Slow Cooker Crispy Smashed Potatoes

Prep Time 15 minutes Slow Cook Time 3 hours on HIGH (or 5 to 6 hours on LOW) Oven Crisping Time 25 to 30 minutes Total Time 3 hours 45 minutes (on HIGH) Servings 6 servings (approximately 4 to 5 potatoes per person) Course / Cuisine Side Dish, Appetizer / American, Comfort Food Overall Difficulty

Equipment

• 6-quart slow cooker
• Large rimmed baking sheet (half-sheet pan)
• Parchment paper or silicone baking mat
• Flat-bottomed drinking glass, mason jar, or potato masher
• Pastry brush

Ingredients

For the Slow Cooker Phase

• 2.5 pounds (1.1 kg) baby Yukon Gold or baby red potatoes (look for uniform sizing, about 1.5 to 2 inches in diameter, so they cook at the exact same rate) ezstandalone.cmd.push(function () { ezstandalone.showAds(114); });
• 3 tablespoons unsalted butter , melted
• 2 tablespoons extra-virgin olive oil , divided
• 4 cloves garlic , lightly smashed and peeled
• 3 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon onion powder

For the Oven Crisping & Garnish Phase

• 2 tablespoons extra-virgin olive oil (or melted duck fat/ghee for extra richness) ezstandalone.cmd.push(function () { ezstandalone.showAds(115); });
• 1/2 teaspoon flaky sea salt (such as Maldon)
• 1/4 teaspoon smoked paprika (optional, for color and subtle warmth)
• 1/3 cup freshly grated Parmesan cheese (optional, added during the final 5 minutes of baking) ezstandalone.cmd.push(function () { ezstandalone.showAds(117); });
• 2 tablespoons fresh chives or flat-leaf parsley , finely chopped
• Sour cream, garlic aioli, or chive dip , for serving

Instructions

Stage 1: Slow Cook to Tender Perfection (Low Heat Intensity)

1. Prep the potatoes: Wash and scrub the baby potatoes thoroughly under cool running water to remove any dirt, then pat them completely dry with a clean kitchen towel. Leave the skins intact—they hold the potatoes together when smashed and crisp up beautifully in the oven.
2. Season in the slow cooker: Place the dried potatoes directly into the basin of your 6-quart slow cooker. Drizzle with the 3 tablespoons of melted butter and 1 tablespoon of the olive oil. Add the smashed garlic cloves, fresh rosemary sprigs, fresh thyme sprigs, kosher salt, black pepper, and onion powder. Toss everything well with your hands or a silicone spatula until every potato is glossy and coated in seasonings.
3. Slow cook: Cover the slow cooker with the lid. Cook on HIGH for 3 hours or on LOW for 5 to 6 hours . You will know they are ready when a fork or paring knife slides easily into the center of the largest potato with zero resistance, though the potatoes should still hold their round shape. ezstandalone.cmd.push(function () { ezstandalone.showAds(120); });

Stage 2: Smash and Crisp (High Heat Intensity)

1. Preheat and prepare the pan: About 20 minutes before the slow cooker finishes, preheat your oven to 425°F (220°C) with a rack positioned in the upper-middle third. Line a large rimmed baking sheet with parchment paper and brush the surface lightly with 1 tablespoon of olive oil.
2. Arrange the potatoes: Using a slotted spoon, transfer the tender potatoes from the slow cooker onto the prepared baking sheet, leaving behind the spent herb stems (you can keep the soft roasted garlic cloves to smash alongside the potatoes!). Space the potatoes at least 2 inches apart so steam can escape freely during baking.
3. Smash the potatoes: Take a flat-bottomed drinking glass, measuring cup, or mason jar and lightly grease the bottom with oil so it does not stick. Press straight down firmly on each potato until it flattens to roughly 1/3-inch to 1/2-inch thickness . Aim for craggy, broken edges—those rough ridges are what turn extra crunchy—while keeping each potato in one cohesive piece. ezstandalone.cmd.push(function () { ezstandalone.showAds(122); });
4. Oil and season for roasting: Drizzle or brush the remaining 1 tablespoon of olive oil over the tops of the smashed potatoes, making sure to get oil into the exposed cracks. Sprinkle evenly with the flaky sea salt and smoked paprika.
5. Roast until shatteringly crisp: Transfer the baking sheet to the preheated oven and bake for 25 to 30 minutes , without flipping, until the edges are deeply golden brown and crisp. If using Parmesan cheese, scatter it over the potatoes during the final 5 minutes of roasting so it melts and forms a lacy, savory crust.
6. Garnish and serve: Remove the tray from the oven and immediately shower the hot potatoes with freshly chopped chives or parsley. Serve warm alongside cool sour cream or creamy garlic dip. ezstandalone.cmd.push(function () { ezstandalone.showAds(124); });

Nutrition

Calories: 265 kcal 13% · Protein: 3.8 g 8% · Fat: 14.5 g 19% · Carbohydrates: 31 g 11% Dietary · Saturated Fat: 4.8 g 24% · Fiber: 3.5 g 13% · Sugar: 1.5 g — · Sodium: 490 mg 21%