Crispy Parmesan Potatoes Made in the Crockpot
Tender Yukon gold or red potatoes coated in a garlicky Parmesan mixture, slow-cooked to perfection, perfect for Christmas and Thanksgiving.
- Prep Time: 10 minutes
- Cook Time: 3–4 hours
- Total Time: 3 hours 10 minutes – 4 hours 10 minutes
- Yield: 6 servings 1x
Ingredients
Scale
2 pounds Yukon gold or red potatoes, cut into 1-inch chunks
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme leaves
Optional: 1/4 teaspoon paprika or crushed red pepper
Instructions
- Wash and cube potatoes into 1-inch pieces.
- Mix melted butter, olive oil, Parmesan, garlic, salt, pepper, rosemary, thyme, and optional paprika.
- Toss potatoes in the Parmesan mixture to coat evenly.
- Place in a 4–6 quart slow cooker.
- Cook on low for 3–4 hours, stirring halfway.
- Adjust seasoning and garnish with extra Parmesan or fresh herbs.