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Slow Cooker Mother's Day Parmesan Potatoes

Tender baby potatoes coated in olive oil, garlic, and Parmesan cheese, cooked effortlessly in a slow cooker for a perfect side dish to celebrate Mother's Day.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds baby potatoes washed and halved
  • 1/2 cup grated Parmesan cheese for topping
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped for garnish

Method
 

Preparation
  1. Wash and halve the baby potatoes.
  2. In a large bowl, combine the potatoes, olive oil, minced garlic, salt, and black pepper, tossing to coat.
  3. Transfer the potato mixture to the slow cooker.
Cooking
  1. Cover and cook on low for 4-6 hours or until the potatoes are tender.
  2. In the last 30 minutes of cooking, sprinkle the grated Parmesan cheese over the top.
  3. Once done, garnish with fresh parsley before serving.

Notes

For extra flavor, you can add herbs like rosemary or thyme into the potato mixture. If you like a crispy top, try broiling the potatoes for a few minutes after cooking to achieve that golden finish. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.