Slow Cooker Garlic Parmesan Potatoes (Edit recipe)

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.

10 minutes

4 hours

Difficulty:

Easy

Show nutritional information

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
Calculated per serving.

by Fit Slow Cooker Queen

View original recipe

Serves: 6

Ingredients

2.5-3 lb Baby Potatoes, sliced
.5 cup Parmesan Cheese, grated
.333 cup Parmesan Cheese, shredded
1 Tbsp Garlic Powder
2 cloves Garlic, minced
1 Tbsp Extra Virgin Olive Oil
2 tsp Italian Seasoning
1 tsp Salt
.5 tsp Black Pepper
1 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.