Slow Cooker Garlic Rosemary Tri-color Potatoes are the perfect easy side dish. Best of all, they can be baked or grilled and are loaded with rosemary, thyme, oregano, garlic and a sprinkle of Parmesan.
Side dishes are my absolute favorite at any gathering. I would happily load up my plate with tons of roasted vegetables, pasta salads and cheesy potatoes.
These Garlic Rosemary Tri-color Potatoes are a family favorite and they couldn’t be more simple to make.
You can make them in the slow cooker or toss them on the grill when you don’t want to heat up your house.And when it’s cold outside, you can easily roast them in the oven.
How to Make Garlic Rosemary Tri-color Potatoes
Grab a bag of the multi-colored potatoes (or the Baby Dutch potatoes). Cut them in half or quarters – as long as they are all roughly about the same size.
Drizzle with a little bit olive oil, fresh garlic and some herbs.
Cook the potatoes until they are perfectly crisp-tender.
To make sure they cook evenly, you’ll want to toss the potatoes around a few times while they’re cooking.
It’s an easy side dish that takes hardly any effort. Perfect for summer with some grilled chicken or Thanksgiving with some roasted turkey.
More slow cooker sides: