Servings: 6
If you love potatoes that are shatteringly crisp on the outside and creamy, buttery, and fluffy on the inside, these Slow Cooker Crispy Smashed Creamer Potatoes are about to become your new favorite side dish. This recipe uses a brilliant two-step method: the slow cooker does all the heavy lifting of cooking the potatoes to perfect tenderness, and a hot oven finishes the job, turning them into golden, crispy masterpieces.
Coated in a savory garlic butter mixture and smashed flat to maximize the crispy surface area, these potatoes are incredibly satisfying. They are perfect alongside roast chicken, steak, burgers, or a weekend breakfast spread, and they require very little hands-on time.
Why This Recipe Works
Boiling potatoes for mashed potatoes can sometimes leave them waterlogged, but cooking them in the slow cooker steams them gently in their own moisture and the garlic butter. This keeps them incredibly fluffy and flavorful. Once they are fork-tender, transferring them to a screaming hot oven allows the exterior to dry out and crisp up beautifully. Smashing them creates all those wonderful craggy edges and crevices that catch the butter and turn deep golden brown.
Ingredients
- 2 pounds whole yellow or red creamer potatoes, rinsed and dried
- 6 tablespoons unsalted butter, melted (divided use)
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons kosher salt (plus more to taste)
Directions
- Lightly grease the inside of your slow cooker crock with a little of the melted butter or a bit of cooking spray so the potatoes don’t stick.
- Place the whole creamer potatoes into the slow cooker in an even layer as much as possible. If you need to stack a few, that’s fine; just keep the larger ones on the bottom.
- In a small bowl, stir together 4 tablespoons of the melted butter, the garlic powder, and the kosher salt until well combined.
- Pour the butter-garlic mixture evenly over the potatoes, tossing gently with a spoon or your hands so they’re coated all over.
- Cover the slow cooker with the lid and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 7 hours, until the potatoes are very tender when pierced with a fork. They should be soft enough that they’ll flatten easily when pressed.
- About 15 minutes before the potatoes are done in the slow cooker, preheat your oven to 450°F (230°C). Line a large rimmed baking sheet with parchment paper for easier cleanup, or lightly oil it.
- Using a slotted spoon, carefully transfer the hot potatoes from the slow cooker to the prepared baking sheet, spacing them a couple of inches apart so they have room to spread and crisp.
- Use the bottom of a sturdy glass, a measuring cup, or a small plate to gently press down on each potato until it cracks and flattens to about 1/2 inch thick. Don’t worry if the skins split and some bits squish out—that’s what gets extra crispy.
- Drizzle the remaining 2 tablespoons melted butter over the smashed potatoes, letting it run into the cracks and edges. If you like them a bit saltier, sprinkle on a pinch or two more kosher salt at this stage.
- Place the baking sheet on the middle rack of the preheated oven and roast for 18 to 25 minutes, or until the tops and edges of the potatoes are deep golden brown and crisp, and you can see a bit of steam escaping when you open the oven door.
- Carefully remove the baking sheet from the oven and let the potatoes sit for 3 to 5 minutes to firm up slightly. Transfer to a rustic wooden board or serving platter. Spoon any buttery juices from the pan over the top before serving.
- Serve warm, passing extra salt at the table. These are best enjoyed soon after roasting, when the edges are still shatter-crisp and the centers are creamy and steaming.
Tips for the Best Results
Dry the potatoes before smashing. While the slow cooker steams them, they will be quite wet. Let them sit on the baking sheet for a minute or two before pressing down. Less moisture means a crispier oven roast.
Don’t over-squash. Press the potatoes down until they just crack and flatten to about 1/2 inch thick. If you press them too hard, they will turn into mashed potato pancakes and won’t hold their shape.
Give them space. Crowding the potatoes on the baking sheet traps steam, which prevents them from getting crispy. Use a large baking sheet and give them a couple of inches of breathing room.
Make sure the oven is blazing hot. A 450°F oven is essential for getting those deeply golden, crispy edges in a short amount of time. If your oven runs cool, you may need to add a few extra minutes to the roasting time.
Customize the seasoning. The garlic butter is classic, but you can easily add a pinch of smoked paprika, onion powder, or even a sprinkle of Parmesan cheese over the top before roasting for extra flavor.
Storage and Serving
These potatoes are definitely best served immediately while they are hot and crispy. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, the best method is to pop them back into a 400°F oven for 5 to 8 minutes or in an air fryer for 3 to 4 minutes to help them regain some of their crispness. Reheating them in the microwave will make them soft.
Whether you are serving them as a holiday side dish, alongside a casual weeknight dinner, or even as a fun appetizer with a dipping sauce, these Slow Cooker Crispy Smashed Creamer Potatoes are guaranteed to be a hit.