These Dill Crockpot potatoes are super easy and loaded with flavor in an easy, creamy sauce! A perfect side dish that compliments almost any meal, this simple dill potato recipe is sure to be a hit with the whole family.
Why You’ll Love This Dill Potatoes Recipe:
- Low effort: The Crockpot does all the work, saving you time and energy during busy weeknights.
- Simple: This recipe features just a few basic ingredients and minimal equipment.
- Versatile: These slow cooker potatoes pair well with a wide variety of main courses, so you can enjoy them any time.
Let’s Get Started! Here’s What You’ll Need:
Ingredients
Butter - Butter is used just to grease the crockpot insert, so while I recommend it for its added flavor, feel free to substitute it for cooking spray or oil if needed.
Heavy Cream - Locks in moisture and forms a heavenly sauce in the slow cooker.
Baby Red Potatoes - Little potatoes are nice and tender after cooking, but you can also use larger red potatoes cut into smaller pieces. Fingerling potatoes would work well too.
Fresh Dill - The star ingredient of this Crockpot potatoes recipe, dill has a bright, tangy herbal flavor that complements the rich cream sauce. You can optionally add a complimentary flavor here like lemon zest too.
Seasonings - Salt and pepper are all we’ll need to bring out the flavors, but I also recommend adding fresh lemon zest for a light citrus finish.
Equipment:
Crockpot or Slow Cooker - If you don’t have a slow cooker, see my notes below for an easy way to make this dill potato recipe on the stovetop.
Knife and Cutting Board - For chopping the dill and potatoes.
Measuring Cups and Spoons - To accurately measure the ingredients.
Spatula - For stirring.
How to Make Dill Potatoes
Grease the crockpot insert with butter.
If you don’t have butter, you can also use non-stick cooking spray.
Prepare the ingredients.
Thoroughly rinse the potatoes, removing dirt and any small buds. Then, chop the baby potatoes into quarters, and cut any larger ones into 6ths or 8ths to roughly match the size. Next, remove any larger or medium-sized stems from the fresh dill until only the leaves and small stems remain.
Add the potatoes to the Crockpot.
Season the potatoes with salt and pepper, then stir well and spread out in the slow cooker until the potatoes are arranged in as close to a single layer as possible. This will ensure even cooking.
Cover the potatoes with the heavy cream.
The potatoes don’t need to be fully submerged, so don’t worry if the cream doesn’t cover them completely. Do drizzle the cream over them as evenly as you can though.
Cook on LOW for 3 hours.
When done, the potatoes should be fork tender and the sauce golden brown around the edges. If you're able to give it a stir mid-way that's great, but you can see here I didn't and they were just fine.
Stir in the fresh dill and serve.
Stir the chopped dill in gently to prevent mashing the potatoes. Then garnish with more dill and lemon zest if desired. Enjoy!
Recipe Success Tips
- Leave the skin on the potatoes. Less work, more nutrition!
- Stir occasionally. Stirring once or twice during the cooking process can help ensure the potatoes cook evenly.
- Serve with the leftover liquid. Leftover cream sauce packs a lot of flavor, so don’t let it go to waste! Drizzle it over the potatoes before serving or storing for later.
- Stovetop instructions: Add the potatoes, salt, pepper, and heavy cream to a saucepan over medium-high heat and cover. When the cream starts to boil, reduce the heat to low and stir occasionally until the potatoes are tender, about 30 minutes. Then, stir in the fresh dill and serve.
Serving Suggestions
While it’s hard to resist eating these potatoes straight out of the slow cooker, this versatile recipe pairs great with almost any main course. Try it out with the following recipes!
- Sous Vide Prime Rib Roast
- Oven Roasted Garlic Parmesan Chicken Legs
- Sous Vide Pork Loin Roast with Garlic Marinade
- Slow Cooker Tri-Tip Roast
Storage Directions
- Refrigeration: Leftover potatoes with dill can be refrigerated in an airtight container for up to 4 days.
- Freezing: Avoid freezing leftovers from this crockpot potatoes recipe, as the potatoes’ texture will not hold up when defrosted.
- Reheating: Reheat leftover potatoes in a skillet over medium heat, or microwave in 20-second intervals until warmed through, adding a splash of milk or heavy cream if needed to reconstitute the creamy dill sauce.
FAQs
Yes, just remember that dried dill is more potent, so you’ll need to use less. In dill recipes, you can substitute dried dill weed for fresh dill by reducing the amount by around ⅓. Learn more about the differences here.
They're actually the same thing. New potatoes are harvested when the season is still "new" and the potatoes small. In grocery stores they're more likely to be labeled as baby versions of the variety such as red or yukon gold.
Sour cream is much more likely to break or curdle in a slow cooker than heavy cream, which is why it isn't used here. If you want to stir in a tablespoon or two at the end to add that flavor and tang, you could add it after cooking.
Slow cooker potato recipes keep the potatoes moist while cooking compared to other methods, such as baking, that can easily dry them out. Crockpot potato recipes are also great for busy home cooks as they require less active cook time in the kitchen.
I recommend cooking potatoes in the Crockpot on low for 3 hours. This allows them to get nice and tender without overcooking and becoming mushy.
More Easy Side Dish Recipes
- Crockpot Mashed Sweet Potatoes
- Spinach Mushroom Pasta
- Easy Air Fryer Canned Green Beans
- Shortcut Pizza Dough Focaccia Bread
- Air Fryer Broccoli with Cheese Sauce
Enjoy!
I hope you love this potato side dish! If so be sure to come back and leave a review, I love hearing about your kitchen sucesses!
📖 Recipe
Creamy Dill Potatoes (Slow Cooker)
Ingredients
- 1.5 lb baby red potatoes
- ⅔ cup heavy cream
- 1 tablespoon fresh dill
- ½ tablespoon butter or cooking spray/oil
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon lemon zest optional, for garnish
Instructions
- Grease the slow cooker insert with butter. Quarter smallest potatoes, and cut larger ones down to similar sized pieces.
- Add potatoes, salt, and pepper to slow cooker, stirring well and arranging in a single layer or as close to one as possible.
- Cover dish evenly with heavy cream, put lid on and cook on LOW for 3 hours. Chop fresh dill, discarding larger stem pieces.
- Gently stir in dill, garnishing with extra dill and optionally lemon zest if desired.
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
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