Ingredients
Potatoes
- 1½ pounds baby potatoes (1 to 1½ inches in diameter, halved if larger)
Seasonings
- 1½ tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- Black pepper, to taste
Instructions
- Prepare the Potatoes: Wash the baby potatoes thoroughly. If your potatoes are larger than 1½ inches, cut them in half so they cook evenly.
- Combine Ingredients: Add the baby potatoes, olive oil, kosher salt, garlic powder, dried oregano, dried thyme, and black pepper into your slow cooker. Stir well to ensure all potatoes are coated evenly with the oil and seasonings.
- Cook the Potatoes: Cover the slow cooker and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours. Check for doneness by piercing a potato with a fork; they should be tender and easily pierced.
- Serve: Once the potatoes are fork-tender, serve immediately for best flavor and texture.
- Storage: Allow any leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for 3 to 4 days.
Notes
- Cooking times may vary depending on your slow cooker model and heat settings.
- Adjust seasoning quantities to taste if desired.
- For a crispier texture, you can finish the cooked potatoes under a broiler for a few minutes.
- Use fresh herbs instead of dried if preferred, adjusting quantities accordingly.
- Ensure the slow cooker lid fits tightly to retain moisture during cooking.
- Prep Time: 10 minutes
- Cook Time: 3 to 6 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
