Slow Cooker Garlic Rosemary Tri-color Potatoes

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.

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.

5 from 1 vote

Print

Slow Cooker Garlic Rosemary Tri-Color Potatoes

Prep Time

10 mins

Cook Time

4 hrs

Total Time

4 hrs 10 mins

 

Tender and crisp tri-color potatoes loaded with rosemary, thyme, oregano and garlic.. An easy and simple side dish made in the slow cooker.

Course: Side Dish

Cuisine: American, Holiday

Keyword: easy potato side dish, roasted potatoes

Servings: 6 servings

Calories: 93 kcal

Author: Kelly

Ingredients

• 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

Instructions

1. Cut potatoes in halves or quarters but making each of them approximately the same size.
2. 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.

To Make Potatoes in the Slow Cooker:

1. Line a slow cooker with aluminum foil, leaving a slight overhang to wrap the potatoes on top. Coat a thin layer with nonstick spray.
2. 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.

3. Sprinkle with additional nutritional yeast or Parmesan, if desired. Serve immediately.

To Make Potatoes On the Grill:

1. Divide the potatoes into two 24-inch square pieces of heavy duty aluminum foil. Seal foil over potatoes.
2. Grill over medium heat for 30 minutes or until tender, turning once.

To Make Potatoes in the Oven:

1. Preheat oven to 400 degrees F. Spray a large rimmed baking sheet lightly with cooking spray.

2. Place potatoes in a single layer on baking sheet.

3. Bake for 25-30 minutes, or until golden brown and tender. Sprinkle with additional nutritional yeast or Parmesan, if desired.

Nutrition Facts

Slow Cooker Garlic Rosemary Tri-Color Potatoes

Amount Per Serving (1 serving (1/6 recipe))

Calories 93 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g5%

Cholesterol 1mg0%

Sodium 414mg17%

Potassium 8mg0%

Carbohydrates 1g0%

Vitamin A 30IU1%

Vitamin C 1.2mg1%

Calcium 29mg3%

Iron 0.3mg2%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

 More slow cooker sides:

Slow Cooker Pizza Potatoes

Slow Cooker Mashed Potatoes with Roasted Garlic

{Slow Cooker} Butternut Squash Cornbread

Miso Glazed Brussels Sprouts and Cranberries