These 4-ingredient slow cooker lemon dill potatoes are my kind of weeknight magic: you literally toss raw petite yellow potatoes into the crock, add three pantry-friendly ingredients, flip the switch, and walk away. A few hours later, you’ve got tender, buttery, lemony potatoes that taste like you fussed over them, even though you barely did a thing. This style of simple, bright-flavored potato dish is a staple in my Midwest kitchen, especially on days when work runs late but I still want something homemade that my family will be excited about.
Serve these lemon dill potatoes straight from the slow cooker with roasted or grilled chicken, baked salmon, or simple pork chops. They’re also great next to veggie burgers or a big green salad if you’re keeping things lighter. Spoon some of the buttery lemon juices from the bottom of the crock over the potatoes and your main protein, and add a side of steamed green beans or broccoli to round out the plate. Leftovers reheat well and make a quick base for a lunch bowl with leftover chicken, chickpeas, or sliced sausage.
Slow Cooker Lemon Dill Petite PotatoesServings: 6
Ingredients
2 pounds petite yellow potatoes, rinsed and left whole
4 tablespoons unsalted butter, melted or cut into small pieces
3 tablespoons fresh lemon juice (from about 1 large lemon)
2 tablespoons dried dill weed (or 1/4 cup finely chopped fresh dill)
1 teaspoon kosher salt (or to taste)
1/2 teaspoon black pepper (optional, to taste)
2 tablespoons water (optional, for very dry slow cookers)
Directions
Place the raw petite yellow potatoes in an even layer on the bottom of your slow cooker. They can be snug and clustered together; no need to pierce or cut them unless a few are significantly larger than the others.
Sprinkle the salt, black pepper (if using), and dried dill evenly over the potatoes. If your slow cooker tends to run hot or very dry, drizzle in the optional water to help create a little extra steam.
Pour the melted butter and fresh lemon juice over the potatoes. If you’re using butter pieces instead of melted butter, scatter them evenly over the top so they can melt down as the potatoes cook.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork. Avoid opening the lid during the first couple of hours so the crock can build and maintain heat.
Once the potatoes are tender, gently toss them right in the slow cooker with a large spoon or rubber spatula so they get coated in the buttery lemon dill mixture. Taste and adjust seasoning with a pinch more salt, pepper, or lemon juice if needed.
Serve the potatoes warm, spooning some of the buttery lemon juices from the bottom of the slow cooker over the top. If you have fresh dill on hand, sprinkle a little over the potatoes just before serving for an extra pop of color and flavor.
Variations & Tips
For extra richness, you can add 1 to 2 more tablespoons of butter or a drizzle of olive oil before cooking. If you love garlic, toss in 2 to 3 whole peeled garlic cloves with the potatoes; they’ll soften and mellow as they cook, and you can mash them into the buttery juices before serving. To make these dairy-free, swap the butter for the same amount of olive oil or a dairy-free butter substitute that’s safe for high-heat cooking. For a brighter, more herbal flavor, use fresh dill instead of dried, stirring most of it in at the end of cooking so it stays vibrant. If you’re feeding kids who are sensitive to lemon, start with 2 tablespoons of lemon juice and add more to taste after cooking. You can also add a handful of grated Parmesan or crumbled feta over the hot potatoes just before serving for a cheesy twist. For meal prep, cook the potatoes, cool them quickly, and refrigerate in a shallow container; reheat in the microwave or in a covered baking dish at 350°F until warmed through. Food safety tips: Always start with clean, firm potatoes and rinse them well to remove dirt. Keep potatoes whole and fully submerged in the heat of the slow cooker; do not leave them sitting at room temperature before or after cooking for more than 2 hours. If using fresh herbs or lemon zest added at the end, use clean utensils and wash herbs thoroughly. Store leftovers in the refrigerator within 2 hours of cooking and enjoy within 3 to 4 days. Reheat leftovers to at least 165°F before serving.
