Slow Cooker Garlic Rosemary Tri-color Potatoes are the perfect easy side dish. Best of all, they can be baked or grilled and are loaded with rosemary, thyme, oregano, garlic and a sprinkle of Parmesan.
Side dishes are my absolute favorite at any gathering. I would happily load up my plate with tons of roasted vegetables, pasta salads and cheesy potatoes.
These Garlic Rosemary Tri-color Potatoes are a family favorite and they couldn’t be more simple to make.
You can make them in the slow cooker or toss them on the grill when you don’t want to heat up your house.And when it’s cold outside, you can easily roast them in the oven.
How to Make Garlic Rosemary Tri-color Potatoes
Grab a bag of the multi-colored potatoes (or the Baby Dutch potatoes). Cut them in half or quarters – as long as they are all roughly about the same size.
Drizzle with a little bit olive oil, fresh garlic and some herbs.
Cook the potatoes until they are perfectly crisp-tender.
To make sure they cook evenly, you’ll want to toss the potatoes around a few times while they’re cooking.
It’s an easy side dish that takes hardly any effort. Perfect for summer with some grilled chicken or Thanksgiving with some roasted turkey.
Tender and crisp tri-color potatoes loaded with rosemary, thyme, oregano and garlic.. An easy and simple side dish made in the slow cooker.
- 1 3-pound bag tri-color potatoes or 1 lb of red-skinned new potatoes, 1 lb pound baby Yukon Gold potatoes, and 1 pound baby purple potatoes
- 4-5 Tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 cloves garlic minced
- 1 teaspoon fresh or dried rosemary
- 1 teaspoon dried oregano
- 2-3 sprigs fresh thyme
- 2 Tablespoons nutritional yeast OR grated vegan (or regular) parmesan for sprinkling if not Whole30
- Cut potatoes in halves or quarters but making each of them approximately the same size.
- In a large bowl, combine potatoes with olive oil, garlic, oregano, thyme, and rosemary. Season with salt and pepper, to taste and toss to coat evenly.
- Line a slow cooker with aluminum foil, leaving a slight overhang to wrap the potatoes on top. Coat a thin layer with nonstick spray.
- Add potatoes into the slow cooker and cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.
Sprinkle with additional nutritional yeast or Parmesan, if desired. Serve immediately.
- Divide the potatoes into two 24-inch square pieces of heavy duty aluminum foil. Seal foil over potatoes.
- Grill over medium heat for 30 minutes or until tender, turning once.
- Preheat oven to 400 degrees F. Spray a large rimmed baking sheet lightly with cooking spray.
Place potatoes in a single layer on baking sheet.
Bake for 25-30 minutes, or until golden brown and tender. Sprinkle with additional nutritional yeast or Parmesan, if desired.
More slow cooker sides: