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Dreamy Slow Cooker Garlic Parmesan Potatoes
Hey friends let me spill the beans on one of my all-time easy favorites. These Garlic Parmesan Potatoes in your slow cooker are just pure comfort and they pretty much cook themselves. Toss all the ingredients in and chill as your crockpot does the heavy lifting. Every batch comes out soft and full of bold garlicky cheesy goodness.
Why You'll Love This Dish
These spuds have bailed me out so many times. They're super simple to make and taste like you pulled off something fancy. Your slow cooker takes care of it all while you go about your day and the amazing smell in your kitchen is a bonus. They match up well with anything too.
Kitchen Stuff You'll Need
- Main Event: Snag around 3 pounds of those little Yukon or red potatoes—they're the ticket for bite-size pieces.
- Punch of Flavor: Definitely go with fresh garlic cloves, don't skip them.
- Cheesy Touch: Finely grated Parmesan really pumps up the flavor.
- Herb Magic: Grab your Italian seasoning for that tasty combo of herbs.
- Flavor Boost: Sprinkle in a pinch of dried dill for something extra.
- Simple Basics: Salt and pepper make everything better.
- Butter Love: Pour in some melted butter for best results.
- Rich Finish: Drizzle some olive oil for a silky texture.
- Spice Option: Throw in some red pepper flakes if you want some fire.
Time to Make It Happen
- Prep Your Potatoes
- Rinse those potatoes slice the big ones and keep the little guys as they are.
- Add the Flavors
- Drop everything in your slow cooker—seasonings garlic cheese herbs—then pour over the butter and oil.
- Cook Low and Slow
- Slap the lid on and let it run on HIGH for 3 hours or LOW 5–6 hours until tender when poked.
- Finishing Touches
- Toss gently so each piece gets coated well and dive in while they're hot.
Best Tricks for Awesome Potatoes
Always stick with fresh garlic for the best taste. Swap or add herbs however you want—I mix in thyme or rosemary now and then. Craving heat? Go for those red pepper flakes. Just be sure everything's mixed so all your bites are flavorful.
How to Store Leftovers
Leftover potatoes? Toss them in a container with a lid and stash in the fridge—they'll last around four days. Warm them up in the microwave or reheat in a skillet. They're awesome as breakfast potatoes too.
Perfect Pairings
You can serve these potatoes with pretty much anything. They're great with roast chicken or meatloaf and I always make them for special dinners. Add cooked greens or a simple salad and you’re set. Everyone will want more, promise.
Recipe Q&A
- → Can I double the batch?
Sure! Just make sure your slow cooker isn’t packed too tight so everything cooks evenly.
- → What kind of potatoes should I use?
Go for Yukon Gold or reds since they hold up well and get good and creamy. Small ones are best or you can cut bigger spuds down the middle.
- → Do I need to mix during cooking?
Nope, not at all. Just leave it. The heat spreads well inside so your potatoes cook perfectly by themselves.
- → Can I use different seasonings?
Absolutely! Toss in red pepper flakes if you like it spicy, or play around with herbs. You can mix it up any way you want.
- → How should I keep leftovers?
Stick any extras in the fridge up to three days. Nuke them or warm in the oven when you want more, and add a bit of butter if they look dry.