are also great next to a fresh Caesar salad or mixed greens with a lemon vinaigrette.

Storage Instructions

Store: Keep your leftover crockpot potatoes in an airtight container in the fridge for up to 4 days. They make a great side dish throughout the week and pair well with just about anything from scrambled eggs for breakfast to grilled chicken for dinner.

Freeze: While you can freeze these potatoes for up to 2 months in a freezer-safe container, just know that the texture might change a bit when thawed. They can become a little softer and less crispy, but they’ll still taste good mixed into a breakfast hash or soup.

Reheat: For the best results, reheat the potatoes in the oven at 400°F for about 10 minutes to crisp them back up. You can also use an air fryer at 375°F for 5-7 minutes. If you’re in a hurry, the microwave works too, though they won’t be quite as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1050
• Protein: 26-30 g
• Fat: 24-28 g
• Carbohydrates: 170-180 g

Ingredients

• salt to taste
• 1 tsp garlic powder
• 6 medium russet potatoes (cut into 1-inch cubes)
• 1 tbsp olive oil (I use extra virgin)
• 2 tsp Italian seasoning
• 1/4 cup shredded Parmesan cheese (I like Stella Shredding)
• 1/2 tsp crushed red pepper flakes (optional but recommended)
• black pepper to taste (freshly ground preferred)
• 2 tbsp chopped parsley (fresh for best flavor)

Step 1: Prepare the Potatoes and Aromatic Blend

• 6 medium russet potatoes
• 1 tbsp olive oil
• 1 tsp garlic powder
• 2 tsp Italian seasoning
• salt to taste
• black pepper to taste
• 1/2 tsp crushed red pepper flakes

First, dice the russet potatoes into uniform 1-inch cubes.

Uniformity ensures even cooking, which is crucial for perfect ‘roasted’ potatoes in a slow cooker.

In a separate bowl, combine the olive oil with all the dry seasonings – garlic powder, Italian seasoning, salt, black pepper, and crushed red pepper flakes.

This creates an aromatic blend that will coat the potatoes beautifully.

Step 2: Season and Slow Cook

Lightly spray your slow cooker insert with cooking spray to prevent sticking.

Add the cubed potatoes to the slow cooker, then pour the seasoned olive oil mixture over them.

Toss everything together really well to ensure every piece of potato is coated with the delicious seasoning.

I always make sure the potatoes are evenly distributed in a single layer if possible for better cooking.

Step 3: Finish with Cheese and Herbs

• 1/4 cup shredded Parmesan cheese
• 2 tbsp chopped parsley

Cook the potatoes on high for 2-3 hours or on low for 4-5 hours, until they are tender when pierced with a fork.

In the last 30 minutes of cooking, sprinkle the shredded Parmesan cheese over the potatoes and let it melt.

Once cooking is complete, gently toss the potatoes, then sprinkle with fresh chopped parsley just before serving.

I find that adding fresh herbs at the very end really brightens up the flavors.

Simple Crockpot Roasted Potatoes

Delicious Simple Crockpot Roasted Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 54 minutes mins

Cook Time 1 hour hr 48 minutes mins

Total Time 2 hours hrs 42 minutes mins

Servings 4

Calories 1000 kcal

Ingredients

  

• salt to taste
• 1 tsp garlic powder
• 6 medium russet potatoes (cut into 1-inch cubes)
• 1 tbsp olive oil (I use extra virgin)
• 2 tsp Italian seasoning
• 1/4 cup shredded Parmesan cheese (I like Stella Shredding)
• 1/2 tsp crushed red pepper flakes (optional but recommended)
• black pepper to taste (freshly ground preferred)
• 2 tbsp chopped parsley (fresh for best flavor)

Instructions

 

• First, dice the russet potatoes into uniform 1-inch cubes. Uniformity ensures even cooking, which is crucial for perfect 'roasted' potatoes in a slow cooker. In a separate bowl, combine the olive oil with all the dry seasonings – garlic powder, Italian seasoning, salt, black pepper, and crushed red pepper flakes. This creates an aromatic blend that will coat the potatoes beautifully.
• Lightly spray your slow cooker insert with cooking spray to prevent sticking. Add the cubed potatoes to the slow cooker, then pour the seasoned olive oil mixture over them. Toss everything together really well to ensure every piece of potato is coated with the delicious seasoning. I always make sure the potatoes are evenly distributed in a single layer if possible for better cooking.
• Cook the potatoes on high for 2-3 hours or on low for 4-5 hours, until they are tender when pierced with a fork. In the last 30 minutes of cooking, sprinkle the shredded Parmesan cheese over the potatoes and let it melt. Once cooking is complete, gently toss the potatoes, then sprinkle with fresh chopped parsley just before serving. I find that adding fresh herbs at the very end really brightens up the flavors.