Description
These Crockpot Parmesan Roasted Potatoes are incredibly easy to make and packed with flavor. Baby potatoes are slow-cooked with olive oil, Parmesan cheese, garlic, and herbs for a tender and delicious side dish.
Ingredients
Scale
- 3 pounds baby potatoes, halved
- 1/4 cup extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Potatoes: Wash and halve the baby potatoes.
- Place in Crockpot: Place the halved potatoes in the bowl of your slow cooker (Crockpot).
- Make Parmesan Mixture: In a small bowl, combine the olive oil, grated Parmesan cheese, minced garlic, dried thyme, salt, and pepper. Mix well.
- Coat Potatoes: Pour the Parmesan mixture over the potatoes in the slow cooker. Stir well to ensure the potatoes are evenly coated.
- Cook: Cover the slow cooker and cook on low for 4-5 hours, or until the potatoes are tender and easily pierced with a fork. The potatoes should be slightly golden brown.
- Garnish and Serve: Garnish with freshly chopped parsley before serving.
Notes
- Potato Variety: Baby potatoes are recommended for their size and texture, but you can use larger potatoes, cut into 1-inch pieces.
- Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor.
- Herbs: You can substitute other dried herbs, such as rosemary, oregano, or Italian seasoning, for the thyme.
- Serving Suggestions: These potatoes are a great side dish for roasted chicken, pork, beef, or fish.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.