Mom's Best Recipes
Recipe

Crock Pot Garlic Parmesan Potatoes

Tender potatoes slow-cooked in garlic butter, then tossed with Parmesan for a cozy, crowd-pleasing side.

Author By Matt Campbell
4.8
A white ceramic crock pot filled with tender baby potatoes coated in garlic butter and Parmesan, sprinkled with parsley on a light stone kitchen counter
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If you need a potato side that basically cooks itself, this is the one. These crock pot potatoes come out tender and buttery, with a few lightly golden spots in some slow cookers where they hang out against the insert. Then we hit them with Parmesan and herbs so every bite tastes like the best part of garlic bread and roasted potatoes had a very delicious meeting.

This is my kind of slow cooker recipe. Accessible ingredients, clear steps, and plenty of room to taste as you go. If you can wash potatoes and stir butter, you are extremely qualified.

Raw baby potatoes, a bowl of grated Parmesan, minced garlic, melted butter, salt, pepper, and chopped parsley arranged on a clean kitchen counter in warm natural light

Why It Works

  • Low effort, high reward: The slow cooker does the heavy lifting while butter and garlic build flavor.
  • Texture that delivers: Soft, creamy potatoes with occasional lightly golden spots, plus an optional quick broil or air-fry finish if you want true crisp edges.
  • Big flavor from pantry basics: Parmesan, garlic, and a little lemon brighten everything up without making it fussy.
  • Flexible: Works with baby potatoes, Yukon Golds, or red potatoes and swaps easily for different herbs and add-ins.

Pairs Well With

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Storage Tips

Refrigerate: Cool potatoes completely, then store in an airtight container for up to 4 days.

Reheat (best methods):

  • Skillet: Warm a little butter or oil over medium heat and reheat until hot with some crisp edges.
  • Oven or air fryer: Spread on a sheet pan and heat at 400°F for 8 to 12 minutes.
  • Microwave: Totally fine for speed, but add a small pat of butter after so they stay glossy.

Freezing: You can freeze them, but the texture gets a bit mealy. If you do, freeze up to 2 months and reheat in the oven.

Common Questions

Do potatoes get mushy in the crock pot?

They can if they cook too long or you add too much liquid. This recipe uses just enough butter to coat and steam them, not drown them. Start checking at the early end of the cook time and switch to Warm once they are tender.

Should I add water or broth?

No need in most cases. Potatoes release moisture as they cook, and butter helps everything baste itself. If your slow cooker runs hot, looks dry at the edges, or you have a very lean nonstick insert, add 2 to 3 tablespoons broth, not a full cup.

Do I need to peel the potatoes?

Not for baby potatoes or thin-skinned varieties like Yukon Gold or red potatoes. Just scrub well. If you are using russets, peeling is nicer.

Can I put raw potatoes straight in the crock pot?

Yes. Just cut them to a consistent size so they cook evenly. Aim for 1 to 1 1/2 inch pieces.

How do I keep the potatoes from turning gray?

If you prep ahead, keep cut potatoes submerged in cold water in the fridge. Drain and dry well before adding to the slow cooker so the butter clings.

Can I make these creamy?

Absolutely. Stir in 2 to 4 tablespoons cream cheese or a splash of heavy cream at the end, then add Parmesan.

Can I get crispy edges in a slow cooker?

Sometimes you will get a few lightly browned spots where potatoes touch a hotter side of the insert, but true crisp edges are not guaranteed in a covered slow cooker. If you want reliable golden edges, use the optional finishing step in the instructions.

I used to think crock pot potatoes were destined to be bland and a little watery, like they were trying their best but needed a pep talk. Then I started treating them like I treat anything I actually want to eat: butter, garlic, salt, and a finishing move. Parmesan is that finishing move. It melts into the hot potatoes and makes them taste like you planned the whole meal on purpose, even if dinner started with you saying, "Okay, what do we have?"