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 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
More potato slow cooker recipes:
- Slow Cooker Campfire Potatoes
- Slow Cooker Cajun Potatoes
- Slow Cooker Pesto Parmesan Potatoes
- Slow Cooker Broccoli and Cauliflower Casserole
- Slow Cooker Colcannon 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:
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:
Sarah’s 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.
Vintage says
Made these tonight with approximate quantities and fresh Parmesan all stirred in. Did not utilise the tea towel method. Did not add additional Parmesan. They were absolutely delicious, served with pan fried sea bass and a simple salad. Highly recommend.
Sarah says
What is tea towel method?
Sarah Olson says
Drape a towel over the top then put the lid on. 🙂
Shedican says
Anyone have success doubling the recipe? Would it just need to cook longer or is it best to stick to the amount indicated? Thanks!
Trish says
Super simple and tastes delicious!
Judy Reeves says
I am going to try this recipe this weekend can you freeze this recipe, baking half of the potatoes and freezing the other half
mary says
My family loved these.
I followed the recipe exactly as written.
Nicole says
Can you do sweet potatoes and parsnips the same?
Sarah Olson says
I think they should do fine
Sharon says
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.
Ashley says
This recipe is amazing. It is just me and my husband, and this side will last us all week.
Betty says
Love this recipe and will make it often. Especially when I’m having several people over for dinner. Very easy ! Hubby loved the flavors.
Shou yen says
Is there anyway I could cook a half batch & throw a pork tenderloin in at the same time?
Sarah Olson says
I don’t see why not. I think it will take about 8 hours on low, maybe longer.
Kris says
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!
Deborah says
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!