If you are looking for a side dish that cooks itself while you handle the rest of dinner, these slow cooker garlic parmesan baby potatoes are a great choice. The potatoes turn soft and tender inside, while the garlic and parmesan create a savory, golden coating. They pair well with almost any main dish, from roast chicken to grilled steak.
Why You’ll Love This Recipe
- Hands-off cooking: The slow cooker does most of the work, so you can focus on the main course.
- Simple ingredients: You only need baby potatoes, butter or oil, garlic, parmesan, and a few pantry seasonings.
- Tender texture: Slow cooking softens the potatoes evenly without requiring a pot of boiling water.
- Big flavor: Garlic and parmesan add a rich, savory taste that works with nearly any meal.
Ingredients
- 1 1/2 lb (680 g) baby potatoes, halved or quartered if larger
- 3 tbsp (45 ml) olive oil or melted butter
- 4 cloves garlic, minced
- 1/2 cup (50 g) freshly grated parmesan cheese
- 1/2 tsp (2 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) black pepper
- 1/2 tsp (1 g) dried Italian seasoning (optional)
- 2 tbsp (8 g) chopped fresh parsley, for garnish
Ingredient Notes
Baby potatoes such as Yukon Gold or red potatoes hold their shape well and have a creamy interior. Use freshly grated parmesan rather than the pre-shredded kind, which often contains anti-caking agents that keep it from melting smoothly. Fresh garlic gives the most flavor, though you can use jarred minced garlic in a pinch.
Equipment You’ll Need
- A 5 to 6 quart (5 to 6 liter) slow cooker
- A medium mixing bowl
- A spatula or large spoon
- A small grater or microplane
How to Make Slow Cooker Garlic Parmesan Baby Potatoes
- Prep the potatoes. Wash the baby potatoes and pat them dry. Cut any larger potatoes in half or into quarters so they are roughly the same size. Smaller pieces cook more evenly.
- Season the potatoes. Place the potatoes in a large bowl. Add the olive oil or melted butter, minced garlic, salt, pepper, and Italian seasoning if using. Toss well until every piece is lightly coated and glossy.
- Add to the slow cooker. Spread the potatoes in an even layer in the slow cooker insert. A single layer is ideal, but a slightly deeper layer is fine if needed.
- Cook the potatoes. Cover and cook on LOW for about 4 to 5 hours, or on HIGH for about 2 to 3 hours. These times are estimates and depend on your slow cooker and the size of your potatoes. They are done when a fork slides easily into the center of the largest piece with no resistance.
- Add the parmesan. Remove the lid and sprinkle the grated parmesan over the potatoes. Gently stir to coat. Cover and let the cheese melt for about 5 to 10 minutes.
- Taste and adjust. Add more salt or pepper if needed. Sprinkle with chopped parsley and serve warm.
Pro Tips for the Best Results
- Choose potatoes of similar size so they finish cooking at the same time.
- Pat the potatoes dry before tossing them in oil. Excess moisture can make the coating slide off.
- Add the parmesan near the end of cooking. Adding it too early can cause it to brown or stick to the bottom of the insert.
- If you want crispier edges, transfer the cooked potatoes to a baking sheet and broil them for 2 to 3 minutes, watching closely.
- Taste before serving. Parmesan is salty, so you may need less added salt than you expect.
Common Mistakes to Avoid
Using large potatoes. Big chunks can stay firm in the center while the outside becomes mushy. Cut them to a uniform size.
Overcooking on HIGH. Potatoes can fall apart if cooked too long. Check them with a fork toward the end of the estimated time.
Adding cheese at the start. Parmesan added too early can scorch on the bottom of the slow cooker. Wait until the potatoes are nearly done.
Variations and Substitutions
- Herb version: Add fresh rosemary or thyme with the garlic for a more aromatic flavor.
- Spicy version: Add a pinch of red pepper flakes to the seasoning mix.
- Dairy-free option: Replace the parmesan with nutritional yeast for a savory flavor, though the texture will be different.
Serving Suggestions
These potatoes go well with roast chicken, pork chops, meatballs, or a simple green salad. Serve them warm with a sprinkle of extra parmesan and fresh parsley. A squeeze of lemon juice also brightens the flavor.
Storage and Reheating
Store leftover potatoes in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm them in a skillet over medium heat with a splash of oil or in the microwave in short bursts until heated through. Freezing is not recommended, because the potatoes can become grainy after thawing.
Frequently Asked Questions
Can I make these potatoes ahead of time?
You can prepare the potatoes and garlic seasoning a few hours ahead, but cook them fresh for the best texture. Add the parmesan just before serving.
Can I use regular potatoes instead of baby potatoes?
Yes. Cut larger potatoes into evenly sized chunks. Cooking time may increase slightly.
Why did my potatoes turn out mushy?
They were likely overcooked or cut unevenly. Check them earlier next time and keep pieces a similar size.
Can I skip the parmesan?
You can, but the cheese is a key part of the flavor. For a similar savory taste, try extra garlic and herbs.
Do I need to peel the potatoes?
No. Baby potatoes have thin skins that become tender during cooking and add texture.
