Slow Cooker Parmesan Potatoes

Tender, buttery, and packed with savory garlic parmesan flavor — slow cooker potatoes cooked low and slow until perfectly soft on the inside with rich golden edges coated in melted butter, herbs, and plenty of parmesan cheese. These effortless crockpot potatoes make the perfect comforting side dish for weeknight dinners, holiday tables, or backyard gatherings.

INGREDIENTS
• 2.5 pounds baby Yukon gold potatoes, halved
• 4 tablespoons unsalted butter, melted
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 1 cup freshly grated parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Extra parmesan for serving

STEPS

1. Prepare the slow cooker: Lightly grease the inside of your slow cooker with nonstick spray or a thin layer of butter to prevent sticking and help the potatoes brown slightly around the edges.
2. Season the potatoes: In a large bowl combine the melted butter, olive oil, minced garlic, Italian seasoning, salt, black pepper, and paprika. Add the halved potatoes and toss thoroughly until every piece is evenly coated in the buttery seasoning mixture.
3. Add parmesan: Sprinkle in the grated parmesan cheese and toss again so the cheese clings to the potatoes creating a rich savory coating as they cook.
4. Transfer to the slow cooker: Pour the seasoned potatoes into the prepared slow cooker and spread them into an even layer as much as possible for even cooking.
5. Slow cook: Cover with the lid and cook on LOW for 5–6 hours or HIGH for 3–4 hours until the potatoes are fork tender and infused with garlic parmesan flavor. Stir once halfway through cooking if possible to redistribute the buttery coating.
6. Finish the texture: During the final 20 minutes remove the lid slightly to allow some steam to escape which helps the potatoes develop richer flavor and lightly golden edges instead of becoming overly soft.
7. Garnish: Sprinkle generously with fresh parsley and additional parmesan cheese while still hot so the cheese melts slightly over the potatoes.
8. Serve warm: Transfer to a serving dish and spoon any buttery parmesan sauce from the bottom of the slow cooker over the top before serving.

NOTES
Tips: Yukon gold potatoes are ideal because they become creamy and buttery while still holding their shape during slow cooking. Freshly grated parmesan melts better and gives a richer flavor than pre-shredded varieties which often contain anti-caking agents. Cutting the potatoes into similar sizes ensures even cooking throughout the batch. Do not overcrowd the slow cooker with very large potato pieces or they may cook unevenly. Removing the lid slightly near the end of cooking helps evaporate excess moisture and intensifies the flavor. For extra crispy edges transfer the cooked potatoes to a baking sheet and broil for 3–5 minutes before serving. These potatoes pair beautifully with roasted chicken, grilled steak, pork chops, or holiday ham. Add cooked bacon bits, shredded mozzarella, or red pepper flakes for delicious variations. Leftovers keep well refrigerated for up to 3 days and reheat beautifully in the oven or air fryer for crispier texture.