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I gotta tell you about my no-fail Slow Cooker Garlic Parmesan Potatoes that've gotten me through so many crazy weeknight dinners. These spuds turn out incredibly rich with their garlicky butter and cheese coating, and they basically make themselves. Whenever I bring them out, guests are shocked they came from a crockpot.
What Makes These So Perfect
What I really dig about this dish is how it keeps my oven free for other stuff, especially during big holiday meals. There's nothing better than walking in the door to that smell of Parmesan and garlic and knowing your side dish is already taken care of. And they taste great with just about any main course you can think of.
Your Shopping List
- Salt and Pepper: Add gradually to your taste.
- Parsley: Gives a nice bright color finish.
- Baby Potatoes: Yukon gold are my top pick for their creamy inside.
- Butter: Use plenty, it's what makes them taste amazing.
- Olive Oil: Grab something decent for the best flavor.
- Garlic: Take the time to chop it fresh.
- Parmesan Cheese: Grate it yourself for better melting.
- Italian Seasoning: This is what takes them up a notch.
Step By Step
- The Final Touch
- That last handful of cheese and herbs makes them look fancy enough for company.
- Set and Forget
- Now just let the slow cooker do all the hard work.
- Potato Time
- Be sure each potato gets coated with that yummy garlic Parmesan mixture.
- Mix the Magic
- All those tasty ingredients come together in a single bowl.
- First Things First
- A quick hit of cooking spray will save you tons of scrubbing later.
Tricks I've Learned
I've made these so many times and picked up some handy shortcuts. Don't stuff too many potatoes in there or they won't cook right. Definitely spring for real Parmesan if you can, and always check your seasonings as you go along.
Questions You Might Have
You can totally double this if you need to feed a crowd, just make sure your crockpot is big enough. If you can't do dairy, there are some great plant-based swaps that work well too. The big thing is making sure your potatoes don't get soggy during cooking.
Perfect For Any Meal
I've brought these potatoes to everything from Tuesday night dinner to Thanksgiving feasts. They pair perfectly with a simple grilled steak or your fancy holiday ham.
Switch Things Up
Feel free to play around with this recipe! Sometimes I throw in a pinch of chili flakes when I want some kick, or toss in some baby carrots too. The recipe is so good at its core that you can really get creative with it.
Using Up The Extras
When you've got some left over, they'll stay good in the fridge for a few days. I like to warm them up in the oven to get them a bit crispy again. They're also amazing chopped up and fried with eggs the next morning.
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Frequently Asked Questions
- → What if I don’t have baby potatoes?
- You can swap them for chunks or wedges of regular potatoes. Just cut them to similar sizes so they cook evenly.
- → How will I know they’re ready?
- They should be soft when poked with a fork—usually around 3-4 hours on HIGH or 5-6 hours on LOW, but timing depends on size.
- → What’s the point of spraying the slow cooker?
- The spray keeps food, especially cheese, from sticking to the sides. It makes cleanup easy and avoids waste.
- → Can I get ahead on prep?
- Mix up the sauce ahead of time. Pour it over the potatoes just before cooking so everything stays fresh.
- → Why add both butter and oil?
- Butter adds rich flavor, while olive oil keeps the sauce from burning thanks to its higher heat tolerance. Together, they balance each other out.
Conclusion
These garlicky baby potatoes slow-cook to perfection in a parmesan-rich sauce. They’re buttery, soft, and blend simple flavors into a crowd-pleasing side while you focus on the main dish.