Slow Cooker Garlic Herb Potatoes
Tender skin-on potatoes are slow cooked in a rich garlic-herb cream sauce until buttery, soft, and deeply flavorful. This easy side dish pairs well with chicken, beef, pork, or a comforting family dinner.
Ingredients
- 2 lb russet potatoes scrubbed and halved lengthwise
- 3 tbsp unsalted butter melted
- 1 cup heavy cream or half-and-half
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper
Instructions
- Scrub the potatoes thoroughly under cool running water and pat them dry.
- Cut each potato in half lengthwise. Cut especially large potatoes into smaller, evenly sized pieces.
- Lightly grease the bottom and sides of a 4-quart or 6-quart slow cooker.
- Arrange the potatoes cut-side up in the slow cooker, allowing them to nestle closely without tightly stacking them.
- In a small bowl or measuring cup, whisk together the melted butter, heavy cream, garlic powder, Italian seasoning, salt, and black pepper.
- Pour the cream mixture slowly and evenly over the potatoes. Use a spoon to guide some of the liquid between the potatoes.
- Cover and cook on low for 5–6 hours, or on high for 2 1/2–3 hours, until a fork slides easily through the potatoes.
- Taste the sauce and adjust the salt or pepper as needed.
- Serve warm with the garlic-herb cream sauce spooned generously over each potato.
Notes
Garnish with fresh parsley or an extra pat of butter before serving. Half-and-half can replace the heavy cream for a lighter sauce.
Nutrition
Calories: 355kcal
Love this recipe?Fllow us at @tasteofrecipes for more