There’s something magical about the way potatoes transform — crisp on the edges, soft inside, golden, and impossible to resist. Growing up, my grandma would roast hers in the oven until perfectly crunchy, dusted with salt and a little cheese. But one hectic weeknight, when my oven was already full of a chicken dinner, I decided to toss a few potatoes into my Crockpot, add olive oil, garlic, and Parmesan, and hope for the best.
When I lifted the lid hours later, the scent hit me first — buttery, garlicky, savory, with that unmistakable nuttiness of melting Parmesan. The potatoes were tender but crisped beautifully on the edges, each wedge coated in cheesy goodness. That’s when I knew I’d stumbled on my next go-to side dish: Crockpot Parmesan Potato Wedges.
This recipe is the perfect blend of comfort and convenience — minimal prep, easy cleanup, and a flavor that could rival any restaurant fries. Whether it’s a cozy family dinner or a weekend get-together, these golden wedges always disappear fast.
Table of Contents
Why You’ll Love Crockpot Parmesan Potato Wedges
- Effortless: Just toss everything in your Crockpot — no need to babysit the oven.
- Crispy outside, soft inside: The slow cooker’s gentle heat gives them a tender center while still crisping the edges.
- Flavorful and aromatic: Garlic, herbs, butter, and Parmesan make them irresistibly savory.
- Crowd-friendly: Doubles easily for potlucks or family gatherings.
- Versatile: Pairs perfectly with anything from grilled chicken to steak — or just enjoy them with dipping sauce.
If you’re already a fan of easy, vegetable-forward sides, you’ll love:
Ingredients
Here’s everything you’ll need for one generous batch of Crockpot Parmesan Potato Wedges (serves 4–6):
Main Ingredients
- 4 medium russet or Yukon Gold potatoes, scrubbed and cut into wedges
- 3 tablespoons olive oil or melted butter
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning (or a mix of oregano, thyme, and basil)
- ½ teaspoon paprika (optional, for color and flavor)
Optional Garnish
- 2 tablespoons chopped parsley
- Extra grated Parmesan for serving
- A squeeze of lemon juice for brightness
Optional Dips
- Ranch dressing
- Garlic aioli
- Marinara sauce for an Italian twist
Step-by-Step Instructions
Step 1: Prep the Potatoes
Start by scrubbing your potatoes well — no need to peel them unless you prefer. I like to keep the skins on for texture. Cut each potato into wedges: slice lengthwise, then cut each half into three or four long pieces.
Pro tip: To help them crisp better, soak the wedges in cold water for about 15 minutes. This removes excess starch and gives them that perfect balance between soft and crispy. Drain and pat dry thoroughly before seasoning.
Step 2: Season the Wedges
In a large mixing bowl, toss the potato wedges with olive oil (or melted butter), minced garlic, salt, pepper, Italian seasoning, and paprika. Add ¼ cup of the Parmesan cheese now — it’ll form that golden coating as the potatoes cook.
Make sure every wedge is evenly coated. I always use my hands for this part — there’s something satisfying about feeling the seasonings come together.
Step 3: Load the Crockpot
Lightly spray the inside of your slow cooker with non-stick spray or brush it with a little oil to prevent sticking. Arrange the potato wedges in a single layer or slight overlap (depending on your Crockpot size). You don’t want to overcrowd them too tightly — space helps them crisp.
Sprinkle another ¼ cup of Parmesan on top for good measure.
Step 4: Cook Low and Slow
Cover and cook on High for 2–3 hours or Low for 4–5 hours, stirring halfway through if you can. The edges will turn beautifully golden, and the aroma will make your kitchen smell like an Italian trattoria.
If you like them extra crisp, you can spread the finished wedges on a baking sheet and pop them under the broiler for 5 minutes — but honestly, I often skip it. They’re delicious straight out of the Crockpot.
Step 5: Garnish and Serve
Once cooked, transfer the wedges to a serving bowl and sprinkle with fresh parsley, extra Parmesan, and a touch of lemon juice. The lemon brightens the flavor and makes everything pop.
Serve warm, ideally with a dipping sauce (ranch or garlic aioli are my favorites) — or just enjoy them as-is. They’re crispy, cheesy, and addictive in the best way.
How to Serve Crockpot Parmesan Potato Wedges
There’s something about setting down a big bowl of these Crockpot Parmesan Potato Wedges at the table — everyone immediately reaches in for a piece. They’re the perfect side for just about anything.
I love serving them alongside roasted chicken, grilled steak, or even with burgers. The Parmesan and garlic flavors pair beautifully with bold mains, but they’re also wonderful as a simple snack with a creamy dip.
If I’m hosting, I’ll set up a dipping station: marinara for my Italian friends, ranch for the traditionalists, and spicy mayo for the adventurous ones. Sometimes I even sprinkle a bit of extra Parmesan right before serving, just for that “snowy” finish.
How to Store Crockpot Parmesan Potato Wedges
If you’re lucky enough to have leftovers (rare in my house), store your Crockpot Parmesan Potato Wedges in an airtight container in the refrigerator for up to 3 days.
When reheating, skip the microwave if possible — it softens the edges. Instead, spread the wedges on a baking sheet and warm them in the oven or air fryer at 375°F (190°C) for 5–7 minutes until crisp again.
You can also freeze them. Lay the cooled wedges on a parchment-lined tray and freeze for an hour, then transfer to freezer bags. They’ll keep for up to 2 months. To reheat, bake straight from frozen at 400°F (200°C) for about 15 minutes.
I often make a double batch just for this reason — it’s such a time-saver when I want something comforting and don’t have the energy to start from scratch.
Tips to Make Crockpot Parmesan Potato Wedges Perfect
- Choose the right potato: Russets crisp beautifully; Yukon Golds stay creamy inside.
- Soak the wedges: A quick soak removes starch and helps them brown better.
- Use real Parmesan: Freshly grated cheese melts more evenly than pre-shredded.
- Don’t crowd the pot: Space allows for air circulation and golden edges.
- Add garlic late (optional): To avoid burning, stir in half of the garlic near the end.
- For extra crisp: Broil briefly after slow cooking.
- Make it your own: Add herbs like rosemary or thyme, or a dash of cayenne for spice.
- Double the batch: These disappear quickly — you’ll thank yourself later.
Every time I make these, I end up sneaking one straight from the pot — that crispy, cheesy edge is too tempting to resist.
Variations of Crockpot Parmesan Potato Wedges
- Herb and Garlic Version: Add chopped rosemary or thyme before cooking for a fragrant twist.
- Spicy Parmesan Wedges: Toss with cayenne or chili powder for a kick.
- Cheesy Ranch Wedges: Sprinkle dry ranch seasoning with the Parmesan.
- Loaded Potato Wedges: Top with shredded cheese, sour cream, and chopped bacon before serving.
- Italian-Style Wedges: Add a pinch of oregano and serve with marinara for dipping.
- Lemon-Parmesan Wedges: Squeeze fresh lemon over the wedges before serving for brightness.
- Vegan Option: Use olive oil and nutritional yeast instead of Parmesan for a dairy-free version.
FAQs
1. Can I make these ahead of time?
Yes! Prep and season the wedges up to a day in advance, store in the fridge, then cook in your Crockpot when ready.
2. Can I use sweet potatoes?
Absolutely. They’ll be a bit softer and sweeter, but the flavor with Parmesan is fantastic.
3. How can I make them extra crispy?
After slow cooking, pop them under the broiler or into your air fryer for 3–5 minutes.
4. What can I serve with these wedges?
They’re delicious with roasted meats, grilled veggies, or even as a snack.
Final Thoughts
There’s something deeply satisfying about recipes like these — simple ingredients, low effort, and the kind of flavor that makes people go back for seconds. Crockpot Parmesan Potato Wedges are my secret weapon for busy nights or lazy weekends when I want something delicious without hovering over the oven.
They’re golden, garlicky, and utterly addictive — the kind of side dish that can steal the show from whatever else is on the plate. So grab your slow cooker, toss in those potatoes, and let the magic happen.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Crockpot Parmesan Potato Wedges
- Total Time: 3 hours 10 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
Tender on the inside, crispy on the outside — these Crockpot Parmesan Potato Wedges are buttery, garlicky, and loaded with cheese flavor. Made in the slow cooker with almost no effort!
Ingredients
- 4 medium russet or Yukon Gold potatoes, scrubbed and cut into wedges
- 3 tbsp olive oil or melted butter
- 1/2 cup grated Parmesan cheese, divided
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning (or a mix of oregano, thyme, and basil)
- 1/2 tsp paprika (optional)
OPTIONAL GARNISH
- 2 tbsp chopped fresh parsley
- Extra Parmesan for topping
- Squeeze of lemon juice for brightness
Instructions
1. Scrub and cut potatoes into wedges. For extra crisp texture, soak in cold water 15 minutes, then pat dry.
2. In a large bowl, toss wedges with olive oil, garlic, salt, pepper, Italian seasoning, paprika, and half the Parmesan until coated.
3. Lightly grease the slow cooker with oil or spray. Arrange potatoes in a single layer (slight overlap is fine). Sprinkle remaining Parmesan over the top.
4. Cover and cook on HIGH 2–3 hours or LOW 4–5 hours, stirring once halfway through. Potatoes should be tender and golden on the edges.
5. For extra crispness, transfer cooked wedges to a sheet pan and broil 3–5 minutes.
6. Garnish with parsley, more Parmesan, and a squeeze of lemon. Serve hot with your favorite dip.
Notes
Storage: Keep leftovers in an airtight container up to 3 days. Reheat in oven or air fryer to re-crisp.
Freeze for later: Freeze cooked wedges on a tray, then store in freezer bags up to 2 months.
Flavor tip: Add rosemary or thyme for an herby aroma, or sprinkle dry ranch mix for a fun twist.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg