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Delicious Crockpot Hasselback Potatoes with herbs and spices

Crockpot Hasselback Potatoes

These delicious and easy Hasselback potatoes are cooked in a crockpot for a savory side dish that's perfect for any meal, featuring garlic, cheese, and herbs.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the potatoes
  • 6 medium Yukon Gold or small russet potatoes You'll want potatoes that hold their shape well.
For the seasoning
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
For the topping
  • 1/2 cup shredded sharp cheddar cheese
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley or chives For garnish

Method
 

Preparation
  1. Wash and scrub the potatoes well. Pat them dry. Using a sharp knife, make thin slices across each potato, stopping about 1/4 inch from the bottom so the potato stays intact.
  2. A pair of chopsticks placed alongside the potato can help prevent cutting all the way through.
Make the seasoned butter
  1. In a small bowl, whisk together the melted butter, olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper.
Coat the potatoes
  1. Place the potatoes in the crockpot. Brush the seasoned butter mixture generously over each potato, working a little between the slices where possible.
Slow cook
  1. Cover and cook on LOW for 6-7 hours or HIGH for 4-5 hours, until the potatoes are tender when pierced with a fork.
  2. Cooking time will vary depending on the size of the potatoes.
Add the cheese
  1. During the last 20-30 minutes of cooking, sprinkle the cheddar and Parmesan over the potatoes. Cover again and let the cheese melt.
Finish and serve
  1. Carefully transfer the potatoes to a serving dish and sprinkle with fresh parsley or chives.
  2. Spoon any remaining seasoned butter from the crockpot over the top before serving.

Notes

If you have leftovers, let the potatoes cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until heated through. Feel free to experiment with different toppings and seasonings.