Ingredients
2 lbs baby potatoes (gold or red), washed
½ cup (1 stick) butter, cut into cubes
3 cloves garlic, minced
1 tsp dried rosemary (or 1 tbsp fresh, chopped)
1 tsp dried thyme
½ tsp dried parsley (or 1 tbsp fresh)
½ tsp paprika (optional)
Salt & black pepper, to taste
2 tbsp olive oil (optional, extra richness)
Instructions
Prep the Potatoes
Place baby potatoes directly into the crockpot. No need to peel.
Season Generously
Add garlic, rosemary, thyme, parsley, paprika, salt, and pepper.
Drizzle with olive oil if using.
Add the Butter
Scatter butter cubes evenly over the potatoes.
Cook Low & Slow
Cover and cook:
LOW: 4–5 hours
HIGH: 2–3 hours
until potatoes are fork-tender.
Finish & Toss
Gently stir to coat potatoes in the buttery herb sauce.
Serve Warm
Spoon extra butter from the bottom over the top before serving