Ingredients
Scale
- 2 pounds baby potatoes (Yukon Gold or Russet), halved or quartered
- 1/3 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Potatoes: Wash and scrub the potatoes thoroughly. Cut them into even-sized chunks to ensure consistent cooking.
- Season the Potatoes: In a large mixing bowl, combine the olive oil, Parmesan cheese, garlic powder, oregano, thyme, salt, and pepper. Add the potatoes and toss until they are evenly coated.
- Set Up the Slow Cooker: Lightly grease the inside of your slow cooker with non-stick spray or olive oil. Place the seasoned potatoes in the slow cooker, spreading them out evenly.
- Cook: Cover and cook on high for 3-4 hours or on low for 6-8 hours, stirring halfway through to ensure even cooking.
- Check Doneness: Test the potatoes with a fork. They should be tender and easily pierced. For a golden, crispy finish, transfer the potatoes to a baking sheet and broil in the oven for 5-10 minutes.
- Serve: Garnish with chopped parsley and serve warm. These potatoes pair perfectly with turkey, ham, or any holiday main dish.
Notes
Prep Time: 10 minutes | Cooking Time: 4 hours (on high) | Total Time: 4 hours 10 minutes
Kcal: 220 kcal per serving | Servings: 6 servings
