My Crockpot Parmesan Roasted Potatoes Recipe saved my weeknight when the kids asked for seconds before I sat down. These garlicky, buttery, cheesy potatoes serve crisp edges with a golden crust; the recipe suits busy cooks and snack lovers, and it takes about 3 hours on High or 5–6 on Low.
Easy Crockpot Parmesan Roasted Potatoes Recipe
This Crockpot Parmesan Roasted Potatoes Recipe uses the slow cooker to gently cook baby potatoes until tender, then finishes with a quick crisp. Parmesan and butter cling to the cut sides and form a savory crust that tastes like cheesy hash browns met roasted potatoes. Garlic, Italian seasoning, and paprika add big flavor without extra steps.
You set the potatoes cut-side down, which promotes browning even in a slow cooker. A towel under the lid absorbs condensation and keeps the cheese from turning soggy. A fast broil at the end adds crunch when you want extra texture.
Ingredients You’ll Need
- Baby gold or red potatoes, 2 pounds, halved or quartered for even size (waxy potatoes hold shape best)
- Unsalted butter, 3 tablespoons, melted (swap olive oil for dairy-free or a lighter flavor)
- Parmesan cheese, 1/3 cup finely grated, the powdery kind from the can works great for crust; freshly grated also works but clings less
- Garlic, 3 cloves, minced (or 1 teaspoon garlic powder for a pantry shortcut)
- Kosher salt, 1 to 1 1/4 teaspoons, to taste
- Black pepper, 1/2 teaspoon
- Italian seasoning, 1 teaspoon (or use dried thyme + oregano)
- Paprika, 1/2 teaspoon (smoked paprika adds a subtle BBQ vibe)
- Red pepper flakes, pinch, optional
- Fresh parsley or chives, 1–2 tablespoons, chopped, for garnish
- Lemon zest, 1/2 teaspoon, optional, for brightness
- Nonstick spray or a light film of oil for the crock
Equipment:
- 4- to 6-quart slow cooker (oval shape makes spreading potatoes easier)
- Mixing bowl and spatula
- Microplane or grater for Parmesan and zest
- Clean kitchen towel to catch condensation
- Sheet pan and broiler (optional finish for extra crisp)
How to Make Crockpot Parmesan Roasted Potatoes
- Prep Time: 10 minutes
- Cook Time: 3 hours on High or 5–6 hours on Low
- Total Time: About 3 hours 10 minutes (High) or 5–6 hours 10 minutes (Low)
- Rinse and dry the potatoes well. Cut them into even halves or quarters so they cook at the same pace.
- In a bowl, stir together melted butter, Parmesan, garlic, salt, pepper, Italian seasoning, paprika, and red pepper flakes. Add the potatoes and toss until every piece wears a cheesy coat.
- Spray the slow cooker insert with nonstick spray. Lay a clean kitchen towel under the lid area so it will catch condensation once you cover it.
- Arrange the potatoes in the crock, cut-side down, in a single snug layer. If you have a few extras, tuck them on top but keep most cut sides down.
- Cover with the lid over the towel. Cook on High for 3–3 1/2 hours or on Low for 5–6 hours, until the potatoes feel tender when you pierce them.
- Skip stirring during cooking so the cheese crust can set. Peek near the end and check for tenderness.
- For extra crunch, spread the potatoes on a sheet pan, sprinkle a tablespoon of Parmesan on top, and broil on the upper rack for 2–4 minutes. Watch closely and pull them once the edges brown.
- Toss with parsley or chives and a whisper of lemon zest. Taste and adjust salt and pepper, then serve hot.
Pro tips & Mistakes to Avoid
- Dry the potatoes thoroughly so the cheese sticks.
- Choose the powdery, shelf-stable Parmesan for the best crust; use freshly grated if you want a fresher flavor and lighter coating.
- Keep most pieces cut-side down to brown more.
- Avoid extra liquid; moisture softens the crust.
- Size the cuts evenly so everything finishes together.
- Use the towel under the lid to prevent condensation drips.
- Skip mid-cook stirring or you’ll break the crust.
- Finish under the broiler or in an air fryer for max crisp.
- Salt lightly at the start; you can add more at the end, but you can’t take it back.
- Line the sheet pan with foil for a quick cleanup when you broil.
Variations I’ve Tried
- Gluten-free: Use certified GF grated Parmesan; some canned cheeses use anti-caking agents that may contain gluten.
- Vegan: Swap vegan butter and use 3–4 tablespoons nutritional yeast instead of Parmesan; add 1/2 teaspoon extra salt to taste.
- Dairy-free: Use olive oil and dairy-free grated parm-style topping.
- Herb swap: Use rosemary and thyme instead of Italian seasoning.
- Spice route: Try Cajun seasoning or lemon pepper; reduce added salt to balance.
- Add-ins: Fold in sliced scallions, or a drizzle of pesto after cooking.
- Extra cheesy: Sprinkle 1/4 cup more Parmesan before the optional broil.
How to Serve Crockpot Parmesan Roasted Potatoes
Serve these with grilled chicken, steak, burgers, or roasted salmon. Pair with a crisp green salad or steamed broccoli to balance the richness. For snacks, set out a ramekin of garlic aioli, ranch, or warm marinara and watch them vanish.
Make-Ahead and Storage
- Prep ahead: Toss the cut potatoes with the butter, cheese, and seasonings, then cover and chill up to 24 hours. Stir once before cooking to redistribute the coating.
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freezing can make potatoes mealy, so keep them in the fridge instead.
- Reheat: Use an air fryer at 375–400°F for 5–7 minutes or an oven at 425°F for 10–12 minutes on a sheet pan. Reheat on the stove in a skillet with a teaspoon of oil for 5–6 minutes if you want quick browning. Microwave in short bursts for convenience, but expect softer edges.
Nutrition Information
Calories: about 190 per serving (6 servings). Carbs: mostly from potatoes, roughly mid-20s grams per serving. Protein: about 4–6 grams from potatoes and Parmesan. Fat: about 7–9 grams from butter and cheese; use olive oil or reduce butter to 2 tablespoons to lower saturated fat.
Ingredients
Instructions
- Lightly grease the inside of the crockpot with a little olive oil or nonstick spray.
- In a large bowl, combine halved potatoes, olive oil, salt, black pepper, minced garlic, and dried Italian herbs. Toss to coat evenly.
- Stir in half of the grated Parmesan cheese.
- Transfer the potato mixture to the crockpot and spread evenly.
- Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the potatoes are tender.
- Sprinkle remaining Parmesan cheese over the potatoes just before serving. Top with fresh parsley if desired.