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Slow Cooker Garlic Parmesan Baby Potatoes with Rosemary

Slow cooker garlic Parmesan baby potatoes cook with rosemary, olive oil, and butter until fork-tender, then finish with Parmesan that clings to every bite. This hands-off side dish is easy to serve straight from the slow cooker.
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Prep Time 10 minutes
Cook Time 5 hours 10 minutes
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb baby potatoes halved (quarter any larger than 1 1/2 inches)
  • 2 tbsp olive oil
  • 2 tbsp butter melted
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary finely chopped
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 6-quart slow cooker

Method
 

  1. In a 6-quart slow cooker, toss the potatoes with the olive oil, melted butter, garlic, rosemary, salt, and pepper.
  2. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the potatoes are fork-tender.
  3. Add the Parmesan and toss gently to coat.
  4. Cover and cook for 5 to 10 minutes, until the cheese begins to cling to the potatoes.

Notes

For even cooking, quarter any baby potatoes larger than 1 1/2 inches. Refrigerate leftovers for up to 4 days; freezing is not recommended because the potatoes can turn grainy. For a dairy-free version, use plant-based butter and a dairy-free Parmesan alternative.