SLOW COOKER ITALIAN POTATOES
These set-it-and-forget-it potatoes are loaded with Italian herbs and Parmesan for an effortless side dish that tastes like it took hours of work!
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Servings: 6
Ingredients
For the Potatoes:
- 2 pounds baby potatoes halved or quartered
- 1/4 cup extra virgin olive oil
- 1 tablespoon Italian seasoning
- 3 cloves garlic minced
- 1/4 cup grated Parmesan cheese plus more for serving
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley chopped
Optional Add-ins:
- 1 bell pepper chunked
- 1 onion chunked
- 2 carrots chunked
- Red pepper flakes to taste
- Extra garlic powder
- Fresh rosemary sprigs
Instructions
- Spray slow cooker insert with cooking spray.
- Place halved potatoes in slow cooker.
- In a medium bowl, whisk together olive oil, Italian seasoning, minced garlic, Parmesan, salt, and pepper.
- Pour mixture over potatoes and toss well to coat evenly.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until tender.
- Stir occasionally if possible for even cooking.
- Check tenderness with fork at minimum cooking time.
- When done, stir in half the fresh parsley.
- Transfer to serving bowl, top with remaining parsley and extra Parmesan.
- Season with additional salt and pepper if needed.
Notes
- Make Ahead: Can prep potatoes and seasoning mixture night before
- Storage: Keeps 3-4 days refrigerated
- Reheating: Best in oven or air fryer to crisp up
- Variations: Try different herb combinations
- Size Matters: Keep potato pieces uniform
- Leftovers: Great for breakfast hash