Rosemary Butter Red Potatoes Slow Cooker

Rosemary Butter Red Potatoes Slow Cooker. My daughter made these for me last Mother’s Day, and now it’s the only side dish I ask for.

These easy slow cooker potatoes with rosemary and butter steal the show at any meal. My daughter surprised me with them for brunch on Mother’s Day. She put a pretty bowl of shiny red potatoes on the table, with butter in the middle and a bit of rosemary on top. They taste simple, warm, and a little fancy. Now we make them for holidays and family meals. Red potatoes get creamy on their own, fresh rosemary smells great, and the slow cooker makes it super easy for busy moms who want something special.

Tender, golden red potatoes slow-cooked in rich, melted butter infused with fragrant rosemary. Just 4 simple ingredients create buttery bites that are fork-tender yet hold their shape. Perfect for holidays, brunches, or weeknights—pairs with chicken, steak, or eggs. Serve warm from the cooker for cozy comfort that wows every time. (50 words)

Serve them right from the slow cooker into a warm bowl. Let extra butter pool in the middle to spoon on top. They go great with roast chicken, pork chops, steak, quiche, or salad. Add something zingy like lemon-dressed greens or beans to cut the richness. Leftovers heat up nice with eggs or fish.

Servings: 6

Ingredients

• 3 pounds small red potatoes, washed and cut into quarters

• 1/2 cup (1 stick) unsalted butter, melted

• 1 1/2 teaspoons kosher salt

• 2 teaspoons chopped fresh rosemary, plus 1 small sprig for topping

Rosemary Butter Red Potatoes: Directions

1. Wash the red potatoes in cool water and scrub off dirt. Dry them with a towel, then cut into even quarters for cooking the same.

2. Melt butter in a small pan or microwave bowl until it’s liquid but not hot.

3. Mix salt and chopped rosemary into the warm butter. This brings out the rosemary smell.

4. Put quartered potatoes in a 5- to 6-quart slow cooker. Pour butter mix over them. Stir gently with a big spoon until all pieces get coated.

5. Put the lid on and cook on LOW for 4-5 hours, or HIGH for 2-3 hours. They should be soft when poked with a fork but not mushy. Don’t peek too much or it takes longer.

6. Stir softly to mix in butter from the bottom. Taste and add a bit more salt if you want. Scoop into a warm bowl, with some butter in the center.

7. Add extra chopped rosemary on top if you like, and stick in a fresh sprig. Serve hot with a napkin under the bowl for a homey touch.