Slow Cooker Garlic Parmesan Potatoes

Slow Cooker Garlic Parmesan Potatoes are wonderfully seasoned and cook up so soft and creamy in the crock pot. They are the perfect side for almost any meal.

Slow Cooker Garlic Parmesan Potatoes

 

To make these Slow Cooker Garlic Parmesan Potatoes you need about 3 pounds of either small Yukon Gold potatoes or red potatoes. Cut the larger ones in half. The tiny ones can stay whole.

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For seasoning I use Italian seasoning, salt, pepper, and dried dill plus 4 chopped cloves of garlic.

Slow Cooker Garlic Parmesan Potatoes

 

I sprinkle the seasonings and Parmesan cheese over the potatoes and then drizzle on some oil and melted butter.

The potatoes need about 3 hours on HIGH or 5 to 6 on LOW.

You can change up the seasonings if you wish and use basil or rosemary or even thyme.

Slow Cooker Garlic Parmesan Potatoes

 

I use a 6-quart crock pot for this recipe, but you can use a smaller one provided all the potatoes fit.

Slow Cooker Garlic Parmesan Potatoes

More Potato Recipes

Slow Cooker Garlic Parmesan Potatoes
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
 

Slow Cooker Garlic Parmesan Potatoes are wonderfully seasoned and cook up so soft and creamy in the crock pot. They are the perfect side for almost any meal.

Course: Side Dish
Keyword: crock pot
Servings: 6
Ingredients
  • 3 pounds small Yukon Gold or red potatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried dill
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  • 1/4 cup freshly grated Parmesan cheese, plus additional for serving
  • 3 tablespoons butter, melted
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon chopped fresh parsley
Instructions
  1. Cut the large potatoes in half. You can leave the really small ones whole. Place in a lightly greased 6-quart slow cooker.

  2. Sprinkle seasonings and Parmesan cheese over potatoes.

  3. Mix together butter, oil, and garlic and pour over potatoes.

  4. Place lid on slow cooker and cook on HIGH for 3 hours or on LOW for 5 to 6 hours.

  5. Sprinkle with parsley and additional parmesan and serve.

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