There are potatoes that are creamy, and there are potatoes that are crispy. These Slow Cooker Crispy Smashed Creamer Potatoes are both. By combining the gentle, even heat of the slow cooker with the high-intensity blast of a hot oven, this recipe achieves the impossible: potatoes that are tender and buttery on the inside, with shatteringly crisp, golden-brown edges on the outside.
The method is brilliant in its simplicity. Whole creamer potatoes cook low and slow in a mixture of melted butter, garlic powder, and salt until they are fork-tender. Then they are gently smashed, drizzled with more butter, and roasted at high heat until the edges crackle and brown. The result is a potato dish that is rustic, elegant, and utterly addictive.
Perfect for holiday dinners, Sunday suppers, or any night you want to elevate humble potatoes into something truly special. Serve them alongside roasted chicken, grilled steak, or a simple green salad. However you serve them, these crispy smashed potatoes are guaranteed to steal the show.
Why You’ll Love This Recipe
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Only 4 simple ingredients
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Creamy inside, crispy outside
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Set-it-and-forget-it slow cooker first step
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Oven finish creates shatteringly crisp edges
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Perfect for feeding a crowd
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Great for holidays and weeknights alike
Slow Cooker Crispy Smashed Creamer Potatoes
Prep Time: 10 minutes | Slow Cooker Time: 3-4 hours on HIGH or 6-7 hours on LOW | Oven Time: 18-25 minutes | Total Time:Approximately 3.5-7.5 hours
Yield: 6 servings
Ingredients
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2 pounds whole yellow or red creamer potatoes, rinsed and dried
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6 tablespoons unsalted butter, melted (divided use)
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1½ teaspoons garlic powder
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1½ teaspoons kosher salt (plus more to taste)
Instructions
1. Prepare the Slow Cooker:
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 do not stick.
2. Add the Potatoes:
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 is fine; just keep the larger ones on the bottom.
3. Make the Butter Mixture:
In a small bowl, stir together 4 tablespoons of the melted butter, the garlic powder, and the kosher salt until well combined.
4. Coat the Potatoes:
Pour the butter-garlic mixture evenly over the potatoes, tossing gently with a spoon or your hands so they are coated all over.
5. Cook in Slow Cooker:
Cover the slow cooker with the lid. 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 will flatten easily when pressed.
6. Preheat the Oven:
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.
7. Transfer and Smash:
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 ½ inch thick. Do not worry if the skins split and some bits squish out—that is what gets extra crispy.
8. Add Remaining Butter:
Drizzle the remaining 2 tablespoons of 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.
9. Roast:
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.
10. Rest and Serve:
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 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.
Recipe Notes & Pro Tips
What Are Creamer Potatoes? Creamer potatoes are small, young potatoes with thin, delicate skins. They come in yellow, red, and mixed varieties. Their small size and creamy texture make them ideal for smashing. If you cannot find creamer potatoes, substitute with baby Yukon Golds or small new potatoes.
Do Not Skip the Slow Cooker Step: Cooking the potatoes in the slow cooker before smashing and roasting ensures that the interiors are perfectly tender and creamy. Starting with raw potatoes in the oven would result in a drier, less creamy center.
Smash Gently: The goal is to flatten each potato until it cracks open but still holds together. Pressing too hard will cause the potato to completely fall apart. Use gentle, even pressure.
The Butter Mixture is Key: The garlic powder and salt in the butter mixture season the potatoes from the inside out as they cook in the slow cooker. The additional butter drizzled before roasting helps create the crispy, golden edges.
Make Them Spicy: Add ½ teaspoon of red pepper flakes or 1 teaspoon of smoked paprika to the butter mixture for a spicy or smoky kick.
Add Fresh Herbs: Sprinkle fresh chopped rosemary, thyme, or parsley over the potatoes immediately after they come out of the oven. The heat releases the herbs’ essential oils, adding fragrance and flavor.
Variations
Garlic Parmesan Smashed Potatoes: After smashing, sprinkle ½ cup of grated Parmesan cheese over the potatoes before drizzling with the remaining butter. The Parmesan melts and becomes crispy, adding a nutty, salty crust.
Ranch Smashed Potatoes: Add 1 tablespoon of dry ranch seasoning mix to the butter mixture instead of the garlic powder. The ranch adds a tangy, herby flavor.
Lemon Herb Smashed Potatoes: Add the zest of 1 lemon and 1 tablespoon of fresh chopped rosemary or thyme to the butter mixture. After roasting, squeeze fresh lemon juice over the potatoes before serving.
Bacon Cheddar Smashed Potatoes: After smashing, sprinkle ½ cup of shredded cheddar cheese and ¼ cup of crumbled cooked bacon over the potatoes before the final roast. The cheese melts and bubbles, and the bacon adds smoky crunch.
Spicy Chipotle Smashed Potatoes: Add 1 teaspoon of chipotle powder or 2 tablespoons of adobo sauce (from canned chipotles) to the butter mixture. The chipotle adds smoky heat.
Everything Bagel Smashed Potatoes: After drizzling with the remaining butter, sprinkle 2 tablespoons of everything bagel seasoning over the potatoes before roasting. The sesame seeds, poppy seeds, garlic, and onion become toasty and flavorful.
Serving Suggestions
These crispy smashed potatoes are incredibly versatile. Serve them alongside:
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Roasted chicken or turkey
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Grilled steak or pork chops
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Baked ham or meatloaf
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Roasted salmon or other fish
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A simple green salad for a light meal
For a complete meal, add:
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Roasted Brussels sprouts or green beans
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Steamed broccoli or asparagus
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A dollop of sour cream or Greek yogurt
A sprinkle of fresh parsley or chives adds color and freshness.
Storage & Reheating
These potatoes are best enjoyed fresh from the oven, when the edges are crispiest. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
To reheat and restore crispiness, spread the potatoes on a baking sheet and warm in a 400°F oven for 5-10 minutes. The microwave will make them soft rather than crispy—avoid it if possible.
These potatoes do not freeze well, as the texture becomes mealy upon thawing.
Why This Recipe Works
This two-step method—slow cooking then high-heat roasting—is the secret to achieving potatoes that are both creamy and crispy. The slow cooker gently steams and braises the potatoes in butter, garlic, and salt, cooking them through evenly without scorching. The low, gentle heat breaks down the starches, creating a tender, buttery interior.
Transferring the cooked potatoes to a hot oven and smashing them exposes more surface area to the heat. The butter already coating the potatoes helps conduct heat and promotes browning. The high oven temperature (450°F) quickly evaporates moisture from the exposed surfaces, creating a shatteringly crisp crust while the interior stays soft and creamy.
This recipe is proof that the best results often come from combining cooking methods. The slow cooker does the heavy lifting of tenderizing, while the oven provides the finishing touch of crispiness. The result is a potato dish that is rustic, elegant, and utterly irresistible. Perfect for holidays, Sunday suppers, or any night you want to elevate humble potatoes into something truly special