Who knew baby potatoes could feel like a special occasion? These slow cooker potato “bombs” recreate the rich, creamy texture of campfire-baked spuds—without foil packets, oven heat, or babysitting a flame.
Tossed in real butter, garlic, and herbs, then gently steamed under a tight slow-cooker lid, they emerge tender, fragrant, and irresistibly buttery. With just 5 simple ingredients and 10 minutes of prep, this is the ultimate hands-off side dish for busy weeknights or crowded holiday menus.
Why You’ll Love This Recipe
- 🥔 No foil needed – the slow cooker traps steam perfectly
- ⏱️ 10 minutes prep, then walk away
- 💛 Creamy inside, flavorful throughout
- 💸 Budget-friendly – under $6, feeds 6
- 🌾 Naturally gluten-free, vegetarian & nut-free
Ingredients
(Serves 6 | 6-quart slow cooker)
- 2 lbs (900 g) baby potatoes (Yukon Gold or red), halved
- 4 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 tsp fresh rosemary or thyme (or ½ tsp dried)
- ½ tsp salt
- ¼ tsp black pepper
Optional Finishes
- Grated Parmesan cheese
- Fresh parsley or chives
💡 Pro Tips
- Keep the skins on for better flavor and structure
- Cut potatoes evenly for uniform cooking
- Use real butter—oil won’t give the same creamy texture
Step-by-Step Instructions
1. Prep the Potatoes
Rinse and halve the baby potatoes (quarter larger ones). Pat dry.
Toss in a large bowl with melted butter, garlic, herbs, salt, and pepper until well coated.
2. “Wrap” in the Slow Cooker
Transfer everything to a lightly greased 6-quart slow cooker.
Dot the top with an extra pat or two of butter—this creates a natural steam seal, just like foil.
Cover tightly with the lid.
3. Cook Low & Slow
- LOW: 5–6 hours
- HIGH: 3–4 hours
Cook until potatoes are fork-tender and creamy inside.
🚫 Do not lift the lid early—steam is key!
4. Serve
Gently stir once to coat potatoes in the buttery juices.
Finish with Parmesan or fresh herbs if desired. Serve warm.
Serving Ideas
- 🥩 With grilled steak, pork chops, or roast chicken
- 🦃 Holiday table alongside turkey or ham
- 🥗 With a crisp green salad for balance
- 🌿 Toss with lemon zest and chives for a fresh twist
Make-Ahead & Storage
- Refrigerate: Up to 4 days; reheat gently with a splash of broth
- Freeze: Not recommended (potatoes turn grainy)
- Prep ahead: Toss potatoes in butter mixture the night before and refrigerate
FAQ
Can I use russet potatoes?
Yes—cut into 1½-inch chunks. Baby potatoes hold their shape best.
No fresh herbs?
Use dried, but reduce the amount by half.
Can I add cheese?
Yes! Stir in shredded cheddar or Gruyère during the last 30 minutes.
Why no foil?
Slow cookers are designed to trap steam—foil just adds mess without benefit.
❤️ The Heart of the Dish
These potato “bombs” honor an old-school cooking truth: potatoes become magical when cooked gently in their own steam. This version simply lets modern convenience do the work.
Set it, forget it, and let butter and time do what they do best.
“Good potatoes don’t need a campfire—just butter, patience, and someone hungry.” 🥔✨
