Slow Cooker Garlic Parmesan Potatoes are perfectly seasoned and creamy on the inside!
Hi all! I’ve been in the kitchen all week making everything from soups to desserts, I had to share this recipe with you as soon as possible. I took red potatoes and coated them with olive oil, garlic, seasoning and parmesan cheese. It only takes a few hours for these to cook up nice and tender in the slow cooker. They are perfectly seasoned, and the potatoes are creamy on the insides.
Below is the homemade herb, garlic and herb mixture I made.
I add parmesan cheese, then cover and cook for 3 hours.
Here is what the potatoes look like after being cooked. Perfectly tender. These are a great side for just about anything!
I will be back early next week with another new recipe for you. And don’t forget about Friday, stay tuned for the Freezer Slow Cooker Recipe of the Month. Have a great weekend!
- 3 lbs. small red potatoes (about 8 cups after being cut)
- ¼ cup olive oil
- 3 garlic cloves, minced
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- ¼ cup parmesan
- more parmesan for serving
- 4-quart or larger
- Wash and cut the potatoes into wedges. Add to the slow cooker. In a small bowl mix together the olive oil, garlic, salt, pepper, thyme and oregano. Pour this over the potatoes and stir. Sprinkle over the parmesan cheese.
- Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.
- Sprinkle with additional cheese for serving if desired.
I used my 6-quart oval Crock-Pot Brand Slow Cooker for this recipe.
You may also like: Slow Cooker Louisiana Style Ribs (Cajun Style)
It looks like there are herbs on those potatoes but the recipe doesn’t mention any.
1 tsp. Oregano and 1 tsp. Thyme! Thank you. I will fix it when I get home.
Did you put a tea towel under the lid?
I don’t. There isn’t enough moisture to make them soggy, just enough to make them moist.
Thank you
These looks delicious and no heating up the kitchen with the oven! Thanks!!
Delish! Potatoes are a staple in my house. Love having new recipes to change things up. Love even more that I don’t have to use my oven to cook them. Jersey summers are not always oven friendly…LoL!
I have now made this 3 times. It is so simple, so good. Thank you!
These potatoes will go perfect with the oven roasted chicken I’m doing tonight. THANKS!!
Can I use butter instead of olive oil?
Do you have a recipe similar to this that includes chicken?
I do not, but I have seen this one! http://damndelicious.net/2016/05/27/slow-cooker-garlic-parmesan-chicken-potatoes/
Can you cook these on low instead of high? How long?
I think 6 hours on Low would work!
Can you mix this the night before and leave in the frig, plug it in in the morning?
Hi Anne, if the potatoes get a little bit of oil around each one, I think it would be fine. Otherwise I think the potatoes would brown. Some people worry about putting a cold crock into the insert and it cracking when the it gets hot, but I do it all the time and never had a problem with it cracking.
Can u use russet potatoes instead?
Yes that would work fine.
Can the recipe be double?
I don’t see why not! May need to extend the cooking time a bit. Leave the lid on the entire time.
If I made a big batch, could I freeze this ok?
I’ve never had luck with freezing potatoes raw or cooked 🙁
OK, thanks 🙂
Can you add onions?
Yes! I think onions would be good in this!
I was thinking of adding carrots. Opinions?
I think that would be good! Great idea
I made these for Easter and they turned out well. I was surprised to get browning on the potatoes! I sliced the potatoes into thin wedges to ensure they cooked through and used a tea towel to absorb the moisture.
That’s great to hear Regina, I need to make this again ASAP!
If I only use half the amount of potatoes, do I still go with 3 hours on high?
Yeah, keep the lid on the entire time. Potatoes take a bit of time to cook in the slow cooker.
What a great recipe. So easy and absolutely delicious and I’m pleased to say my end product was exactly like the picture.
So great to hear!
Making these for my first time. As read above some people used the tea towel now method, you mentioned it’s not necessary. Have you tried it both ways?
You can do it either way. I’ve never done the tea towel in the slow cooker except for desserts.
If I want to brown them how much oil do I put on them?
I would think a few tablespoons of oil.
Is that shredded parmesan cheese or the shaker in a jar?
I used shaker parmesan for this.
I have made this several times now and it is always a hit, especially at potlucks. Even doubled this will cook in 3 hours in my crockpot. When I ran out of thyme, I used basil and I think we liked it even better. I have never used a tea towel and my potatoes are always just firm enough and not mushy if I use red potatoes. I prefer fresh shredded parmesan, but it is good with any type from the grated to fresh.
I love all the tips, thank you so much!