Crockpot Garlic Parmesan Potatoes

Athena

1 min read

·

Oct 4, 2025

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Ingredients:

• 2–3 lbs baby potatoes (Yukon gold or red), halved or quartered
• 4 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• ⅓ cup grated Parmesan cheese (plus more for serving)
• 2 tablespoons chopped fresh parsley (optional)

Instructions:

1. Prep the Potatoes:
   Wash and cut the potatoes into halves or quarters (depending on size). No need to peel.
2. Mix the Sauce:
   In a large bowl, combine melted butter, minced garlic, salt, pepper, Italian seasoning, and Parmesan. Stir to mix.
3. Coat the Potatoes:
   Toss the potatoes in the butter and Parmesan mixture until well coated.
4. Slow Cook:
   Transfer to your slow cooker. Cook on:

• Low for 4–5 hours or
• High for 2–3 hours
  until potatoes are fork-tender.
• Finish & Serve:
  Sprinkle extra Parmesan and chopped parsley on top before serving for added flavor and presentation.

Optional Add-Ins:

• Add crumbled bacon before serving
• Stir in a splash of heavy cream for a creamier texture
• Toss in green beans during the last hour for a one-pot veggie mix