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Ingredients
- 2 pounds baby potatoes (Yukon Gold, red, or mixed), halved
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, finely minced
- ½ cup freshly grated Parmesan cheese (avoid pre-shredded—it doesn’t melt as smoothly)
Optional garnishes: extra Parmesan, chopped fresh parsley, thyme, or rosemary
Instructions
- Prep the Potatoes
Rinse and halve the baby potatoes (no need to peel). Add them directly to the slow cooker insert. - Coat with Flavor
Drizzle evenly with olive oil and scatter the minced garlic over the top. Use a spoon or tongs to gently toss until every potato half is lightly coated. - Slow Cook to Tenderness
Cover with the lid and cook on LOW for 4 to 5 hours, or until the potatoes are fork-tender but still hold their shape. (Avoid cooking on HIGH—it can make them mushy.) - Finish with Cheese
Once done, remove the lid and sprinkle the grated Parmesan evenly over the hot potatoes. Gently fold once or twice to distribute the cheese, then let it rest for 3–5 minutes. The residual heat will soften the cheese into a delicate, savory glaze. - Serve Warm
Transfer to a serving dish and top with fresh herbs or an extra dusting of Parmesan, if desired.
Serving Suggestions
These potatoes pair beautifully with roasted chicken, grilled salmon, or a holiday turkey. For a vegetarian feast, serve alongside garlic butter green beans or a wild rice pilaf. They also make a comforting base for a grain bowl topped with roasted veggies and tahini drizzle.
Frequently Asked Questions
Can I use dried herbs?
Yes! Add ½ teaspoon dried rosemary or thyme with the garlic at the start. Fresh is best added at the end for brightness.
What if I don’t have a slow cooker?
You can roast them instead: toss with oil and garlic, spread on a sheet pan, and bake at 400°F (200°C) for 30–35 minutes, then finish with Parmesan.
Can I make this ahead?
Absolutely. Cook the potatoes (without cheese), cool, and refrigerate for up to 2 days. Reheat in the slow cooker on LOW, then add Parmesan just before serving.
Do I need to peel the potatoes?
No! The skins add texture and nutrients. Just give them a good scrub before halving.
Allergy Information
- Contains: Dairy (Parmesan cheese)
- Free from: Gluten, nuts, soy, eggs, shellfish
- Vegetarian: Yes
- Vegan option: Substitute Parmesan with a plant-based hard cheese alternative (note: flavor will differ)
Always check cheese labels if managing dairy sensitivities—some Parmesan contains animal rennet.
Nutrition Facts
(Per serving, recipe serves 6)
- Calories: 210
- Protein: 6g
- Fat: 11g (Saturated: 3g)
- Carbohydrates: 22g
- Fiber: 3g
- Sugar: 2g
- Sodium: 220mg
Values are estimates and may vary based on potato type and cheese brand.
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