Name: Slow Cooker Cajun Parmesan Potatoes
Prep time: 20 min
Cook time: 270 min
Total time: 290 min
Yield: 8
Ingredients: 3 lbs. russet potatoes; 1 tsp. paprika; 1 tsp. dried thyme; 1 tsp. garlic powder; 1/4 tsp. cayenne pepper; 1 tsp. salt; 1/4 tsp. pepper; 1 cup parmesan cheese, (divided (I use Kraft grated)); 1/4 cup olive oil; 1/8 cup water; 5 quart or larger

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These Slow Cooker Cajun Parmesan Potatoes are tender and have great spice!

The slow cooker is amazing for making side dishes, especially potatoes. These Slow Cooker Cajun Parmesan Potatoes remind of what we call in Oregon, jo-jo’s. My second helping of these I ate them with ranch, SOO good with the spices and parmesan.

I start with russet potatoes that I cut into wedges. Then I add a homemade seasoning mixture, olive oil and parmesan cheese. I also add a touch of water to keep the potatoes from getting too dry in the slow cooker.

These potatoes are great with just about anything! Steak or chicken would be great.

Below is my YouTube video about how to make these Slow Cooker Cajun Parmesan Potatoes. You can follow me on YouTube, here.

I hope you enjoy this recipe and have a great week! I have so many great recipes coming soon for you!

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Slow Cooker Cajun Parmesan Potatoes

Course Side Dish

Cuisine American

Prep Time 20 minutes

Cook Time 4 hours 30 minutes

Total Time 4 hours 50 minutes

Servings

Calories 255kcal

Author Sarah Olson

Ingredients

3 lbs. russet potatoes
1 tsp. paprika
1 tsp. dried thyme
1 tsp. garlic powder
1/4 tsp. cayenne pepper
1 tsp. salt
1/4 tsp. pepper
1 cup parmesan cheese, divided (I use Kraft grated)
1/4 cup olive oil
1/8 cup water

Slow Cooker Size:

5 quart or larger

US Customary - Metric

Instructions

Wash and dry the potatoes. Cut the potatoes into wedges. My potatoes were on the small size, I cut them into eighths. If your potatoes are very large, you may need to cut them into smaller pieces.
Mix the seasonings in a small bowl, mix. Pour the seasonings, olive oil, and half of the cheese on top of the potatoes. Stir.
Sprinkle over the remaining parmesan cheese and pour the water in with the potatoes.
Cover and cook on high for 4.5 hours without opening the lid during the cooking time.
Serve and enjoy!

Notes

Nutritional values are approximate. If you require a special diet, please use your own calculations.

Nutrition

You may also like: Slow Cooker Smothered Beef Burritos

Comments

Dan Bledsoe says
April 3, 2018 at 5:05 am
I like being stuck in the kitchen every now and then.
Pat Cody says
April 3, 2018 at 7:09 am
Would they be OK to cook on low for 7-8 hours? Or would that have some effect on the finished product?
- Sarah Olson says
  April 3, 2018 at 1:40 pm
  I’m thinking 7 hours would be the max, you’d have to test it. I don’t know if there is enough liquid for 8 hours.
Annmarie says
April 3, 2018 at 12:13 pm
I made this today after seeing it in my Google News feed (apparently I search for slow cooker stuff a lot haha). It was soooooo delicious! I followed your directions exactly and it came out great. I’ll be serving these with dinner tonight and I’m sure they’ll be a hit. Thanks for sharing!
Evan says
April 3, 2018 at 6:35 pm
Delicious! I had russets and they worked fine. I also double layered the potatoes. It was a perfect accompaniment to the ham we had a dinner.
Marina says
April 24, 2018 at 4:23 pm
Made those today. The flavour was really good. I cut my potatoes smaller. After the slow cooker I put them in the oven because the potato was hard and wanted to crisp them… the potato would not soften!!! Next time I’ll do them in the oven.
Candy says
May 29, 2018 at 1:09 pm
Do you think this recipe would work in an jnstapot?