Crockpot Parmesan Roasted Potatoes Recipe checks every comfort food box and does the work while you carry on with life. You get tender, golden edges with rich garlic butter and plenty of nutty parmesan. I make this for busy weeknights, and the slow cooker makes me look far more organized than I feel.
Easy Crockpot Parmesan Roasted Potatoes Recipe
I love these slow cooker parmesan potatoes because they deliver big flavor with very little effort. You toss, set, and finish with a quick crisp under the broiler for that roasted vibe. The garlic butter seeps into every nook, and the parmesan forms those savory bits everyone fights for.
You can scale this for a crowd without babysitting a sheet pan. The recipe welcomes different potato types, and you can change the herbs to match the main dish. I serve them with grilled chicken one night and tuck them into breakfast bowls the next morning.
Ingredients You’ll Need
- 2 pounds baby potatoes or small Yukon Golds, halved
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup freshly grated parmesan cheese, divided
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika or sweet paprika
- 1 teaspoon dried Italian seasoning or dried thyme and oregano
- Zest of 1 lemon, optional
- 2 tablespoons chopped fresh parsley for garnish
Optional for finish
- Extra parmesan for serving
- A squeeze of lemon juice
How to Make Crockpot Parmesan Roasted Potatoes
- Rinse the potatoes and pat them dry. Cut large baby potatoes into halves or quarters so the pieces match in size.
- Stir together melted butter, olive oil, garlic, half of the parmesan, salt, pepper, paprika, and Italian seasoning in a bowl.
- Add the potatoes to the slow cooker. Pour the garlic butter mix over them, and toss to coat every piece.
- Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours until the potatoes turn fork tender.
- Heat the broiler and line a sheet pan with foil. Spread the cooked potatoes on the pan and sprinkle the remaining parmesan on top.
- Broil for 3 to 5 minutes until the edges turn golden and the cheese turns lacy and crisp. Watch closely since broilers run hot.
- Toss with lemon zest and parsley. Add a light squeeze of lemon juice if you like a bright finish.
- Taste and adjust salt and pepper. Serve hot and enjoy those crispy bits.
Cooking Tips
- Dry the potatoes well so the oil and butter cling and the broiler can crisp the edges.
- Cut the potatoes evenly so they cook at the same pace.
- Use freshly grated parmesan for the best melt and flavor. Pre grated parmesan can clump and taste dull.
- Line the pan for the broil step to make cleanup easy and to avoid stuck cheese.
- If you own an air fryer, toss the cooked potatoes into the basket and air fry at 400°F for 4 to 6 minutes for peak crunch.
Variations
- Swap baby potatoes with Yukon Gold chunks or small red potatoes.
- Use Pecorino Romano for a saltier bite, or mix half parmesan and half Romano.
- Add crushed red pepper for a gentle kick, or fold in a pinch of cayenne.
- Stir in cooked bacon crumbles after broiling for a smoky finish.
- Trade Italian seasoning for dried dill and parsley for a steakhouse style vibe.
- Toss in quartered mushrooms during the last hour for a savory add on.
- Make it dairy free with a plant based butter and skip the broil cheese sprinkle.
What to Serve with Crockpot Parmesan Roasted Potatoes
- Roast chicken, grilled steak, or baked salmon pair perfectly with these savory potatoes.
- Serve with a crisp green salad and a garlicky yogurt sauce or ranch for dipping.
- Add fried eggs or a cheesy omelet and call it a hearty breakfast plate.
- Pair with seared sausages and a side of sautéed green beans.
- Offer a simple condiment trio with pesto, aioli, and ketchup for the table.
Leftovers and Storage Tips
Cool the potatoes to room temp, then store them in an airtight container in the fridge for up to 4 days. Freeze on a parchment lined tray until firm, then move to a freezer bag for up to 2 months. Reheat in the oven at 425°F for 10 to 15 minutes to bring back the crisp edges. You can also air fry at 375°F for 6 to 8 minutes. Toss leftovers into breakfast hash, salads, quesadillas, or bowls with roasted veggies and a drizzle of hot sauce.
Mistakes to Avoid
- Do not skip drying the potatoes. Wet potatoes steam and turn soggy.
- Do not overfill the slow cooker. Work in batches for very large amounts so the potatoes cook evenly.
- Do not use pre grated parmesan full of anti caking agents if you want the best texture.
- Do not broil without watching. Cheese can go from golden to burnt in seconds.
- Do not rely on the slow cooker alone for crisp edges. Finish under the broiler or in the air fryer.
Nutrition Information
Approximate per serving for 6 servings
- Calories 245
- Fat 12 g
- Saturated Fat 5 g
- Carbohydrates 27 g
- Fiber 3 g
- Protein 7 g
- Sodium 490 mg
- Added sugar 0 g
Crockpot Parmesan Roasted Potatoes Recipe
Ingredients
Instructions
- Place the halved baby potatoes into the crockpot.
- Drizzle olive oil over the potatoes and add minced garlic, Parmesan cheese, Italian seasoning, salt, and pepper.
- Stir to coat the potatoes evenly with the seasonings.
- Cover and cook on low for 4 hours or until potatoes are tender.
- Garnish with fresh parsley if desired and serve hot.