Give your pesto potatoes a twist by adding parmesan cheese and a dash of salt and pepper. These slowly cooked pesto roasted potatoes are delicious, fork tender, and an easy side dish everyone will absolutely love.
Cooking potatoes in the crock pot is so easy! Try them in different ways like in my Slow Cooker Lipton Onion Potatoes and Slow Cooker Cajun Parmesan Potatoes.
Why this pesto potatoes recipe works
Roasting potatoes just got a lot easier thanks to this slow cooker method. Skip the baking sheet, heating the oven, and waiting for the perfect potato finish and go for the quick prep time, easy cooking crock pot way.
All you need is just a handful of ingredients, your slow cooker, and that’s it. You’ll have the perfect potato side dish on the dinner table within 4 hours, all without having to heat up the kitchen or end up with super crispy roasted potatoes. Keep reading to see just how easy it is to whip up your own batch of pesto parmesan potatoes. A main dish we like to make with this is Slow Cooker Whole Chicken.
Recipe Ingredients
- Yukon Gold Potatoes: Be sure to use the baby gold potatoes. You’ll cut them in half, which helps them cook evenly and make the best fork size.
- Pesto: I recommend using the store bought jarred pesto and I personally go for the Classico basil pesto brand. If you have leftover pesto, try my Pesto Mozzarella Chicken Pasta.
- Seasonings: A teaspoon each of salt and pepper are all that’s needed to season the baby potatoes.
- Water: Using water helps with cooking the potatoes and mixing the golden brown potatoes with the pesto.
- Shredded Parmesan Cheese: I always recommend shredding your own cheese to help with proper mixing and melting. Freshly grated parmesan cheese also tastes the best.
Step-by-Step Directions
Step One – Add the halved potatoes to the slow cooker along with the salt, pepper, pesto, and water.
Step Two – Stir until everything is well combined.
Step Three – Sprinkle over the shredded parmesan cheese.
Step Four – Cover and cook on HIGH for 4 hours. Stir, serve immediately, and enjoy!
What to serve with these potatoes
- Delicious side dishes like this always pair perfectly with meat, such as whole chicken with mayo, steak bites, or honey garlic pork loin.
- They also taste amazing topped with fresh basil, a drizzle of extra virgin olive oil, a squeeze of lemon juice, and crushed pine nuts.
- I also like to serve these super delicious potatoes with bread like homemade butter rolls, slow cooker cornbread, or French bread.
Recipe FAQs
Yes. Baby red potatoes can be prepared and cooked the same way. You may even want to try it with sweet potato. Be sure to cut them so they are the same size and cook thoroughly. If possible, try to use Yukon golds.
To cook in the oven, follow the cooking instructions, except you’ll combine all of the ingredients in a large bowl, toss everything together, and then pour the potatoes onto a large sheet pan or large baking sheet in a single layer, then bake in a hot oven.
You can easily make fresh pesto using fresh basil leaves, peeled garlic, pine nuts, freshly grated parmesan cheese, salt and pepper, and olive oil. Add everything into a food processor and blend thoroughly. Now you have your own pesto!
Pour any leftover potatoes into an airtight container and store in the fridge for up to 4 days. You can enjoy them the next morning with eggs and bacon or turn them into a baked potato salad.
This recipe makes 6 servings, so if you plan to feed more people, then you can easily double the recipe to feed more people.
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Slow Cooker Pesto Parmesan Potatoes
Equipment Needed:
Ingredients:
- 3 lbs. baby gold potatoes halved
- 8.1 oz. jarred pesto I use Classico brand
- ½ tsp. salt
- ¼ tsp. black pepper
- ¼ cup water
- ¼ cup shredded parmesan cheese (or 1/8 cup grated)
Instructions:
- Add the potatoes to the slow cooker and add the salt, pepper, pesto and water, stir.
- Sprinkle over the shredded parmesan cheese.
- Cook on HIGH for 4 hours.
- Stir, serve and enjoy!
Sarah’s Notes:
- This recipe makes 6 servings, so if you plan to feed more people, then you can easily double the recipe to feed more people.
- Pour any leftover potatoes into an airtight container and store in the fridge for up to 4 days. You can enjoy them the next morning with eggs and bacon or turn them into a baked potato salad.
- Baby red potatoes can be prepared and cooked the same way. You may even want to try it with sweet potato. Be sure to cut them so they are the same size and cook thoroughly. If possible, try to use Yukon golds.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
What other condiment could you use? We’re not fans of pesto 🙁
You will want to find another recipe such as my garlic parmesan potatoes.