Slow Cooker Cajun Parmesan Potatoes


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

Potato wedges in slow cooker with seasonings and parmesan on them
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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.

Cut russet potatoes in slow cooker.

How to make Cajun Parmesan Potatoes in the slow cooker.

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.

Potato wedges in slow cooker cooked with Parmesan cheese and Cajun spices.

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

Close up of potato wedges in slow cooker.

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

More potato side dishes for the slow cooker:

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Potato wedges in slow cooker cooked with parmesan cheese and cajun seasonings.

Slow Cooker Cajun Parmesan Potatoes

5 from 3 votes
Prep Time: 20 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 50 minutes
Servings: 8
Potato wedge with cajun seasoning cooked to perfection in the slow cooker.


  • 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


  • 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!

How to Video

Sarah’s Notes

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


Calories: 255kcal | Carbohydrates: 32g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 440mg | Potassium: 763mg | Fiber: 2g | Sugar: 1g | Vitamin A: 690IU | Vitamin C: 10.5mg | Calcium: 174mg | Iron: 2.6mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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Recipe Rating


  1. Tammy Bosco says:

    5 stars
    Absolutely amazing!!!! Everyone must try these! Thank u for the recipe!

  2. Anonymous says:

    Can I use red potatoes

    1. Sarah Olson says:

      Yes, red potatoes will work fine.

  3. Rhonda says:

    Could I use Yukon potatoes

    1. Sarah Olson says:

      yes, will work fine.