Garlic-Parmesan Baby Potatoes in the Crockpot
Whole baby potatoes with their skins on, cooked 4 hours on LOW with butter, garlic and stock, then tossed with Parmesan. They stay whole and buttery.
6
servings15
minutes4
hoursWhole baby potatoes with their skins on, cooked 4 hours on LOW with butter, garlic and stock, then tossed with Parmesan. They stay whole and buttery.
Ingredients
2½ lb baby potatoes, scrubbed
¼ cup low-sodium chicken stock
4 tbsp unsalted butter, melted
4 garlic cloves, minced
1 tsp dried Italian herbs
1 tsp kosher salt
½ tsp black pepper
½ cup freshly grated Parmesan
2 tbsp chopped parsley
1 tbsp lemon juice
Directions
- Scrub the potatoes and halve any larger than a golf ball so they are even.
- Add them to the crockpot with the stock.
- Mix the melted butter, garlic, Italian herbs, salt and pepper and pour over the potatoes.
- Stir to coat. The pot should be filled a little over halfway.
- Cover and cook 4 hours on LOW, or 2 hours on HIGH, until a fork slides in easily.
- Stir gently once at the halfway point if the pot is full.
- Sprinkle in the Parmesan and lemon juice and toss to coat.
- Top with the parsley and serve warm.
Notes
- Choose waxy potatoes since they keep their shape. The potatoes hold on warm for about 2 hours. Add the Parmesan only at the end so it does not clump.
Why Garlic-Parmesan Baby Potatoes stay whole
Waxy baby potatoes hold their shape through hours of cooking. They steam in butter and stock instead of boiling in water. Halving the larger ones makes them cook at the same pace.
Do not crowd the pot. The card says to fill it a little over halfway, and that leaves room for steam to circulate. Lemon juice at the end cuts through the butter and wakes up the Parmesan. A pinch of extra salt at the table finishes it.
Swaps and what to avoid
Fingerlings work well. Olive oil can replace some of the butter. Do not use russets, which break apart and turn into a mash. Pecorino can replace Parmesan, though it is saltier.
What goes with them
Roast chicken, steak or pork chops. They are just as good beside eggs for brunch.
Keeping and reheating
Leftovers keep 3 to 4 days. Crisp them in a hot skillet for a few minutes the next day. Add the cheese at the end only. Early in the cook it clumps and turns the sauce greasy.
Garlic-Parmesan Baby Potatoes in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours
- Servings: 6 servings
- Ingredients: 10, led by baby potatoes, low-sodium chicken stock, unsalted butter, garlic cloves
Tips for Garlic-Parmesan Baby Potatoes in the Crockpot
Choose waxy potatoes since they keep their shape. The potatoes hold on warm for about 2 hours. Add the Parmesan only at the end so it does not clump.
Garlic-Parmesan Baby Potatoes in the Crockpot FAQ
How long does Garlic-Parmesan Baby Potatoes in the Crockpot take?
Garlic-Parmesan Baby Potatoes in the Crockpot takes 4 hours of cooking after 15 minutes of prep.
How many people does Garlic-Parmesan Baby Potatoes in the Crockpot serve?
This recipe makes 6 servings.
What do I need to make Garlic-Parmesan Baby Potatoes in the Crockpot?
10 ingredients, led by baby potatoes, low-sodium chicken stock, unsalted butter, garlic cloves. Amounts are in the recipe card above.
Part of: 6 Crockpot Potatoes Recipes That Never Turn Mushy
