Crockpot Garlic Potatoes
Crockpot garlic potatoes are tender baby potatoes coated in butter, garlic and Parmesan. They cook while you handle the main course, and they come out creamy inside with crisp-looking edges from the herbs.
8
servings10
minutes5
hoursBaby potatoes cooked in garlic butter and Parmesan until creamy and tender. A set-and-forget side dish for any dinner.
Ingredients
3 lb baby gold potatoes, halved or quartered to equal size
6 cloves garlic, minced
1/3 cup unsalted butter, melted
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup grated Parmesan
1/4 cup low-sodium chicken broth
2 tablespoons chopped fresh parsley
Directions
- Scrub the potatoes and cut them so the pieces are about the same size, around 1.5 inches.
- Spray a 6-quart slow cooker with cooking spray and add the potatoes.
- Whisk the melted butter, olive oil, minced garlic, Italian seasoning, garlic powder, salt, pepper and paprika in a bowl.
- Pour it over the potatoes and toss until each piece is coated.
- Add the broth around the edges, not over the top.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 2.5 to 3 hours.
- Stir once, gently, about halfway through.
- The potatoes are done when a fork slides in with no resistance.
- Sprinkle with Parmesan, cover, and cook 10 minutes until it melts.
- Top with parsley and serve hot straight from the pot.
Notes
- Red potatoes or fingerlings work too. Add a few sprigs of fresh rosemary for a woodsy flavor. For crispy edges, broil the potatoes on a sheet pan for 4 minutes. Refrigerate up to 4 days. Serve with roast chicken, steak or pork chops.
Why garlic potatoes are a slow cooker staple
Baby potatoes tossed in garlic butter and Parmesan are hard to beat as a side, and the slow cooker makes them hands-off. They cook for five to six hours on LOW in butter, olive oil and a little broth until the insides are creamy and the outsides carry the flavor. It also frees your oven and stovetop for the main dish.
These potatoes work for a Sunday dinner, a holiday table or a potluck. Set the cooker to WARM and they hold for a couple of hours without drying out. A 6-quart cooker is the right size for three pounds. Fill it only two-thirds so the potatoes steam evenly and the top layer does not stay raw.
Ingredient notes
Baby gold potatoes: Their thin skin means no peeling, and they stay creamy. Choose ones about an inch and a half wide and cut larger ones in halves or quarters.
Garlic: Fresh minced garlic gives the best flavor. Six cloves sounds like a lot, but the slow cooker mellows it.
Butter and olive oil: Butter brings richness, and the oil keeps the garlic from burning. Use unsalted butter to control the salt.
Parmesan: Grate it fresh and stir it in at the end so it melts onto the potatoes.
Italian seasoning and paprika: A little of each gives color and an herby taste. Fresh parsley on top adds brightness.
Chicken broth: Just a quarter cup keeps the bottom from scorching. Too much liquid washes away the butter and leaves the potatoes bland.
Tips for the best result
Cut evenly: The most common mistake is uneven pieces, which leave some mushy and some firm. Aim for pieces about the same size.
Coat well: Toss the potatoes with the butter, oil and seasonings in a bowl before adding them to the crock. This coats every piece and keeps the spices from clumping.
Add Parmesan at the end: Stir it in for the last 15 minutes with the lid off, so it melts and turns a little golden at the edges. Test with a fork: They are ready when a fork slides in with no resistance. If they are not tender at five hours, give them another thirty minutes.
Swaps and variations
Use red potatoes or small Yukon golds in place of the baby golds. Add a teaspoon of lemon zest at the end for brightness, or swap the Parmesan for Pecorino for a sharper bite. Fresh rosemary or thyme can replace the Italian seasoning. For a dairy-free version, use olive oil and nutritional yeast.
Do not use large russet potatoes. They break down and turn mushy rather than staying in neat pieces. You can also toss in a teaspoon of dried dill or ranch seasoning for a different taste.
What to serve with garlic parmesan potatoes
These are made for roast chicken, pork chops, steak or meatloaf. Add green beans or a crisp salad to balance the richness. For garlic parmesan chicken potatoes crockpot style, put bone-in chicken thighs on top of the potatoes for the last three hours and serve it as one meal.
Storing, freezing and reheating
Refrigerate leftover potatoes for up to four days. Reheat in a skillet over medium heat with a bit of butter until crisp at the edges, or microwave for two minutes.
Freezing is not ideal, since potatoes turn grainy when thawed. If you do freeze them, keep them for no more than two months and use them in a hash or a soup. Leftover potatoes crisp up well in an air fryer at 400°F for about eight minutes.
Crockpot Garlic Potatoes at a glance
- Prep time: 10 minutes
- Cooking time: 5 hours
- Servings: 8 servings
- Ingredients: 12, led by baby gold potatoes, garlic, unsalted butter, olive oil
Tips for Crockpot Garlic Potatoes
Red potatoes or fingerlings work too. Add a few sprigs of fresh rosemary for a woodsy flavor. For crispy edges, broil the potatoes on a sheet pan for 4 minutes. Refrigerate up to 4 days. Serve with roast chicken, steak or pork chops.
Crockpot Garlic Potatoes FAQ
How long does Crockpot Garlic Potatoes take?
Crockpot Garlic Potatoes takes 5 hours of cooking after 10 minutes of prep.
How many people does Crockpot Garlic Potatoes serve?
This recipe makes 8 servings.
What do I need to make Crockpot Garlic Potatoes?
12 ingredients, led by baby gold potatoes, garlic, unsalted butter, olive oil. Amounts are in the recipe card above.
