- 6
- 10 mins
- 250 mins
Ingredients
- 3 pounds baby Dutch yellow potatoes, halved
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried dill
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Preparation
Step 1
Crisp-tender potatoes loaded with garlicky parmesan goodness – and it’s the easiest side dish you will ever make right in the crockpot!
can make.
When ready to serve, go ahead and sprinkle on that freshly grated Parmesan. You can even add a little extra – after all, it’s Christmas time, and I’m sure Santa will forgive you for doubling up that Parmesan!
Crisp-tender potatoes loaded with garlicky parmesan goodness - and it's the easiest side dish you will ever make right in the crockpot!
Lightly coat the inside of a slow cooker with nonstick spray. Place potatoes, olive oil, butter, garlic, oregano, basil and dill into the slow cooker; season with salt and pepper, to taste.
Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.*
What a novel way to prepare potatoes! I’ll be making them this week. I’m dreaming of some new variations too. Thanks for the inspiration.
This would be even easier and quicker using canned whole potatoes rinsed and drained and added to the pot along with the herbs,etc.
You can even make your photographs look mouth-watering in a Crock Pot… I am so jealous!
The recipe can certainly be doubled or tripled. As for cooking time, I recommend adding an additional hour and going from there to ensure that the potatoes are completely cooked trough.
I used to use my crockpot only in the summer (when it made sense because of the heat). Now I use it all the time…especially with all the great recipies from Pinterest. Maybe trying some of the recipes will change your mind. Bon Appetite!!
I live on my own and would love to make these. Do you think if I made a pot they could be divided into single servings and frozen?
Shannon, unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I have had a Slow Cooker for the last 30 years plus but always thought I had to add liquid to the contents or it would crack. So good to know I can do these potatoes and other dishes and not only casseroles and soups. Thank you. Never to old to learn.
Kim, that really depends on you and your taste preferences – some people like adding a lot, some people like adding less. It’s really up to you. You can also check out this great article on
Was a little oily with both butter and oil in the mix but a nice flavour. I quartered the baby potatoes and it cooked for about 4½ hours on low. Might reduce butter/oil just slightly. Would make again. Thanks for the recipe!
How many servings does this recipe make if I make it as posted? Want to serve it for my home group of 10 tonight And trying to decide how much I need. Thanks much. Looks yummy!
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