These Slow Cooker Rosemary Potatoes are easy side dish that cooks itself. It’s one of the best crock pot recipes!
I love any recipe that can cook itself. These Rosemary Potatoes are just that! They practically cook themselves.
I love how tender they are. And the Rosemary, garlic combination is one of my favorite flavors.
When I make these potatoes, I like to make sure the cut end of the potatoes is touching the surface of the slow cooker. This gives a nice crispiness to the outside of the potato while the inside stays tender.
These potatoes go great along side your favorite easy weeknight meal or will make a perfect addition to your holiday menu. It’s definitely one of my best crock pot recipes.
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Best Crock Pot Recipes: Rosemary Potatoes
Slow Cooker Rosemary Potatoes
- 3 pounds baby Dutch yellow potatoes - halved
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic - minced
- 1 teaspoon dried rosemary
- house seasoning - or salt and pepper
- 1/4 cup Parmesan cheese
- 2 tablespoons chopped fresh parsley leaves
- Lightly coat the inside of a slow cooker with nonstick cooking spray.
- Place potatoes, olive oil, butter, garlic, and rosemary into the slow cooker; season with house seasoning and toss to coat.
- Cover and cook on low heat for 4-5 hours or high or low for 2-3 hours, or until tender.
- Serve immediately, sprinkled with Parmesan and garnished with parsley.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.