Go Back
+ servings
close up of roast potatoes in a bowl with a spoon.
Print Recipe
4.46 from 22 votes

Slow Cooker Roast Potatoes

Crispy and crunchy on the outside yet soft and fluffy on the inside, these Crispy Slow Cooker Roast Potatoes are a great alternative way to cook your Sunday favourite! 
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Side Dish
Cuisine: British
Diet: Gluten Free
Free From: DAIRY FREE, EGG FREE, GLUTEN FREE, NUT FREE
Servings: 4 servings
Calories: 259kcal

Ingredients

  • 4 maris piper potatoes Use enough potatoes to cover the bottom of the slow cooker.
  • 1 teaspoon onion salt
  • 1 teaspoon garlic granules
  • 1 teaspoon dried rosemary
  • 4 tablespoon olive oil

Instructions

  • Start by pouring the olive oil in the slow cooker and turn onto the “high” setting. Leave this to heat up while you prepare and par boil the potatoes. You want the oil to be hot by the time you put the potatoes into the slow cooker. This should take about 20 minutes.
  • Peel the potatoes and chop into thirds/quarters depending on how big the potatoes are.
  • Par-boil the chopped potatoes in a saucepan for around 10 minutes. You don’t want to cook them until they are completely cooked, just enough to soften them slightly.
  • Drain the potatoes in a colander, then put the potatoes back in the saucepan, put the lid on and give the saucepan a little shake, this helps to fluff up the outside of the potatoes which gives you the crunchy and crispy crust.
  • Leave the potatoes to cool slightly, then place them into the slow cooker with the onion salt, garlic granules and dried rosemary and give it a good stir.
  • Place a clean, dry tea towel over the top of the slow cooker, then place the lid on top of the tea towel. Wrap the sides of the tea towel that are hanging out, up onto the lid.
  • Cook on high for around three hours, turning the potatoes every hour.

Notes

Tips & Tricks
  • Don’t Forget The Tea Towel! Putting the tea towel in between the potatoes and the lid collects all the steam produced and holds it in the tea towel. If you don’t do this, the steam that rises to the lid will fall back down onto the potatoes making them soft and soggy. Whilst I have done this many times without any problems, I wouldn’t recommend leaving the house whilst the potatoes are cooking. Use a clean tea towel that has been washed without scented detergent.
  • Kitchen Roll Can Be Used Instead: If you don’t want to use a tea towel, a few layers of kitchen towel roll can be used instead.
  • Go Carefully When Shaking The Potatoes! Gentle is best as they can sometimes break down into smaller pieces if you are shaking too hard.
  • Let The Potatoes Steam Dry: Once the potatoes have been shaken up, leave them in the saucepan for around 5 minutes to cool down. This allows the steam time to evaporate, otherwise, it results in soggy potatoes.
  • Place The Potatoes In A Single Layer: If you overcrowd the slow cooker by piling them on top of each other, they will sweat instead of roast and you won’t get that crispy finish. A 6.5 litre slow cooker should hold around 8-9 full-sized potatoes.
  • Chop The Potatoes The Same Size: Dice the potatoes into even chunks, this helps them all to cook evenly.
  • These potatoes take 3 hours on high in my slow cooker. Please be aware that different makes of slow cookers may cook at different rates.

Nutrition

Calories: 259kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 601mg | Potassium: 725mg | Fiber: 4g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 34mg | Calcium: 22mg | Iron: 1mg