Ingredients:

  • 3 lbs Russet potatoes, peeled and cubed
  • 1 lb baby yellow potatoes, halved
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tbsp butter (for sautéing)

Instructions:

  1. Wash and cube the Russet potatoes into consistent 1-inch pieces.
  2. In a large mixing bowl, toss the cubed Russet potatoes and halved baby yellow potatoes with olive oil, minced garlic, salt, pepper, and fresh herbs until evenly coated.
  3. Transfer the potato mixture into a 6-quart slow cooker and spread them in an even layer to avoid overcrowding.
  4. Cover and cook on High for 3 to 4 hours, or until a fork slides into the center with zero resistance.
  5. For a golden finish, either spread the cooked potatoes on a sheet pan and broil for 3–5 minutes, or sauté in a hot cast-iron skillet with a knob of butter for 2 minutes per side.