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.
Servings: 6
Calories: 292kcal
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
Calories: 292kcal | Carbohydrates: 41g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 298mg | Potassium: 981mg | Fiber: 5g | Sugar: 2g | Vitamin A: 291IU | Vitamin C: 46mg | Calcium: 106mg | Iron: 2mg