Slow Cooker Garlic Parmesan Potatoes
Slow cooker garlic Parmesan potatoes is a flavorful side dish that will please any crowd. You can also make this easy vegetarian potato recipe in the Instant Pot.
PREP TIME
10 minutes
COOK TIME
4 hours
INGREDIENTS
10
Serves: 6
Ingredients
- 2.5-3 lb2.5-3 lb2.5-3 lb Baby Potatoes, sliced
- .5 cup.5 cup.5 cup Parmesan Cheese, grated
- .333 cup.333 cup.333 cup Parmesan Cheese, shredded
- 1 Tbsp1 Tbsp1 Tbsp Garlic Powder
- 2 cloves2 cloves2 cloves Garlic, minced
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 2 tsp2 tsp2 tsp Italian Seasoning
- 1 tsp1 tsp1 tsp Salt
- .5 tsp.5 tsp.5 tsp Black Pepper
- 1 cup1 cup1 cup Water, or broth (Instant Pot only)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Prepare the potatoes
- Add the potatoes to a large bowl. Add the grated Parmesan cheese, garlic powder, garlic, oil, Italian seasoning, salt & pepper, and toss gently until all the potatoes are evenly covered.
Slow Cooker
- Spray the slow cooker generously with cooking spray. Add the prepared potatoes to the slow cooker.
- Cook LOW 2-4 hours or HIGH 1-2.
- Top with shredded Parmesan cheese. Turn off the slow cooker and let it sit with the lid on, the cheese will melt in a few minutes.
Instant Pot
- Add water or broth to the Instant Pot. Add the prepared potatoes.
- Close lid and seal valve. Set high pressure and cook for 3 minutes. When done, quick release pressure.
- Top with shredded Parmesan cheese. Turn off the Instant Pot and let it sit with the lid on, the cheese will melt in a few minutes.
Notes
Waxy potatoes always work best for slow cooking because they hold their shape better than other forms of potatoes. Having said that, like most of my recipes, I encourage you to use the ingredients you have & like. Meaning, you can use your preferred potato whether it be a waxy potato like red or yellow, russet potato, sweet potato, etc. If you use non-waxy potatoes like russet or sweet potatoes, I suggest you cut them into larger chunks than you usually would. This will help them hold their shape during the cooking process and not turn mushy on you.
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My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Egg Free Gluten Free Grain Free Meat Nut Free Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 185 |
| Fat: | 5 g |
| Carbohydrates: | 23 g |
| Protein: | 6 g |
| Cholesterol: | 9 g |
| Sodium: | 583 mg |
| Fiber: | 4 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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