These easy slow cooker roast potatoes are crispy and crunchy on the outside with a perfectly soft and fluffy centre! They don't even require parboiling!
Plus, cooking them in your slow cooker saves valuable oven space, which is great when you're cooking a big roast dinner or Christmas lunch!
When it comes to making slow cooker roast potatoes, choosing the right potatoes is key.
You want to select potatoes that are starchy and dry rather than waxy. This will ensure that your potatoes become crispy on the outside and fluffy on the inside.
Some of the best potatoes for slow cooker roast potatoes include Maris Piper, King Edward, and Russet potatoes.
These varieties have a high starch content and a low moisture content, making them ideal for roasting.
Love roast potatoes? Try my easy air fryer roast potatoes too!
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✔️ Why you'll love this recipe!
- This recipe is perfect for those who want to enjoy crispy and fluffy potatoes without having to spend hours in the kitchen.
- Oven space is a premium, especially when preparing a big family dinner or during the holidays like Christmas. Utilising a slow cooker for your roast potatoes liberates oven space for other dishes, allowing you to manage your meal preparation with greater ease and flexibility.
- Achieving that coveted crispy exterior with a fluffy interior can be a delicate balance to strike in a conventional oven. A slow cooker, on the other hand, can provide consistently moist heat that ensures your potatoes are perfectly tender inside. And with a few clever tricks such as a quick blast in the oven before serving, you can add that desirable crispiness to your slow cooker roast potatoes.
🛒 Ingredient notes
Potatoes - I recommend choosing varieties like Maris Piper or King Edward for their fluffy texture and excellent absorption of flavours.
Olive Oil - a great option for roasting potatoes, as it can help them get crispy on the outside while remaining soft on the inside. You can also use other types of oil, such as vegetable oil or duck fat.
Salt - essential for seasoning your roast potatoes. I like to use sea salt.
Herbs & Spices - I use a combination of dried rosemary, garlic powder, onion salt, smoked paprika, and a crumbled beef oxo cube.
🔪 How to make roast potatoes in slow cooker
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
💭 Expert tips
- Cut the potatoes into roughly the same size pieces so they cook evenly. I usually cut each average Maris Piper potato into three.
- Before slow cooking your potatoes, it's essential to dry them properly. Use a tea towel or kitchen roll to pat them dry and remove any excess moisture. This will help to prevent condensation from forming during cooking, which can make the potatoes soggy.
- For an extra crispy crust, try adding a tablespoon of flour or semolina to your potatoes before slow cooking. The flour helps to absorb any excess moisture and creates a crispy coating on the outside of the potatoes.
- Arrange the potatoes in a single layer and don't overcrowd the cooker. Give them space so they can brown on all sides.
- For extra crispiness, grill or roast the potatoes for 5-10 minutes after slow cooking.
🍴 Serving suggestions
Serve the crockpot roast potatoes with a traditional Sunday roast (try honey roast gammon, slow cooker roast beef, or air fryer roast chicken). They also go well with slow cooker lamb breast, slow cooker pork chops, and a simple sausage casserole, for a quick and easy weeknight dinner!
📖 Variations
- For a richer flavour, add a few tablespoons of duck fat or goose fat to the slow cooker with the olive oil.
- For a cheesy twist on classic roast potatoes, sprinkle some grated parmesan over the top before serving.
- Mix in a spoonful of wholegrain mustard and a generous sprinkle of mature Cheddar cheese over the potatoes for the last hour of cooking.
- Post-cooking, top your potatoes with crispy bacon bits, sour cream, chives, and shredded cheese for a 'loaded' baked potato effect.
🥡 Storage
Store - slow cooked roast potatoes are best eaten fresh. If you have any leftovers, they can be stored in an airtight container in the fridge for up to 3 days.
Reheat - to regain their crispness, it's best to reheat the roast potatoes in an air fryer or hot oven.
Freeze - the cooked roast potatoes can be frozen for up to 3 months.
❓ Frequently asked questions
It's fine to cook them covered for the first few hours, but for the last 1-2 hours remove the lid so any excess moisture can evaporate and the potatoes can brown and crisp up on top.
To avoid soggy potatoes, make sure they are dry before you add them to the slow cooker. It's also a good strategy to place a tea towel under the lid during cooking; it absorbs excess moisture. Take the lid off the last hour of cooking, and you can always blast them under the grill for a few minutes for even more crispiness.
Floury potatoes such as Maris Piper or King Edward are ideal for roasting as they have a soft and fluffy texture when cooked. These varieties also hold their shape well, which is perfect for slow cooking.
No, you don't have to, but you can if you want to. I soak the potatoes in a bowl of water for 30 minutes instead.
😋 More potato recipes
More slow cooker recipes
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Recipe
Easy Slow Cooker Roast Potatoes
Equipment
- Slow Cooker 6.5 litre slow cooker or half the recipe if you have a smaller model
Ingredients
- 8 Maris Piper Potatoes peeled and chopped into 2-3 inch chunks
- 5 tablespoon Olive Oil
- 1 Beef Oxo Cube crumbled
- 1 teaspoon Dried Rosemary
- 1 teaspoon Onion Salt
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Granules
- 1 teaspoon Salt
Instructions
- Heat the olive oil in the slow cooker basin on the high setting.5 tablespoon Olive Oil
- Soak the potatoes in a bowl of cold water for 30 minutes (up to 24 hours).8 Maris Piper Potatoes
- Drain the potatoes and thoroughly pat dry with kitchen roll or paper towels.
- Carefully place the potatoes in your slow cooker and spoon over the hot oil. Sprinkle in the herbs and spices and mix to coat each potato.1 Beef Oxo Cube, 1 teaspoon Dried Rosemary, 1 teaspoon Onion Salt, 1 teaspoon Smoked Paprika, 1 teaspoon Garlic Granules, 1 teaspoon Salt
- Place a tea towel under the lid (fold the sides of the tea towel up over the lid) and cook the potatoes for 3 hours on high. Remove the tea towel and lid and cook for a further 1-2 hours until golden and crispy.
- For extra crispy potatoes, place them in a roasting tray and cook in a hot oven (220 °C) for 5–10 minutes.
Notes
- Cut the potatoes in roughly the same size pieces so they cook evenly. I usually cut each average Maris Piper potato into three.
- Before slow cooking your potatoes, it's essential to dry them properly. Use a tea towel or kitchen roll to pat them dry and remove any excess moisture. This will help to prevent condensation from forming during cooking, which can make the potatoes soggy.
- For an extra crispy crust, try adding a tablespoon of flour or semolina to your potatoes before slow cooking. The flour helps to absorb any excess moisture and creates a crispy coating on the outside of the potatoes.
- For extra crispiness, grill or oven bake the potatoes for 5-10 minutes after slow cooking.
- For a richer flavour and creamier texture, add a few tablespoons of duck fat or goose fat to the slow cooker with the olive oil.
- For a cheesy twist on classic roast potatoes, sprinkle some grated parmesan over the top before serving.
- Mix in a spoonful of wholegrain mustard and a generous sprinkle of mature Cheddar cheese over the potatoes for the last hour of cooking.
- Post-cooking, top your potatoes with crispy bacon bits, sour cream, chives, and shredded cheese for a 'loaded' baked potato effect.
Tanya
These slow cooker roasties came out perfectly. I finished them off under a hot grill for 5 minutes to get them extra crispy!