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Hey friends, I have to tell you about these Slow Cooker Garlic Parmesan Potatoes. They’re so simple and take almost zero effort. You just toss all the ingredients into your crockpot, hit start, and forget it for a few hours. The potatoes come out super soft, and the garlicky, cheesy flavor is out of this world.
Here’s Why You’ll Love This Dish
Seriously, these potatoes have bailed me out on busy nights more times than I can count. They’re so fast to put together, yet they taste like you worked hard on them. The slow cooker takes care of everything while you do your thing, and your house will smell incredible. Plus, they’re perfect with any meal.
Stuff You’ll Want Handy
- Must-Haves: Around three pounds of small red or Yukon potatoes—both are awesome here.
- Flavor Boost: Fresh garlic cloves are the way to go, don’t skip it!
- Cheesy Goodness: Grab some grated Parmesan for that tasty finish.
- Herb Power: Italian seasoning brings all those tasty notes together.
- Extra Layer: Just a sprinkle of dried dill makes a big difference.
- Salt & Pepper: Can’t forget these two!
- Creamy Touch: Some melted butter for richness.
- Olive Oil Drizzle: Adds more flavor and keeps things moist.
- Spicy Option: Red pepper flakes for a little punch, if you want it.
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Time to Make Magic Happen
- Get the Potatoes Ready
- Rinse those taters, chop the bigger ones in half, toss the tiniest in whole.
- Add Your Flavors
- Put everything in the slow cooker—seasonings, garlic, herbs, Parmesan—then pour on the butter and oil.
- Cook Low & Slow
- Slap on the lid and cook for 3 hours on HIGH or go LOW for 5 to 6 hours until they’re soft when poked.
- Serve It Up
- Stir them up gently so all the flavors mix, and dish them out while they’re hot.
My Favorite Tricks for Awesome Results
Always go with fresh garlic—it pops way more. Feel free to swap or add different herbs, I sometimes throw in thyme or rosemary if I’m feeling wild. Want heat? Bring out the red pepper flakes. Just mix it all up really well so every bite is super tasty.
How to Store the Leftovers
Leftovers? Toss them in a sealed container and they’ll last about four days in the fridge. Warm them up in the microwave or just sauté in a skillet. They’re amazing, especially for breakfast the next day.
What Goes Great with These Potatoes
Honestly, these go with nearly any main dish. I like them alongside roast chicken or a big meatloaf, and they always show up at our holiday meals. Add a side salad or some greens and you’re good. Folks will totally come back for more.
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Frequently Asked Questions
- → What's the best potato type?
Go for Yukon Gold or red potatoes. They hold their shape, stay creamy, and small ones work best. Bigger ones? Slice them in half.
- → Can I spice it up?
For sure! Add cayenne or chili flakes for a kick. Experiment with herbs to create flavors you love. It's flexible!
- → Do I need to stir it?
Not at all—just let it be. The slow cooker spreads heat evenly, so no stirring is required for perfect potatoes.
- → Can I make more at once?
Absolutely, you can double it. Just ensure the slow cooker's big enough so the potatoes sit in one even layer.
- → How should I store extras?
Put them in an airtight container in the fridge. They'll last up to 3 days. Reheat gently in the oven or microwave with a touch of butter, if needed.