Slow Cooker Parmesan Crusted Potatoes

 Slow Cooker Parmesan Crusted Potatoes

 Ingredients

• 1.5–2 lbs baby potatoes (halved)
• 3 tbsp olive oil or melted butter
• ½ cup grated Parmesan cheese
• 3 cloves garlic (minced)
• 1 tsp Italian seasoning
• ½ tsp paprika
• Salt & black pepper (to taste)
• Fresh parsley (optional, for garnish)

 Instructions

1. Prep the potatoes
   Wash and cut the baby potatoes in halves (or quarters if large).
2. Season everything
   In a large bowl, mix olive oil, garlic, Parmesan, Italian seasoning, paprika, salt, and pepper.
3. Coat the potatoes
   Toss the potatoes well in the mixture until evenly coated.
4. Arrange in slow cooker
   Lightly grease your slow cooker, then spread the potatoes in an even layer (as much as possible).
5. Cook
   • On LOW: 4–5 hours
   • On HIGH: 2–3 hours
     Stir once halfway through if possible.
6. Optional crisp finish (recommended )
   For a crispy crust, transfer cooked potatoes to a baking sheet and broil in the oven for 3–5 minutes.
7. Serve
   Sprinkle with fresh parsley and extra Parmesan if you like.

 Tips

• Use freshly grated Parmesan for better melting and flavor.
• Don’t overcrowd too much—this helps them get a slight crust.
• Add a pinch of chili flakes if you like a little heat.