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Slow Cooker Italian Potatoes

These Slow Cooker Italian Potatoes are the type of dish that looks impressive enough for guests to appreciate while still feeling like comfort food. You can make a warm, flavorful side dish that is both easy and satisfying with just a few basic ingredients: potatoes, olive oil, Italian herbs, and a dash of Parmesan.
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Course: Appetizer, Side Dish, Vegan
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 pounds baby potatoes halved or quartered (keep pieces roughly the same size for even cooking)
  • ¼ cup olive oil
  • 1 tablespoon Italian seasoning
  • 3 cloves garlic minced
  • ¼ cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

Prep the potatoes:
  1. Place the halved or quartered baby potatoes into the bowl of your slow cooker. If some pieces are much larger, cut them down so they cook evenly.
Make the seasoning mix:
  1. In a small bowl, whisk together the olive oil, Italian seasoning, minced garlic, Parmesan cheese, salt, and pepper until well combined.
Coat the potatoes:
  1. Pour the seasoned oil mixture over the potatoes. Toss gently to ensure every piece is coated with the flavorful mixture.
Cook low and slow:
  1. Cover the slow cooker with the lid and cook on low for 4–5 hours (or on high for about 2–3 hours) until the potatoes are tender when pierced with a fork.
Finish and serve:
  1. Stir the potatoes just before serving to redistribute the seasonings. Transfer to a serving dish and sprinkle with freshly chopped parsley for a pop of color and freshness.
Pro Tip:
  1. For a golden finish, transfer the cooked potatoes to a baking sheet and broil for 2–3 minutes in the oven. This step isn’t necessary but adds a crisp, roasted touch.
  2. Enjoy!