Go Back
–+ servings
Slow Cooker Roast Potatoes
Print Pin
5 from 3 votes

Easy Slow Cooker Roast Potatoes

Perfect slow cooker roast potatoes: crispy on the outside, fluffy on the inside – and no parboiling needed!
Course Side Dish
Cuisine British
Prep Time 5 minutes
Cook Time 4 hours
Soaking Time 30 minutes
Servings 6
Calories 324kcal
Author Beth Sachs

Would you like to save this?

Get this post in your inbox and claim your free 'No Bake Bars & Slices' eBook!

This site is protected by the Google Privacy Policy and Terms of Service apply.

Equipment

Ingredients

Metric - US Customary
  • 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

Variations:
  • 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.
 
Storage:
Store - slow roasted potatoes are best served fresh, but leftovers 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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Info

Calories: 324kcal | Carbohydrates: 50g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 793mg | Potassium: 1210mg | Fiber: 6g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 56mg | Calcium: 36mg | Iron: 2mg
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram and leave a comment on this post!
QR Code linking back to recipe