Slow Cooker Pesto Parmesan Potatoes
Easily turn baby yellow potatoes into delicious pesto parmesan potatoes using 5 pantry-staple ingredients.
Servings: 6
Ingredients
- 3 lbs. baby gold potatoes halved
- 8.1 oz. jarred pesto I use Classico brand
- ½ tsp. salt
- ¼ tsp. black pepper
- ¼ cup water
- ¼ cup shredded parmesan cheese (or 1/8 cup grated)
Instructions
- Add the potatoes to the slow cooker and add the salt, pepper, pesto and water, stir.
- Sprinkle over the shredded parmesan cheese.
- Cook on HIGH for 4 hours.
- Stir, serve and enjoy!
Notes
- This recipe makes 6 servings, so if you plan to feed more people, then you can easily double the recipe to feed more people.
- Pour any leftover potatoes into an airtight container and store in the fridge for up to 4 days. You can enjoy them the next morning with eggs and bacon or turn them into a baked potato salad.
- Baby red potatoes can be prepared and cooked the same way. You may even want to try it with sweet potato. Be sure to cut them so they are the same size and cook thoroughly. If possible, try to use Yukon golds.
Nutrition
Calories: 339kcal | Carbohydrates: 43g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 6mg | Sodium: 536mg | Potassium: 959mg | Fiber: 6g | Sugar: 3g | Vitamin A: 809IU | Vitamin C: 45mg | Calcium: 139mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
