How To Cook Red Potatoes In Slow Cooker [GUIDE]

Red potatoes, with their thin, vibrant skin and creamy, subtly sweet interior, are a versatile and comforting staple in kitchens around the world. Unlike russet potatoes, red potatoes hold their shape beautifully when cooked, making them ideal for roasting, boiling, or slow cooking. Using a slow cooker transforms these humble tubers into tender, flavorful morsels with minimal effort. The slow, gentle heat allows the potatoes to absorb herbs, spices, and the savory essence of accompanying ingredients, resulting in a dish that is both satisfying and rich in texture. Whether served as a side for a hearty meat entrée or enjoyed on their own with a drizzle of olive oil and fresh herbs, slow-cooked red potatoes are a simple yet elegant addition to any meal.

How Long To Cook Red Potatoes In Slow Cooker

Cooking red potatoes in a slow cooker is as much about timing as it is about temperature. For evenly cooked, tender potatoes, size matters: smaller potatoes or diced pieces will cook faster, while whole medium-sized potatoes take longer. On a high heat setting, red potatoes typically take 3 to 4 hours, whereas on a low heat setting, the process extends to 6 to 8 hours. It’s crucial not to rush the cooking process; slow cooking allows the starches to break down gradually, creating a creamy, soft texture without turning mushy. Additionally, keeping the lid on during cooking traps steam, preserving moisture and enhancing flavor absorption.

How To Tell If It Is Done

Determining doneness in slow-cooked red potatoes is simple but requires careful attention. The most reliable method is the fork test: insert a fork or skewer into the center of a potato. If it slides in easily with little resistance, the potato is tender and fully cooked. For diced potatoes, check multiple pieces to ensure even cooking throughout. Overcooking can result in overly soft, disintegrating potatoes, especially for smaller cubes, while undercooking leaves them firm and chalky. The visual cues are equally important: cooked red potatoes develop a slightly translucent edge and a tender, creamy interior. For added confidence, gently squeeze a larger whole potato-if it yields under pressure without falling apart, it’s ready.

Ingredients Needed

While the beauty of slow-cooked red potatoes lies in their simplicity, the following ingredients enhance their flavor and texture:

• Red potatoes – 2 pounds, either whole or halved depending on size
• Olive oil or melted butter – 2 to 3 tablespoons, for richness
• Salt and pepper – to taste
• Garlic – 2 to 3 cloves, minced, or garlic powder for convenience
• Fresh or dried herbs – rosemary, thyme, parsley, or dill complement the potatoes’ natural sweetness
• Optional additions – chopped onions, bell peppers, or a splash of chicken/vegetable broth to keep potatoes moist

The slow cooker naturally concentrates flavors, so even a simple seasoning combination can yield deeply satisfying results.

How To Cook Red Potatoes In Slow Cooker

1. Prep the potatoes: Wash thoroughly to remove dirt, then cut into uniform pieces if using medium-sized or large potatoes. This ensures even cooking.
2. Season: In a mixing bowl, toss potatoes with olive oil or melted butter, salt, pepper, garlic, and herbs. Make sure each piece is lightly coated.
3. Load the slow cooker: Place the seasoned potatoes in the slow cooker. Avoid overcrowding for uniform heat distribution.
4. Add moisture: Optionally, pour a small amount of broth or water-just enough to coat the bottom of the slow cooker. Too much liquid can lead to mushy potatoes.
5. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, checking occasionally after the minimum time to test doneness.
6. Finish: Once tender, taste and adjust seasoning if necessary. For a golden, slightly crisp exterior, transfer to a baking sheet and broil for a few minutes before serving.

When Things Go Wrong

Even with slow cooking, things can go off track:

• Potatoes are mushy: Likely due to overcooking or too much liquid. Reduce cooking time or decrease liquid in future attempts.
• Potatoes are undercooked: Pieces may be uneven in size, or the cooker was set too low. Ensure uniform cuts and check temperature settings.
• Flavor is bland: Slow cooking concentrates flavors, but under-seasoning initially can result in dull taste. Consider layering seasoning and adding fresh herbs before serving.

Expert Tips

• Uniform cuts: Ensures even cooking and prevents some pieces from overcooking while others remain firm.
• Layering flavors: Add garlic, herbs, and a splash of broth at the start, then finish with fresh herbs for brightness.
• Minimal stirring: Too much stirring can break the potatoes apart. Gently shake or rotate the cooker insert if needed.
• Timing adjustments: Smaller potatoes may cook faster; check 30 minutes before the minimum recommended time.

Can I Do This Without A Slow Cooker?

Absolutely. Red potatoes can be roasted, boiled, or steamed on the stovetop:

• Boiling: Cut potatoes into uniform pieces, boil in salted water for 15-20 minutes until tender.
• Oven roasting: Toss with oil and seasonings, roast at 400°F (200°C) for 30-40 minutes, turning halfway through.
• Steaming: Place in a steamer basket over boiling water for 20-25 minutes, then season to taste.

While these methods are faster, the slow cooker uniquely infuses flavor while keeping hands free for other tasks.

Reheating Leftovers In Slow Cooker

To reheat leftover slow-cooked red potatoes:

1. Place potatoes in the slow cooker and add a small splash of water or broth to prevent drying.
2. Cover and reheat on low for 1-2 hours or on high for 30-45 minutes, stirring occasionally.
3. Optional: finish under the broiler for a crisp exterior if desired.

Avoid microwaving if possible; slow reheating preserves texture and flavor.

FAQs

What Are The Best Red Potatoes To Use In A Slow Cooker?

Red potatoes with firm, waxy flesh are ideal for slow cooking because they hold their shape and develop a creamy texture. Avoid using starchy potatoes, as they may break down too much during long cooking times.

Do I Need To Peel Red Potatoes Before Slow Cooking?

No, peeling red potatoes is optional. The skin is thin and contains nutrients and flavor. Simply wash and scrub them thoroughly before cooking.

Should I Cut Red Potatoes Before Putting Them In The Slow Cooker?

Yes, cutting potatoes into uniform pieces ensures even cooking. Typically, halving or quartering medium-sized potatoes works best, depending on the recipe.

How Long Does It Take To Cook Red Potatoes In A Slow Cooker?

Red potatoes generally take 4 to 5 hours on high or 7 to 8 hours on low, depending on the size of the pieces and your slow cooker’s heat settings.

Do I Need To Add Water Or Liquid When Cooking Red Potatoes In A Slow Cooker?

A small amount of liquid, such as broth or water, helps prevent sticking and ensures even cooking, but red potatoes release moisture as they cook, so excessive liquid is not necessary.

Can I Cook Red Potatoes With Other Vegetables In A Slow Cooker?

Yes, red potatoes pair well with carrots, onions, and bell peppers. Add vegetables with similar cooking times to ensure everything is cooked evenly.

How Do I Season Red Potatoes For Slow Cooking?

Season red potatoes with salt, pepper, garlic, herbs, and spices before cooking. You can also toss them with olive oil or butter to enhance flavor and texture.

Can I Cook Whole Red Potatoes In A Slow Cooker?

Yes, you can cook small whole red potatoes, but larger ones may need to be halved or quartered to ensure even cooking. Whole potatoes may require slightly longer cooking times.

How Can I Tell When Red Potatoes Are Done In A Slow Cooker?

Red potatoes are done when they are tender and easily pierced with a fork. Avoid overcooking, which can make them mushy.

Can I Make Mashed Potatoes In A Slow Cooker Using Red Potatoes?

Yes, red potatoes can be cooked in a slow cooker and then mashed. Because they are waxy, they produce a creamy texture, though you may need to adjust liquid and fat levels to achieve the desired consistency.