Slow Cooker Roast Potatoes

5 from 5 votes

Slow Cooker Roast Potatoes

An easy way to make roast potatoes that are crunchy on the outside, with lovely crispy edges, and soft and fluffy on the inside. A great way to save on oven space and use less energy.

Course Side Dish

Cuisine American, British

Prep Time 5

Cook Time 3 30

Total Time 3 35

Servings

Calories 241kcal

Author Lucy Allen | BakingQueen74

Equipment

large oval slow cooker

Ingredients

1.25 kg potatoes Maris Piper, Yukon Gold (USA)
4 tbsp olive oil
2 tbsp coarse semolina
½ tsp sea salt
1 tbsp rosemary fresh or dried

UK Measurements - US Measurements

Instructions

Peel and cut the potatoes into chunks of similar size. I tend to cut them into quarters.
1.25 kg potatoes
Parboil the potatoes for 8-10 minutes, in a saucepan. Drain the potatoes well.
Put the potatoes back in the saucepan, put the lid on and shake the pan to roughen the edges of the potatoes.
Put one tablespoon of olive oil in your slow cooker pot. Next put the potatoes in your slow cooker pot, coat with the remaining olive oil and semolina, and mix well to combine. Sprinkle over the chopped rosemary.
4 tbsp olive oil, 2 tbsp coarse semolina, 1 tbsp rosemary
Cook on high for 2 hours, with a tea towel under the lid (to stop moisture dripping from the lid onto the potatoes). After two hours, turn the potatoes over carefully using a metal spoon.
Cook on high for a further one and a half to two hours, still with the tea towel under the lid. Turn occasionally.
To serve, tip the potatoes into a serving dish, and make sure you scrape all the crispy edges from the slow cooker pot as well to add crunch. Sprinkle over a little sea salt and more fresh chopped rosemary.
½ tsp sea salt

Notes

Tip: You can use a couple of squares of kitchen roll instead of the tea towel under the lid to stop moisture dripping into the slow cooker pot and making your roast potatoes soggy. If you are using a tea towel/cloth, make sure you fold the edges up over the lid and do not leave them hanging down over the sides of the slow cooker.

Equipment - Use a large slow cooker such as a 5.7 litre or 6.5 litre (or larger if you have it) for this recipe.

This allows plenty of room for the potatoes to have contact with the sides of the slow cooker pot, which is how they brown and go crispy.

You do not want to have more than one layer of potatoes as they will not brown in that case.

If you are using a small slow cooker (e.g. 3.5 litre) you will need to cook fewer potatoes so that all of them are in contact with the pot.

Slow cookers with a metal pot will provide even better results than using a ceramic pot, as they heat up quicker.

Storage - You can keep leftover roast potatoes in the fridge for 2-3 days.

Reheat in the oven (takes approx. 10 minutes) to restore crunch.

They can be frozen for up to three months.

Do I need to parboil? Yes, for best results, to get a soft and fluffy centre, potatoes do need to be parboiled before you roast them in your slow cooker. If you don’t parboil them, your potatoes will cook during the long slow cooking time but will be more like sautéed potatoes and firmer in the middle.

Nutrition