by Jessica | February 9, 2026 8:25 pm
Went to this potluck once and someone brought potatoes from a slow cooker. Italian seasoning, butter, garlic, that’s basically it. Simple but everyone kept going back for more.
Asked for the recipe. She laughed and said there wasn’t really a recipe, she just threw stuff in the Crock-Pot before work.
Tried it myself the next week. She was right, no recipe needed.
Contents
Italian seasoning is just dried herbs mixed together. Oregano, basil, thyme, rosemary, maybe some marjoram if the company’s feeling fancy. It’s been around forever but the pre-mixed version in a jar is pure American grocery store invention.
McCormick started selling it in the 60s or 70s I think. Marketed it as an easy way to make stuff taste Italian without buying six different herb jars. Worked too, everybody bought it.
Is it authentic Italian cooking? No. Does it taste good on potatoes? Yeah.
My grandmother would’ve had opinions about using dried herbs from a jar instead of fresh. But my grandmother also spent three hours making Sunday sauce and most of us don’t have that kind of time anymore.
Red potatoes or Yukon golds. Something waxy that holds its shape. Don’t use russets, they’ll turn to mush.
Get about two pounds for four people. Maybe three pounds if everyone’s really hungry or there’s not much else for dinner.
Baby potatoes work great because you can leave them whole. Regular sized ones you gotta cut into chunks. Either way’s fine.
Don’t peel them. The skins get soft in the slow cooker and add texture. Plus peeling potatoes is annoying and who has time for that.
Wash the potatoes. Cut the big ones into chunks if you’re not using baby potatoes. Leave baby potatoes whole.
Melt some butter. Three or four tablespoons. Pour it over the potatoes.
Add Italian seasoning. I use maybe two tablespoons? More if I’m feeling it. It’s hard to use too much.
Garlic. You can use fresh minced garlic or the jarred stuff or garlic powder. I’ve done all three, they all work. Fresh tastes best but jarred is easier.
Salt and pepper obviously.
Toss everything around til the potatoes are coated. Your hands work better than a spoon for this.
Put the lid on. Set it to low for 4-5 hours or high for 2-3 hours.
They’re done when a fork goes through easily. Not falling apart, just tender.
I usually do low because I’m at work anyway and it doesn’t matter if they take longer. High if I’m home and want them sooner.
Don’t add water or broth. The potatoes have enough moisture in them already. Adding liquid makes them soggy and weird.
Sometimes I’ll toss in a little Parmesan cheese in the last 30 minutes. Not necessary but it’s good.
Heavy on the garlic. Three or four cloves minced, or a tablespoon of the jarred stuff. Garlic and Italian herbs together is what makes this.
Fresh herbs if you have them. Throw in some fresh rosemary or thyme at the end. The dried stuff in the Italian seasoning is fine for cooking but fresh herbs at the end make it taste less like something from a jar.
A squeeze of lemon juice when you serve them. Brightens everything up.
Little bit of red pepper flakes if you like heat.
Too much liquid. Already said this but people keep adding chicken broth or whatever. Don’t.
Overcooking them. Check them after 4 hours on low. If they’re fork tender they’re done. Leaving them in there for 8 hours just because that’s what the slow cooker’s for will turn them into paste.
Forgetting to season enough. Potatoes need salt. More than you think.
Using russet potatoes. They fall apart. Use waxy potatoes.
These go with basically anything. Chicken, pork, beef, fish. I’ve made them for cookouts, brought them to potlucks, served them at regular weeknight dinners.
They’re good hot. They’re fine at room temperature. I’ve eaten them cold out of the fridge the next day and they’re still decent.
Sprinkle some fresh parsley on top if you’re trying to make them look nice. Not required.
It’s potatoes and butter and herbs. Hard to mess up.
The slow cooker does all the work. You spend five minutes putting it together in the morning, come home to a side dish that’s already done.
They’re cheap. Bag of potatoes, butter, seasonings you probably already have. Maybe three bucks total.
And people like them. I’ve never brought these somewhere and had leftovers to take home. They’re simple but that’s kind of the point.
That woman at the potluck was onto something. Sometimes the best recipes aren’t really recipes at all.
Slow cooker. That’s it.
Fridge for 3-4 days. Reheat in the microwave or oven.
They’re not as good reheated as they are fresh but they’re still fine.
You can freeze them but the texture gets weird. Wouldn’t recommend it.
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