How to Make Slow Cooker Italian Herb Potatoes
Step 1: Prep the Potatoes
Start by washing your potatoes thoroughly. If you’re using baby potatoes, you can leave them whole. If they’re on the larger side, cut them in halves or quarters so they cook evenly.
There’s no need to peel them — the skins add texture and hold everything together beautifully.
Step 2: Season Generously
Place the potatoes directly into your slow cooker. Drizzle the olive oil over the top, then sprinkle on the Italian seasoning.
Now give everything a good toss. You want every potato coated in oil and herbs. This ensures the flavor distributes evenly and prevents sticking.
Tip: If you love bold herb flavor, lean toward the higher end of the seasoning measurement.
Step 3: Slow Cook
Cover and cook on:
Low for 6–7 hours, or
High for 3–4 hours
Cooking times can vary slightly depending on your slow cooker and the size of your potatoes. You’ll know they’re ready when you can easily pierce them with a fork.
That’s it. No stirring required. No babysitting.
Optional (But Worth It) Finishing Touch
If you want a little golden crispness, transfer the cooked potatoes to a baking sheet and broil them for 3–5 minutes. This gives the edges a light crisp while keeping the insides fluffy and tender.
It’s not mandatory — they’re delicious straight from the slow cooker — but it does add that extra “wow” factor.
Flavor Variations (Still Simple!)
Even though this is a 3-ingredient recipe, you can easily tweak it without overcomplicating things.
Add grated Parmesan after cooking for a salty finish.
Sprinkle fresh parsley before serving for color and freshness.
Add a pinch of red pepper flakes if you like a subtle kick.
Squeeze fresh lemon juice over the top to brighten the flavors.
But honestly? They shine beautifully as-is.
What to Serve Them With
These Italian herb potatoes are incredibly versatile. They pair perfectly with:
Grilled chicken
Roast beef
Baked salmon
Meatballs
Sausage and peppers
A simple green salad
They’re hearty enough for holiday meals and easy enough for a Tuesday night dinner.
Storage and Reheating
Got leftovers? Lucky you.
Store them in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer for the best texture, or microwave if you’re in a hurry.
They also make an excellent base for a breakfast hash the next morning. Just toss them into a skillet with eggs and maybe a little cheese. Zero waste, maximum flavor.
Why You’ll Keep Coming Back to This Recipe
There’s something satisfying about having a reliable, low-effort side dish in your back pocket. This recipe is:
Budget-friendly
Meal-prep friendly
Crowd-pleasing
Practically foolproof
And because it relies on pantry staples, you can make it anytime without a special grocery trip.
Sometimes the best recipes aren’t the ones with a long ingredient list or complicated instructions. They’re the ones that let simple ingredients shine — the kind that make you wonder why you ever made potatoes any other way.
So the next time you need a dependable side that tastes like you tried way harder than you actually did, let your slow cooker handle it. Three ingredients. One pot. Zero stress.
And a whole lot of herby, comforting goodness.
