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