Slow Cooker Garlic Parmesan Potatoes are perfectly seasoned potato wedges that turn out creamy on the inside!
We love making these potatoes long with horseradish pot roast and freshly steamed vegetables.
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
Here are more potato recipes to make in the slow cooker:
- Slow Cooker Campfire Potatoes
- Slow Cooker Cajun Potatoes
- Slow Cooker Lipton Onion Potatoes
- Slow Cooker Scalloped Potatoes – Recipe from Eating on a Dime
- Slow Cooker Baked Potato Casserole
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Slow Cooker Garlic Parmesan Potatoes
Equipment Needed:
- Slow Cooker Size: 4 quart or larger
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.
I tried this in my slow cooker . very tasty delicious I will definitely have this again love it thank you I am always looking for new slow cooker recipes.
This recipe is amazing. It is just me and my husband, and this side will last us all week.
Love this recipe and will make it often. Especially when I’m having several people over for dinner. Very easy ! Hubby loved the flavors.
Is there anyway I could cook a half batch & throw a pork tenderloin in at the same time?
I don’t see why not. I think it will take about 8 hours on low, maybe longer.
Super! I tried these yesterday as written. Mine didn’t take long, maybe two hours but I used far less potatoes than called for. A real keeper and so easy! Thanks so much for sharing this great recipe!
I have made these potatoes twice and they are truly yummy! It is just my husband and myself so I cut the recipe in half. My potatoes were perfect after 3 hours on high. I cook a lot in the slow cooker and I don’t always have success with some recipes, but these were perfect – thank you for the never fail recipe!
They were good I will try. Adding onions next time
Will be trying this out at the weekend!
I prepped this up the night before, super easy! Added all my ingredients, made sure to coat potatoes with olive oil thoroughly. I also added onions as I love both potatoes and onions! Both being one of my favorite foods, I salted and put in a bowl and let them sit in the fridge soaking up all the flavors overnight. Salt draws out water so I did have some juices at the bottom of my bowl when pouring into my crockpot. They are currently cooking and I’m eager to see the results! They smell absolutely phenomenal! Will post update and rate once done! Happy cooking everyone! 🙂
How did these turn out prepping them the night before?
I was wondering too how they turned out prepping the night before!
How many wedges do you cut each potato into?
depends on the size of the potato. I usually do 6-8.
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!
If the recipe is doubled, will it fit in a 7 qt. Crockpot?
I think it would. You could eye ball the ingredients and it would do fine. Just keep the lid on the entire time to keep the heat in.
Is that shredded parmesan cheese or the shaker in a jar?
I used shaker parmesan for this.
If I want to brown them how much oil do I put on them?
I would think a few tablespoons of oil.
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.
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!