Description
Delicious slow cooker potatoes with garlic, herbs, and a crisp Parmesan finish. Perfectly tender and flavorful, these potatoes make an easy and satisfying side dish.
Ingredients
Scale
Potatoes
- 2 lbs baby potatoes (Yukon Gold or red, halved if large)
Seasoning
- 3 tbsp olive oil or melted butter
- 4 garlic cloves, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp paprika
- Salt and pepper, to taste
Optional
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Prep the Potatoes: Wash and dry the baby potatoes thoroughly. If any potatoes are large, halve them to ensure even cooking.
- Combine Seasonings: In a bowl, mix olive oil or melted butter with minced garlic, dried rosemary, dried thyme, paprika, salt, and pepper until well combined.
- Coat the Potatoes: Place the potatoes in the slow cooker and pour the seasoning mixture over them. Toss gently to coat all potatoes evenly with the seasoning.
- Cook: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours until the potatoes are tender and can be easily pierced with a fork.
- Optional Crisp Finish: For a crispy top, transfer the cooked potatoes onto a baking sheet, sprinkle grated Parmesan cheese over them, and broil in the oven for 3 to 5 minutes until golden and bubbly.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley, and serve warm as a flavorful side dish.
Notes
- You can use either olive oil or melted butter depending on your flavor preference.
- Adjust salt and pepper according to taste before cooking.
- Broiling with Parmesan is optional but adds a delicious crispy texture.
- These potatoes pair well with roasted meats or grilled vegetables.
- For a dairy-free version, omit the Parmesan cheese or substitute with a dairy-free alternative.
