This little slow cooker potato dish is the kind of thing you throw together on a busy farm morning and pull out, warm and fragrant, just as everyone wanders into the kitchen. It reminds me of the simple Amish tables I’ve sat at over the years—plain ingredients, nothing fancy, but put together with care so the potatoes taste like more than the sum of their parts. You just nestle raw halved potatoes into the slow cooker, sprinkle on dried rosemary, add two humble pantry staples, and let time do the work. The result is a comforting side dish that folks tend to ask for again and again.
These rosemary potatoes are lovely alongside roast chicken, meatloaf, pot roast, or a skillet of pork chops. They’re sturdy enough to sit next to ham or sausage, and mild enough to pair with a simple green salad and sliced tomatoes in the summer. Spoon them into a bowl with some of their buttery juices and serve with crusty bread to mop up the drippings, or set them out on a Sunday buffet with green beans, coleslaw, and rolls for a true Midwestern-style family spread.
Slow Cooker Amish Rosemary PotatoesServings: 6
Ingredients
3 pounds small red or yellow potatoes, scrubbed and halved
3 tablespoons unsalted butter, melted (or very soft)
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
1 1/2 teaspoons dried rosemary, crushed lightly between fingers
Directions
Lightly grease the bottom and sides of a 4- to 6-quart slow cooker with a bit of the butter or neutral cooking spray to help prevent sticking.
Place the raw halved potatoes into the slow cooker, cut sides facing down as much as possible so they brown a bit where they touch the crock.
Drizzle the remaining melted butter evenly over the potatoes, letting it run down between the pieces.
Sprinkle the salt evenly over the potatoes, then crush the dried rosemary between your fingers as you sprinkle it over the top so it releases more aroma and flavor.
Use a large spoon or your hands to gently toss the potatoes right in the slow cooker so the butter, salt, and rosemary coat them as evenly as possible, then spread them back into an even layer.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for about 2 to 3 hours, until the potatoes are very tender when pierced with a fork.
Once cooked, give the potatoes a gentle stir to redistribute the rosemary and buttery juices. Taste and add a pinch more salt if needed.
Serve the potatoes warm straight from the slow cooker, spooning some of the melted butter and seasonings over each serving.
Variations & Tips
For extra richness, you can add 1 to 2 tablespoons of grated Parmesan cheese during the last 30 minutes of cooking, stirring gently so it melts into the buttery juices. If you like a little onion flavor, toss in 1 teaspoon of dried minced onion with the salt and rosemary—still keeping the recipe simple and pantry-friendly. To make them slightly lighter, swap half the butter for a drizzle of olive oil; this gives a nice flavor that still fits the rustic feel. If you prefer crisper edges, spread the finished potatoes on a baking sheet and broil them for 3 to 5 minutes, watching closely, just until the tops get a little golden. You can also play with the herbs while staying close to the original: add a pinch of dried thyme or parsley along with the rosemary, or finish the cooked potatoes with a spoonful of chopped fresh parsley for color. For smaller households, halve the recipe but keep the same cooking time, checking a bit early; the potatoes should still be tender and infused with that simple, comforting rosemary flavor.
