Slow Cooker Homestyle Potatoes with Garlic and Rosemary

4.14 from 37 votes

These potatoes pair perfectly with almost any meal!

Craving some (usually forbidden) old-fashioned comfort food? Do potatoes come to mind perhaps??? 🙂 Well look no further because Skinny Ms. has the comfort food solution for you! Our slow cooker potato recipe is here to satisfy your taste buds’ desires – and to do it without saddling your scale with eater’s remorse.

We use heart-healthy extra virgin olive oil (instead of butter!) for a flavorful, but healthier fat. And fresh herbs and spices kick up the intrigue so this classic food is anything but boring. Garlic potatoes with rosemary -the name says it all, right? So get your homestyle potatoes up-to-date with this healthier (and dare we say, sexier!) version of a slow-cooker standby. We know you won’t regret it.

Family getting bored with the same ‘ol, same ‘ol in the potato department? Whip out your secret Skinny Ms. slow cooker potato recipe! No one (even the picky kids) can resist garlic potatoes with rosemary -they’re flavorful, wholesome -and best of all, easy! So what are you waiting for? Cook up some Skinny Ms. homestyle potatoes anytime, anywhere. You’ll be a hero and a saint.

PS: When making these potatoes in the slow cooker for the first time, we were pleasantly surprised that they browned as if they were cooked in the skillet. We love our slowcooker!

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4.14 from 37 votes

Slow Cooker Homestyle Potatoes with Garlic and Rosemary

With healthy fats and incredible flavor, these potatoes will be a smash at the dinner table.
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Yield 6 people
Serving Size 0.5 cup
Course Dinner, Side Dish
Cuisine Universal
Author SkinnyMs.


  • 1/4 cup extra virgin olive oil remember evoo is a good fat
  • 4 red potatoes medium, cubed into 1/2 inch pieces (unpeeled if preferred)
  • 3 garlic cloves minced
  • 1 tablespoon rosemary chopped fresh
  • 1/2 teaspoon black pepper
  • kosher or sea salt to taste


  • Add oil to the slow cooker, turn to high and allow to heat up while preparing potatoes...about 15 minutes of preheating is good.
  • Combine all ingredients in the slow cooker, toss potatoes in oil, cover and cook on high 2-3 hours (4-5 hours on low), or until potatoes are tender and browned.


The fats in this recipe are from heart healthy extra-virgin olive oil.

Nutrition Information

Serving: 0.5cup | Calories: 179kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 6mg | Fiber: 2g | Sugar: 1g |
SmartPoints (Freestyle): 6
Keywords Budget-Friendly, Diabetic-Friendly, Gluten-Free, Slow Cooker

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  1. At 5 Plus Points per serving, this is not what I would call "skinny" recipe (Weight Watchers Plus Points). Can you suggest a lower fat version?

    1. There's an error in the recipe, run it through the recipe builder on the weight watchers website. It says 1/4 tablespoon and there's no way its 9grams of fat per serving with that small of an amount. Hope this helps.

    2. The extra points are coming from the olive oil. You could always cook the potatoes with a bit of chicken stock but they won't brown like this. The browning is due to the olive oil. I had to quit weight watchers because I just couldnt fit it all the healthy fats I needed with the limited amount of points I got :/

    1. Pam, Can't say for sure since I've never cut the oil in half. Keep in mind that olive oil is a healthy fat. Try using 3 tablespoons and that should still work.

  2. I made these yesterday, they were delicious!   Thanks for the recipe!  I used the smaller red potatoes, they seem to cook a little faster, just an FYI for others.

  3. This is a skinny/healthy recipe. The fat in the oil is all good fat. Unfortunately if you want something that is going to fit in your point scale, I would find something else (although, as suggested below, you could cook with stock, but they will not turn out the same). I do not know anything about WW points, but I do know that your body needs healthy fats 🙂

  4. If you want it even more unbelievably good…prepare a meatloaf, pat it out on top of potatoes and let cook all together. SO GOOD!

  5. after reading all the reviews; Im left confused? Is there a error on the EVOO as stated & if so, how much. I do not follow WW points but just try to watch a little of everything in general.

  6. Olive Oil is a healthy fat…don't think weight watchers distinguishes between healthy fats and unhealthy ones or complex carbs and simple carbs. Our recipes use healthy fats and complex carbs. For example, walnuts are also very high in fat but are one of the healthiest foods available.

  7. Last night I was CRAVING potatoes..chips or fries. I could've literally stuck my head in the bag of chips and gone to town. Instead, I made these, except I popped them in the oven. Much healthier way satisfy a potato craving 🙂 Thanks!

  8. Made these tonight with red potatoes (8 I think), my husband kept commenting on how awesome they were & didn't believe me when I told him how I made them. He kept asking what the secret ingredient was until I showed him the recipe. I'm not usually a big fan of rosemary, but I agree with my hubby that these truly were awesome! FYI, I was using my larger crockpot for the roast so I split the recipe into 2 & cooked each half in a 1.5 qt cooker for about 1 hour on high & 4 on low.

  9. try the Yukon gold potatoes, and also add some onions mix all the other ingredients and place on the cookie sheet and you will love!!

  10. If you are doing weight watchers points put the recipe into your recipe maker in you online tools or your ww application

  11. Sharon, Whoops…may have missed your deadline. Yes, you can leave out the rosemary and add chopped onion. I’d recommend no more than 1/2 full. Hmmmm….10 hours is pushing it and you don’t want the potatoes to be all crunch. Let me know what you ended up doing and the results. Hoping your co-workers enjoyed! 🙂

  12. I recently made these for a special occasion. They were freaking amazing! I have a large crock pot and I used 6 good sized red potatoes, but otherwise followed the recipe exactly. OMGosh. Hubby and I made yummy noises with every, single bite. Definitely a keeper. Worthy of a holiday and so much healthier than scalloped or au gratin. YUMMY.

  13. For those wondering about the stock, they turn out great when subbing the oil for some stock or broth. I used broth once after realizing I was out of oil. Still a great recipe!

  14. Halved the amounts for my 3 1/2 quart crockpot. Cooked for 2 hours on high. The potatoes turned out tasty and neatly browned. Many thanks to the contributor of this recipe. I will definitely make this again and again!

  15. I am doing a small wedding dinner for 30 and would like to use this recipe, any idea how long in a large slow cooker this would take and how many potatoes I should use.

    1. Hi Grooms Mom, I would times all the ingredients by 4 or 5. Here's my suggestion:

      1 cup extra-virgin olive oil
      16 medium red potatoes, cubed into 1/2" pieces (unpeeled if preferred)
      6 cloves garlic, minced
      1/4 cup chopped fresh rosemary
      2 teaspoons black pepper
      2 teaspoons Kosher or sea salt to taste (guests can add more salt to taste)

      Keep in mind it will take longer to cook this many potatoes. If possible, I would use 2 slow cookers instead of one large. Best wishes to the Bride and Groom! 🙂 Keep us posted…

    1. Thanks for your feedback. We’re glad you enjoyed the potatoes! They should turn out tender and browned, but they will not be crispy.

  16. Thanks for the recipe. I’m going to try it tonight with my roasted beast. I’m so glad I don’t have to “count points” in order to know whether or not I am eating healthy, lol.

  17. If you were making these for 20 people,,could you do a couple slow cookers but then finish them in a hot oven for some crisping?

  18. It is my husband that could eat potatoes in any form with every meal and in between. I am looking forward to trying this recipe as I get bored with mashed baked or fried potato cooking. This recipe sounds easy and healthy and something that can be enjoyed several times weekly and with almost any main course. I was wondering if dried rosemary could be substituted? Appreciate all the comments and suggestions.

  19. Actually a pretty good recipe. A better (by my lights) version can be made in a covered skillet in about 1/2 hour; you can use considerably less oil if the skillet is non stick. You can also do all kinds of flavors- I like to finish with a vinegar/garlic/mustard glaze, and often add some sweet pepper and onion to the dish.

  20. I made this last year for a church potluck. I used 10 lb of mixed red and yellow potatoes. And, since we’re not afraid of garlic, I think I used two full heads minced. They were the hit of the potluck!

    1. Yes! You can use baby Yukon gold potatoes! In order to triple the recipe, you would probably need to make three different batches. Triple the recipe would not fit an a 6 quart crock pot, unfortunately.

  21. To SkinnyMs, this is a Anita and my sisters and me at have our youngest sister’s 50th birthday. I would like to increase the amount of all ingredients to fit into a large roaster. How much would I have to increase it to, I want to use baby red potato’s and then the rest, we will be having around 30-40 hungry family members, lol. The party is this Saturday, also how long and what temp should I cook it on. Any suggestions!! Or anyone else that can answer my question, I really appreciate the help. Thanks Anita

    1. Anita, Happy Birthday to your sister! 🙂 Without seeing the roaster, it’s hard to say. If you’re thinking enough to feed up to 50, even a large roaster might not be enough. I suggest have a few other sides in addition so people have a choice.

      If the roaster is larger enough, use 6 pounds of potatoes. The olive oil will need to be enough to lightly coat all the potatoes. I would recommend cooking them in a 375 degree oven until fork tender. The amount of time to cook the potatoes will depend on the roaster size and amount of potatoes. The goal is to get all the potatoes tender and brown and crispy on the outside. You’ll want to stir the potatoes every 15 minutes for even cooking.

      Let us know how your family likes the potatoes. Be sure your sister gets a serving. These potatoes are truly delicious.

  22. The Roaster is an Electric 18 Qt., do i have to add more of the ingredients below as well??
    3 cloves garlic, minced
    1 tablespoon chopped fresh rosemary
    1/2 teaspoon black pepper
    Kosher or sea salt to taste
    I made the original one from you for my work get together at labor day this year and they loved it. and it turned out really good. So I thought I would make this for my sister’s bday. There will be other stuff there as well, this is just what I am making for the event.

  23. It should be noted that this can be made in about 20 min. in a covered skillet; you can use as little oil as you like in a nonstick skillet. I’d take an extra few seconds to chop the rosemary fine, and the garlic in the picture appears to be burnt- I usually add it right at the end. And any number of other ingredients can be added. I prefer Yukon Gold or other yellow potatoes for this.

    1. Actually the garlic was not burnt but rather the potatoes lightly browned and crispy. The skillet works great too. I cooked my potatoes in the slow cooker for 4 hours on low. Perfecto!

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