parm garlic potatoes

Slow Cooker Garlic Parmesan Potatoes

Yield 6 servings

Crisp-tender potatoes loaded with garlicky parmesan goodness - and it's the easiest side dish you will ever make right in the crockpot!


  • 3 pounds baby Dutch yellow potatoes, halved
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried dill
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves


  • Lightly coat the inside of a slow cooker with nonstick spray. Place potatoes, olive oil, butter, garlic, oregano, basil and dill into the slow cooker; 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.


*Cooking time may need to be adjusted depending on the size of the potatoes.


First I don’t think a slow cooker is ideal for potatoes. Mine were not crisp at all after 3 hrs. on high. I selected Sauté and the cheese stuck to the pan. If I did this again would not add the parmesan cheese until the end and stir in before serving.

Note update: I re-read my manual and should have had steam vent in the vent position instead of closed. They may come out better with it left open when in "Slow Cook" mode.