These Slow Cooker Garlic Parmesan Potatoes are the perfect super easy side dish. You only need small Yukon gold or red potatoes, garlic, butter, olive oil, seasonings, and a crock pot!

Slow cooker garlic parmesan potatoes in a dark bowl garnished with parsley and parmesan cheese.

Why You’ll Love These

These garlic parmesan potatoes are easy to mix and turn on the slow cooker! There is no need to heat the oven and your kitchen.

They are beautifully seasoned with a creamy potato texture. They are a great side dish to any meal at any time of the year.

It’s an easy, simple side dish that everyone loves. It’s perfect for the holidays because it frees up oven space and time.

Some of our other favorite side dish recipes to make are Orzo Pasta Salad, Southern Green Beans and Potatoes, Oven Roasted Broccoli, Risotto with Basmati Rice, and Quick Mashed Potatoes.

Slow cooker garlic parmesan potatoes recipe ingredients on a dark surface.

Please see the recipe card below for a full list of ingredients, measurements, and instructions.

How to Make Slow Cooker Garlic Parmesan Potatoes

The baby potatoes should be similar in size, so cut any larger ones in half. Lightly grease the slow cooker liner with non-stick cooking spray.

Place the potatoes in the crock. Mix the minced garlic, Italian seasoning, dried dill, melted butter, olive oil, salt, and pepper in a small bowl. Drizzle the butter mixture over and toss the potatoes to coat them evenly. Then sprinkle half of the parmesan cheese over the top. Place the lid on a slow cook on high for 3-4 hours or low for 5-6 hours.

Slow cooker garlic parmesan potatoes herb butter mixture in a dark bowl on a dark surface.

Shredded parmesan sprinkled over the seasoned potatoes in the crock of a slow cooker.

Test the potatoes by inserting a paring knife or fork into a potato it should slide in easily. Garnish with chopped fresh parsley and more parmesan cheese.

Cooked garlic parmesan potatoes in the crock of a slow cooker.

Tips

You can also use regular-size potatoes cut into chunks or wedges.
Make it vegan or dairy-free by using dairy substitutes.
I highly recommend grating your parmesan cheese, but the green can of parmesan will work in a pinch.
Know your slow cooker! The cook time is a guide. Some slow cookers cook hotter than others.
These potatoes do not turn out super crispy like oven-roasted potatoes. You can place them on a baking sheet and broil them in your oven for a few minutes if desired.
Use your favorite blend of herbs and spices.

More Potato Recipes

Roasted Potatoes and Carrots

Rosemary Garlic Grilled Baby Potato Skewers

Decadent Whipped Potatoes (Dutchess Potatoes)

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Slow Cooker Garlic Parmesan Potatoes Recipe

A blend of baby potatoes, garlic, butter, olive oil, and seasonings delivers an easy side dish cooked in a slow cooker.

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 3

Servings:

Calories: 292kcal

Author: Leigh Harris

Ingredients

3 lbs Small Yukon gold or red potatoes
1/2 tsp Dried dill
1 tsp Italian seasoning
1/2 tsp Kosher salt or more to taste
1/2 tsp Black pepper
3 cloves Garlic minced (more or less to taste)
3 tbsp Unsalted butter
2 tbsp Olive oil
1/3 cup Parmesan cheese grated
1 tbsp Fresh parsley chopped (optional

Instructions

The potatoes should be similar in size, so cut any larger ones in half. Lightly grease the slow cooker liner with non-stick cooking spray.
Place the potatoes in the crock. In a small bowl mix the seasonings and garlic with the butter and oil. Drizzle the butter mixture over, and toss the potatoes to coat them evenly. Then sprinkle half of the parmesan cheese over the top.
3 lbs Small Yukon gold or red potatoes, 1/2 tsp Dried dill, 1 tsp Italian seasoning, 1/2 tsp Kosher salt, 1/2 tsp Black pepper, 3 cloves Garlic, 3 tbsp Unsalted butter, 2 tbsp Olive oil, 1/3 cup Parmesan cheese
Place the lid on a slow cook on high for 3-4 hours or low for 5-6 hours. Test the potatoes by inserting a paring knife or fork into a potato it should slide in easily. Garnish with chopped fresh parsley and more parmesan cheese.
1 tbsp Fresh parsley

Notes

You can also use regular potatoes and cut them into chunks or wedges.

Store any leftover cooled potatoes in an airtight container in the refrigerator for up to 4 days.

Nutrition