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
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Was very disappointed with this recipe. Turned out very bland since the crockpot creates too much moisture. Even putting them in the oven for a bit couldn’t save them.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the dozens of comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
I have a few suggestions for “too much moisture complaints”:
1. While I don’t usually have this problem, when I do (if I don’t think it will lower cooking temp to a risk zone) I turn up the heat to high and open or remove the lid for a while
2. I’ve read in other places to insert paper towels or a kitchen towel over the pot and under the lid to catch moisture
3. Until I actually read my crockpot instructions I had no idea you aren’t supposed to latch the lid shut while cooking, just for transport, or excess moisture can accumulate
I hope these help the few who are getting too much moisture
Thank you so much for this!!! I did not know you aren’t supposed to latch the lid and I ALWAYS have a moisture problem with crispy recipes—the one time I didn’t was when I used a kitchen towel under the lid for an apple cobbler recipe years and years ago… a trick I totally forgot until reading your comment. So glad that I read the comments before making!
You can put paper towels just under the lid to absorb the moisture while you cook. 😉
I found this tip when I was melting large amounts of chocolate! Didn’t want any water drops in it!
Hi I plan on doubling the recipe for Easter Sunday , I will use a 6qt crockpot , since you said you used a 3 at.
Can you use salted light butter ( land o lakes )or does it need to be unsalted ?
You can use salted butter but please be mindful of adding additional salt, to taste.
I’m not sure what I did wrong, but these did not turn out. I doubled the recipe. I used baby Yukon gold potatoes cut in half. Even after 8 hours on low, most of the potatoes were hard in the middle. There seemed to be a lot of liquid in the bottom of the slow cooker. I have a 7 quart All Clad Slow Cooker. I’m new to slow-cooking so any and all advice for the future would be appreciated!
Doubling a slow cooker recipe can be a bit finicky – if the slow cooker is overloaded, the potatoes or the chicken will not cook through properly. Hope that helps!
I have not been able to find baby Dutch potatoes in Canada. If I use another type of potato, what size chunks should they be cut? Thanks
About 1/2-1 inch thick.
You had me at the word, garlic. Yum!
These were not good at all! Maybe I used the wrong potatoes or cooked them too long. But I will not be trying these again.
Hey there! Very new to the whole cooking thing so this might be a silly question to ask, how do you prep your potatoes before you put them in your crockpot? Do you wash and let them dry or just wash and scrub?
You can wash, scrub and dry with a kitchen towel – that’s how I do it! 🙂
Hello, trying this recipe tonight. Added it all to my crock pot as you said, but I accidentally went ahead and added the Parmesan with all the other ingredients…. will this mess anything up? Thanks!
Not at all!
Hi Chungah, What do you think the serving size is? Dawn
About 1/2 cup.
Any idea what would happen if I had them cooking all day on low? 8-10 hours? Thanks!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Can i use fresh parmesan cheese instead of the kraft stuff in the can?
Yes, I always recommend fresh! 🙂
Thanks ! 🙂
Do you think russet potatoes would be OK in this, if they were cut in half or even quarters?
Quarters or even eighths!
Hi Chungah. These potatoes sound like the perfect side dish for Christmas, when my lone oven will be busy with other dishes. So 3 pounds of potatoes to serve 6…that sounds like a lot of potatoes per person! I am feeding 14. We will have a buffet with a couple of different meats and several side dishes, so I don’t think I’ll double the potatoes (my family is leftover averse for some reason). Maybe I will increase it by 50%. Does that sound right? Has anyone had this recipe stretch to feed more than 6?
Girl, you’re a life saver!!! I’m making your lemon butter chicken tonight and had a roasted potato recipe for a side but then I realized that at two different temperatures it wasn’t gonna work… you saved my butt, can’t wait to try this!
This was wonderful! I needed an easy way to use up some potatoes- I used yukon golds cut into 1” chunks and threw in a cubed ham steak to make it a main course. It smelled amazing while cooking and tasted delicious.
It’s not Christmas but came across this recipe and decided to make this tonight with my country ribs that are in my oven. My house Smell’s awesome and can’t wait to try these potatoes! Thanks so much!
Can u add chicken in this? And how high does the crockpot need to be on
Yes, absolutely. But unfortunately, without further recipe testing, I cannot answer with certainty regarding temperature and time. As always, please use your best judgment.
Do you mix the ingredients in the crock pot or layer them?
You can stir everything right into the slow cooker – why dirty another pan?
If I wanted to double the recipe & bake them In a large disposable pan for a house party. Any suggestions on time & temp?
I don’t have any of the baby potatoes, so can I use Russets instead?
How long can they be kept in the crockpot once done? I have a family picnic and would like to keep the crock pot on the keep low setting as people come at different times. They will probably get soggy, right?
Do you have a “warm” function available? That would really be best but as always, please use your best judgment.
Hi, can I cook them on rice cooker? I don’t have crockpot. Thanks 🙂
Unfortunately, I cannot answer with certainty as I have never tried cooking potatoes in a rice cooker. As always, please use your best judgment.
Can you use minced garlic in olive oil in a jar.
Absolutely!