Description
Delicious and easy slow cooker potatoes, seasoned with garlic, rosemary, thyme, and paprika, slow-cooked to tender perfection. Optionally finished under the broiler with Parmesan cheese for a crispy, golden top, and garnished with fresh parsley for a flavorful side dish suitable for any meal.
Ingredients
Scale
Potatoes
- 2 lbs baby potatoes (Yukon Gold or red, halved if large)
Seasoning
- 3 tbsp olive oil or melted butter
- 4 garlic cloves, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp paprika
- Salt and pepper, to taste
Optional Toppings
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Prep the Potatoes: Wash and dry the baby potatoes thoroughly. If any potatoes are large, halve them to ensure even cooking. Place all the potatoes into your slow cooker.
- Mix Seasoning: In a bowl, combine olive oil or melted butter, minced garlic, dried rosemary, dried thyme, paprika, salt, and pepper. Stir until fully combined.
- Coat the Potatoes: Pour the seasoning mixture over the potatoes in the slow cooker. Toss gently to coat all the potatoes evenly with the mixture.
- Cook: Cover the slow cooker with its lid. Cook the potatoes on high heat setting for 3 to 4 hours, or on low heat setting for 6 to 8 hours, until the potatoes are fork-tender and cooked through.
- Optional Crisp Finish: For a crispy topping, preheat your oven’s broiler. Transfer the cooked potatoes onto a baking sheet. Sprinkle the top evenly with grated Parmesan cheese. Place the baking sheet under the broiler for 3 to 5 minutes or until the cheese melts and turns golden brown. Watch closely to avoid burning.
- Garnish and Serve: Remove from the oven, sprinkle chopped fresh parsley over the potatoes, and serve warm as a flavorful side dish.
Notes
- You can substitute olive oil with melted butter for a richer flavor.
- Adjust the cooking time depending on your slow cooker model and potato size.
- Adding Parmesan cheese and broiling at the end is optional but adds a lovely crispy texture.
- Fresh herbs like thyme and rosemary complement the potatoes well, but you can use dried oregano or basil as alternatives.
- This recipe works great with Yukon Gold or red baby potatoes because of their creamy texture and thin skins.
- To make the dish vegan, omit the Parmesan cheese or replace it with a plant-based alternative.
