Slow Cooker Garlic Parmesan Potatoes
Crisp-tender potatoes loaded with garlicky parmesan goodness – and it’s the easiest side dish you will ever make right in the crockpot!
Christmas is in T-minus 24 hours. The tree is up. The presents are wrapped. And the menu is set. No, wait. I actually don’t have any of that ready yet. I should really finish my Christmas shopping at some point.
But first, these garlic parmesan potatoes – a super simple side dish that anyone can make.
All you need is a handful of baby Dutch potatoes tossed in the slow cooker with a little bit of olive oil, butter, garlic and fresh herbs (or dry herbs, whichever you have on hand). You’ll top it off with a lid and let it cook nice and slow until you get that crisp-tender goodness.
When ready to serve, go ahead and sprinkle on that freshly grated Parmesan. You can even add a little extra – after all, it’s Christmas time, and I’m sure Santa will forgive you for doubling up that Parmesan!
Slow Cooker Garlic Parmesan Potatoes
Ingredients
- 3 pounds baby Dutch yellow potatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried dill
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Lightly coat the inside of a slow cooker with nonstick spray. Place potatoes into the slow cooker. Stir in olive oil, butter, garlic, oregano, basil and dill, and gently toss to combine; season with salt and pepper, to taste.
- Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.*
- Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
It was good. Everybody liked the smell and flavor. I had potatoes on low for four hours. Had to throw them in the microwave. Weren’t quite soft/tender.
Made these for a dinner party. It was great because I just dumped them in and didn’t have to cook a side while guests were here. Very good. We had a lot left over. Will make again.
I made these for Easter. They were perfectly cooked when we got home from church. I got so many compliments on them.
Done these potatoes for the first time today and the were bloody delicious will most certainly be making them again
Super yum, super easy. Thanks!
Have made these over & over. My go to easy potato side. Everyone complements how good these are. Thank you for sharing such wonderful recipe!
The were damn delicious just as advertised. Will definitely make again
These look delicious and I am planning to make them today. The recipe says to halve the baby potatoes. But in the pictures it looks like many of them are whole.
I have a bag from the Little Potato Company and these potatoes are quite small. The biggest ones are only an inch long. Not sure what to do here. Should I only halve the 1 inch potatoes and leave the others whole?
Thanks in advance for your advice!
Hi Lisa! We recommend halving all of the potatoes. The photo may look like some of them are whole but they are actually all cut in half. Hope that helps!
I had these at a party Friday night and they were delicious. Going to pass the recipe along to friends to take to holiday parties. Thanks for another great recipe.
Yummy…gonna cook potatoes a lot this way from now on! Used whole garlic clove smashed, fresh parsley and salt and pepper…
Super yummy and didn’t last long! My only issue was how much liquid was in the pot and not stuck to the potatoes like sauce, however they’re overall very tasty!
Can I leave out the dill? I am out.
Could this recipe be made the day before and then reheated ok warm in the crock pot the next day?
Should I mix the ingredients with the potatoes, or just dump everything into the slow cooker?
Yes, the ingredients should be mixed together.
Very delicious and convenient for dinner while working thank you
These potatoes totally rock!! They were a hit!! Everyone I made them for can’t wait until I make them again. Thank you for your awsome recipes- they are always over the top great
I cooked these over the weekend and they turned out great. Not crispy on the outside, but very creamy throughout. I added a couple of minced jalapeno pepper and a 1/4 cup of minced red onions. Delicious!
Rick, they won’t turn out crisp if you add in a lot if wet vegetables.
I’ve used this recipe several times with some variation: I’m lactose intolerant so I’ve omitted the parmesan and butter. I used in their stead olive oil and vegan butter. I’ve also used gold and red potatoes (ones thin enough so that I didn’t have to peel them), cut roughly into 1″ sizes (to mimic the baby gold in the recipe). Another way I varied it was not coating the inside of the pot with oil but instead mixing the potatoes, oil and herbs together in a bowl, dumping it into the slow cooker and finally dotting the top with vegan butter. Its been an easy gluten free side at different functions not to mention saves space while I’m using the stove and oven
These potatoes were very easy to throw together, and they tasted great. Of course, we love garlic, so I added more garlic than the recipe called for, and I pressed the garlic instead of mincing it. Serving it with the fresh grated Parmesan really kicks it up another notch in flavor. Definitely not worth skipping that! We enjoyed these very much, and look forward to having them again!
We love hearing that!
Love your crock pot recipe is there any way I could save some calories with replacing the butter as I am trying to lose weight
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
can i add carrots to the potatoes
Of course!