Crock-Pot Parmesan Garlic Potatoes

Baby potatoes are perfectly seasoned with simple dried herbs, olive oil and butter and then cooked to perfect tenderness in this recipe for Crock-Pot Parmesan Garlic Potatoes. Then, once the small potatoes are cooked they are tossed in Parmesan cheese right before serving for the perfect slow cooker side dish!

Crock-Pot Parmesan Garlic Potatoes

My guilty pleasure is potatoes. Mashed potatoes, twice baked potatoes, baked potatoes, any potatoes really! My kids really love fried potatoes. They still rave about those fried potatoes “remember mom those ones you made with those tiny little potatoes”.

I tell them how hard they were to make and how much prep work they were and all the blisters I got from slicing those potatoes into pretty little circles. But in reality, I had run out of ideas and had just fried some fish. I sloppily sliced some left over baby potatoes I had and tossed them in the hot oil. That was it. Nothing really special.

This is another one of “those recipes”. These tasty little herb infused potatoes come out so tasty and look so fancy.   And I tell everyone how long they were to make these and how much prep work they took and all the blisters I got from slicing the potatoes in half…..

When really this is a quick and easy side dish to make for a meal. Clean and slice the potatoes in half. Toss with the oil and herbs and cook in the slow cooker.  Sprinkle a little Parmesan cheese on the potatoes when done and BAM!   your family will fall in love with the taste.

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Crock-Pot Parmesan Garlic Potatoes Recipe

Small baby potatoes are seasoned up perfectly with an assortment of dried herbs, Parmesan cheese and butter and olive oil and cooked in your slow cooker for the perfect easy side dish!

Print Recipe Crock-Pot Parmesan Garlic Potatoes Recipe Small baby potatoes are seasoned up perfectly with an assortment of dried herbs, Parmesan cheese and butter and olive oil and cooked in your slow cooker for the perfect easy side dish!

Rating	Votes: 37 Rating: 3.62 You: Rate this recipe!
Servings	6Servings
Prep Time	10Minutes
Cook Time	2 - 5Hours

Ingredients

• 3 pounds Baby Potatoes washed and halved
• 3 tablespoons Unsalted Butter melted
• 2 tablespoons Olive Oil
• 4 cloves Garlic minced
• 1/2 teaspoon Dried Oregano
• 1/2 teaspoon Dried Basil
• 1/2 teaspoon Dried Dill
• 1/4 teaspoon Kosher Salt
• 1/4 teaspoon Freshly Ground Black Pepper
• 1/2 cup Parmesan Cheese grated

Servings: Servings

Ingredients 3 pounds Baby Potatoes washed and halved 3 tablespoons Unsalted Butter melted 2 tablespoons Olive Oil 4 cloves Garlic minced 1/2 teaspoon Dried Oregano 1/2 teaspoon Dried Basil 1/2 teaspoon Dried Dill 1/4 teaspoon Kosher Salt 1/4 teaspoon Freshly Ground Black Pepper 1/2 cup Parmesan Cheese grated Servings: Servings

Rating Votes: 37 Rating: 3.62 You: Rate this recipe! Servings 6Servings Prep Time 10Minutes Cook Time 2 - 5Hours

Instructions

1. In a bowl, toss the halved potatoes in the melted butter, olive oil and minced garlic.
2. Add the potatoes to a 5 quart or larger slow cooker.
3. In another bowl, mix the dry seasoning (oregano, basil, dill, salt and pepper).
4. Sprinkle the potatoes with the seasoning and toss lightly.
5. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours or until the potatoes can easily be pierced with a fork.
6. Remove the potatoes from the slow cooker and sprinkle with the Parmesan cheese before serving.

Recipe Notes

In this recipe I used Dutch yellow baby potatoes, however you can use any other type of baby potatoes (also known as "new potatoes". Baby potatoes are a small thin skinned potato that does not require peeling before cooking or eating. You can use yellow, red or they even now sell multi-colored baby potatoes in a bag in most American grocery stores.

Nutrition Information

Calories: 191kcal, Total Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 30mg, Sodium: 419mg, Potassium: 64mg, Carbohydrates: 3g, Dietary Fiber: 1g, Sugars: 0.2g, Protein: 8g, Vitamin A: 9%, Vitamin C: 3%, Calcium: 27%, Iron: 5%

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