Tender, cheesy Crockpot Parmesan Roasted Potatoes, perfect for holidays or simple weeknight meals.
Ingredients
Scale
2 pounds Yukon Gold or red potatoes, cut into 1-inch pieces
3 tablespoons unsalted butter, melted
2 tablespoons olive oil
3/4 cup grated Parmesan cheese
4 cloves garlic, minced
1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
1 teaspoon dried thyme or 1 tablespoon fresh, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika (optional)
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons chopped fresh parsley, for garnish
Instructions
- Wash and cut potatoes into 1-inch pieces. Pat dry.
- Mix butter, olive oil, garlic, herbs, salt, pepper, and optional spices.
- Toss potatoes until evenly coated.
- Grease crockpot, place potatoes in a single layer, and sprinkle Parmesan on top.
- Cook on low 4–5 hours or high 2–3 hours.
- For crispy edges, remove lid for the last 20–30 minutes.
- Garnish with parsley and serve.