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 slow–cooker!
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Slow Cooker Homestyle Potatoes with Garlic and Rosemary
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition Information
Have you made this recipe?
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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!
You’re too funny! lol Yes, much healthier indeed. 🙂
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.
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!!
Has anyone tried this with dried rosemary?
If using dry rosemary, I recommend 1 tsp.
If you are doing weight watchers points put the recipe into your recipe maker in you online tools or your ww application
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! 🙂
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.
Teri, Thank you for the feedback! Same here, yummy noises while eating. lol
Perfection ,did them one hour on high ,two hours on low brill
Maybe these yesterday with my new slow cooker. Absolutely awesome!
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!
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!
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.
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…
Hi are these supposed to come out crispy? I made these on Monday they were lovely but not crispy x
Thanks for your feedback. We’re glad you enjoyed the potatoes! They should turn out tender and browned, but they will not be crispy.
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.
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?
Yes, that would work!