Slow Cooker Garlic Parmesan Potatoes
8 Comments Jun 28, 2024
Updated Jul 06, 2024
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Slow Cooker Garlic Parmesan Potatoes are perfectly seasoned potato wedges that turn out creamy on the inside!
These potatoes are great in place of slow cooker baked potatoes when looking for something different. We love making these potatoes long with horseradish pot roast and freshly steamed vegetables.
Why You Should Try Garlic Parmesan Potatoes Slow Cooker Recipe
There are a few things I don’t cook in the slow cooker (raw pasta and raw rice) but when I think of that limitation I always think how many ways potatoes can be made in the slow cooker instead!
These Crockpot Garlic Parmesan Potatoes only take a few minutes to prepare and then four hours to cook in the slow cooker. When they are done cooking you won’t believe how creamy the potatoes are. They make a great side dish. Also, try my slow cooker cajun potatoes recipe.
Recipe Ingredients
- Red Potatoes: Cut into wedges.
- Olive oil: Extra virgin works best. Use melted butter if you don’t have olive oil.
- Garlic: Fresh minced garlic or jarred.
- Seasonings: Salt, pepper, thyme and oregano. You can also use Italian seasoning if you have that on hand.
- Parmesan cheese: I use Kraft cheese in a shaker bottle but I have also used. shredded parmesan and that works great too.
Step-by-Step Directions
Step One – Wash and cut the potatoes into wedges and place in the slow cooker.
Step Two – In a small bowl mix together the olive oil, garlic, salt, pepper, thyme and oregano.
Step Three – Pour the blend over the potatoes and stir.
Step Four – Sprinkle the parmesan cheese over the top.
Step Five – Cover the crock pot and cook on HIGH for 4 hours without opening the lid during the cooking time.
Step Six – Sprinkle the roasted potatoes with additional freshly grated parmesan cheese for serving, if desired.
What should I serve with these?
- Grilled burgers or steaks
- Slow Cooker Sloppy Joes
- Slow Cooker Pot Roast
- Slow Cooker French Dip Sandwiches
- Slow Cooker Pulled Pork Sandwiches
Substitution Trick
For a different flavor profile, omit all the seasonings (except the garlic) and use a cajun seasoning such as Tony Chachere’s!
Recipe FAQs
Yes! You can use Yukon gold, or Russet with the same results. The seasoning mixture can also be used with baby potatoes or fingerlings.
Topping it with fresh herbs (think fresh parsley) gives it an earthy taste. Pouring creamy gravy on top is also delicious.
Place any remaining potatoes in an airtight container and keep in the fridge for up to 4 days.
More potato slow cooker recipes:
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Slow Cooker Garlic Parmesan Potatoes
How to Video
Equipment
Ingredients
- 3 lbs. red potatoes, about 8 cups after being cut
- ¼ cup extra virgin olive oil
- 3 tsp. minced garlic, can use fresh garlic or jarred
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- ¼ cup parmesan cheese, plus more for garnish (I use shredded parmesan but Kraft grated cheese works just as well!).
Instructions
- Wash and cut the potatoes into wedges and place in the slow cooker
- In a small bowl mix together the olive oil, garlic, salt, pepper, thyme and oregano.
- Pour the blend over the potatoes and stir.
- Sprinkle the parmesan cheese over the top.
- Cover and cook on HIGH for 4 hours without opening the lid during the cooking time.
- Sprinkle with additional cheese for serving, if desired.
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I love all the details in the recipe and the wording of the instructions they were very clear and easy to understand. I am a student and used your recipe for a class project and this helped greatly. I will try to make this at home. Thank you for this.
So glad this recipe helped! I hope you try other recipes as well.
Making your slow cooker garlic Parmesan potatoes and doubling the recipe.
should the cooking time increase?
Yes, I would increase the time by 30 minutes to an hour.
Can I cook on low for 8 hours instead of high for 4?
The potatoes don’t need that long on low, 6 hours at the most.
Can this recipe be frozen?
Potatoes do no freeze well unfortunately.