Slow Cooker Garlic Parmesan Potatoes are perfectly seasoned potato wedges that turn out creamy on the inside!
These potatoes are great in place of baked potatoes when you are looking for something different. We love making these potatoes long with horseradish pot roast and freshly steamed vegetable.
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.
How to make Slow Cooker Garlic Parmesan Potatoes:
- Red Potatoes: Cut into wedges
- Olive oil: Extra virgin works best. Use melted butter if you don’t have olive oil.
- Garlic: Fresh minced or jarred
- Seasonings: salt, pepper, thyme and oregano
- Parmesan cheese: I use Kraft cheese in a shaker bottle but I have also used shredded parmesan and that works great too.
How long do I cook?
- Place the lid on the slow cooker.
- Cook on HIGH for 4 hours or until tender.
Can I use a different type of potato?
Yes! You can use Yukon gold, or Russet with the same results.
What should I serve with these?
- Grilled burgers or steaks
- Sloppy Joes
- Slow Cooker Horseradish Pot Roast
- Slow Cooker French Dip Sandwiches
- Slow Cooker Pulled Pork Sandwiches
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Slow Cooker Garlic Parmesan Potatoes
Equipment Needed:
Ingredients:
- 3 lbs. red potatoes about 8 cups after being cut
- 1/4 cup extra virgin olive oil
- 3 tsp. minced garlic can use fresh garlic or jarred
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1/4 cup parmesan cheese plus more for garnish (I use Kraft grated parmesan but shredded works great too!)
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.
How to Video:
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Hi! Just wondering if I make a double batch would you cook longer? I would cut them in half…
Probably an hour longer. Try to keep the lid on the entire time.
I haven’t tried this recipe yet, but I have no doubt that it is good. I have not cooked any one of your recipes that was not delicious.
Can this be done in the instant pot?
If so how long?
Would it be the same steps?
You’d have to add more liquid for it to work. I don’t know how long, you’d have to test that.
Can you double this recipe in a 6 quart crockpot? If I am using small red round potatoes should I just cut them in half? Does the type of olive oil matter extra-virgin etc.? I will try with a 10 minute on Saturday thanks for the inspiration!
Extra virgin will work best. Yes, you can double, I would cut them in half.
This sounds delicious! I don’t have thyme or parsley, could I omit all dry seasonings (except cheese) and use a pkg. of garlic & herb salad dressing mix?
Yes! That will work well. Let me know how it turns out.
Do you put water in with the potatoes?
No, just the oil.
Can I make cook them on low, and if so how long does it take?
Terri
My guess is about 6 hours on low.
Terri .
How did your recipe turn out cooking them on low for 6 hours? Need to use same procedure
let me know if you can
Thanks Diane