Yes—you can toss raw baby red potatoes straight into the slow cooker. They cook really well that way and come out tender and flavorful. Here’s how to do it right so they don’t turn bland or mushy:
🥔 Basic Slow Cooker Baby Red Potatoes
Ingredients:
- 1–1.5 kg baby red potatoes (washed, leave whole or halve if large)
- 2–3 tbsp olive oil or melted butter
- Salt & black pepper
- Optional: garlic, herbs (rosemary, thyme), paprika
Instructions:
- Wash and scrub the potatoes (no need to peel).
- Toss them with oil, salt, pepper, and seasonings.
- Add to the slow cooker.
👉 Important: Don’t add too much water—just 2–3 tablespoons or none at all. They cook in their own moisture.
⏱️ Cooking time
- Low: 6–7 hours
- High: 3–4 hours
They’re done when a fork slides in easily.
🔥 Tips for best results
- Add a little butter at the end for extra flavor
- For crispy edges: finish them in a hot pan or oven for 10–15 minutes
- Add garlic in the last hour so it doesn’t burn
🧄 Flavor ideas
- Garlic + butter + parsley
- Lemon + herbs
- Chili flakes + paprika for a spicy kick
If you tell me what you’re serving them with, I can suggest a seasoning combo that’ll match perfectly.
