Garlic Butter Potatoes (Slow Cooker or Oven)

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Ingredients

1 kg (2 lb) baby potatoes or red potatoes, cut into chunks
4 tablespoons melted butter
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme or rosemary
½ teaspoon onion powder
½ teaspoon chili flakes (optional)
½ cup chicken broth or water
2 tablespoons grated Parmesan (optional)
Fresh parsley for garnish

Instructions (Slow Cooker Method)

  1. Prepare the potatoes
    Wash potatoes well and cut them into medium chunks. No need to peel unless you want to.
  2. Make the garlic butter sauce
    In a bowl, mix melted butter, olive oil, minced garlic, salt, black pepper, paprika, thyme, onion powder, and chili flakes.
  3. Assemble
    Place potatoes into the slow cooker.
    Pour the garlic butter mixture over the potatoes.
    Add chicken broth (or water).
    Stir well so all potatoes are coated.
  4. Cook
    Cover and cook:
    On LOW for 4–5 hours
    or
    On HIGH for 2–3 hours
    Until potatoes are soft and tender.
  5. Finish
    Sprinkle Parmesan cheese if using.
    Stir gently and let it melt.
    Garnish with parsley before serving.

Oven Method (if you don’t have slow cooker)

  1. Preheat oven to 200°C (400°F).
  2. Toss potatoes with garlic butter sauce and broth.
  3. Spread in baking dish and cover with foil.
  4. Bake 30 minutes covered.
  5. Uncover and bake 15–20 minutes more until golden.

Texture & Taste

Soft and creamy inside
Rich garlic butter flavor
Slightly crispy edges (oven version)
Perfect with chicken, meat, or fish

Optional Add-Ins

Add diced onions
Add sliced mushrooms
Add bacon bits
Add shredded cheese on top
Add lemon juice for brightness

Storage

Refrigerate up to 3 days
Reheat in pan or oven
Freezing not recommended (texture changes)

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