Slow Cooker Garlic Parmesan Potatoes + VIDEO

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.

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WHAT TYPE OF POTATOES TO USE

I prefer to use baby potatoes with this garlic parmesan potatoes recipe. What you see in the pics is a medley of baby red, white, and blue potatoes. 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.

THE PARMESAN

I used a combination of grated and shredded Parmesan.  How much Parmesan to use is debatable in my household. This too went through many trials and I finally settled on 1/2 cup of grated Parmesan mixed in and 1/3 cup of shredded Parmesan added the last few minutes of cook time. Don’t have shredded Parmesan? Use all grated. If you have shaved Parmesan, use that. You have some leeway here to make this recipe work for you.

before (slow cooker)

THE GARLIC

Minced garlic is in almost every single recipe that I post. I go through garlic probably more than any other ingredient. Since I used full tablespoon of garlic powder, I used a little less raw garlic than I normally would. If you like your food really garlicky, absolutely add in an additional clove or two of minced garlic to the recipe.

after (slow cooker)

Other garlicky recipes you might enjoy:

Garlic Parmesan Chicken & Potatoes

Garlic Herb Beef Shanks

Lemon Garlic Asparagus

I made this using my 3.5-quart Crock-Pot Casserole Crock Slow Cooker (any small 3.5-quart slow cooker will work) & my large 6-quart Instant Pot (the only size I have).

Garlic Parmesan Potatoes

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5 from 2 reviews

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• Total Time: 4 hours 10 minutes
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 2 1/2 – 3 pounds baby potatoes, sliced
• 1/2 cup Parmesan cheese, grated
• 1/3 cup Parmesan cheese, shredded
• 1 tablespoon garlic powder
• 2 garlic cloves, minced
• 1 tablespoon oil
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup water or broth (Instant Pot only)

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Instructions

Prepare The Potatoes:

1. 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

1. Spray the slow cooker generously with cooking spray. Add the prepared potatoes to the slow cooker.
2. Cook LOW 2-4 hours or HIGH 1-2.
3. 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

1. Add water or broth to the Instant Pot. Add the prepared potatoes.
2. Close lid and seal valve. Set high pressure and cook for 3 minutes. When done, quick release pressure.
3. 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.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 4 hours

Nutrition

• Serving Size:
• Calories: 231
• Sugar: 2.8 g
• Sodium: 613.7 mg
• Fat: 5.7 g
• Saturated Fat: 2.4 g
• Carbohydrates: 38 g
• Fiber: 5.9 g
• Protein: 8.4 g
• Cholesterol: 8 mg

This post contains affiliate links. That means if you click on one of the product links, I might receive compensation. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/.

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