Crockpot Butter Herb Baby Potatoes

Crockpot Butter Herb Baby Potatoes

 Description

Tender baby potatoes slow-cooked in rich butter, garlic, and herbs until they’re soft, creamy inside, and bursting with flavor. Minimal effort, maximum comfort — the ultimate set-it-and-forget-it side dish.

 Ingredients

• 2 lbs baby potatoes (gold or red), washed

• ½ cup (1 stick) butter, cut into cubes

• 3 cloves garlic, minced

• 1 tsp dried rosemary (or 1 tbsp fresh, chopped)

• 1 tsp dried thyme

• ½ tsp dried parsley (or 1 tbsp fresh)

• ½ tsp paprika (optional)

• Salt & black pepper, to taste

• 2 tbsp olive oil (optional, extra richness)

 Instructions

1. Prep the Potatoes
   Place baby potatoes directly into the crockpot. No need to peel.

2. Season Generously
   Add garlic, rosemary, thyme, parsley, paprika, salt, and pepper.
   Drizzle with olive oil if using.

3. Add the Butter
   Scatter butter cubes evenly over the potatoes.

4. Cook Low & Slow
   Cover and cook:

   • LOW: 4–5 hours

   • HIGH: 2–3 hours
     until potatoes are fork-tender.

5. Finish & Toss
   Gently stir to coat potatoes in the buttery herb sauce.

6. Serve Warm
   Spoon extra butter from the bottom over the top before serving 😍

 Servings

6 servings

 Nutritional Info (Approx. per serving)

• Calories: ~240 kcal

• Fat: ~18 g

• Carbohydrates: ~20 g

• Fiber: ~3 g

• Protein: ~3 g

Tips & Variations

✔ Add grated Parmesan in the last 15 minutes
✔ Toss with lemon zest for brightness
✔ Add onions or shallots for depth
✔ Crisp them up under the broiler for 5 minutes
✔ Finish with flaky sea salt for extra flavor

Perfect With

• Roast chicken

• Steak

• Pork chops

• Holiday meals

• Weeknight dinners (zero stress)

 Q & A

Q: Can I use larger potatoes?
A: Yes—cut into 1½–2 inch chunks.

Q: Will they get mushy?
A: No, as long as you don’t overcook. Baby potatoes hold their shape beautifully.

Q: Can I make these ahead?
A: Yes! Reheat on LOW or in the oven at 325°F.