My husband requests these crispy wedges every single Sunday. A simple 4 ingredient side dish that steals the show.
This Slow Cooker Parmesan Crusted Potatoes recipe offers a creative twist on classic roasted potatoes by letting the slow cooker do the work while still delivering a crisp, cheesy finish. Thick-cut potato wedges are coated in melted butter and finely grated Parmesan, creating a contrast between the soft, fluffy interior and a rich, golden crust on the outside. It’s a simple, mostly hands-off method that still delivers bold flavor and satisfying texture.
Slow Cooker Parmesan Crusted Potatoes
Ingredients:
- 2 lbs potatoes (Russet or Yukon Gold), cut into wedges
- 1 cup finely grated Parmesan cheese
- 1/2 cup unsalted butter, melted
- 1 tsp black pepper
Step-by-Step Directions:
Step 1: Prep the Potatoes
Wash and dry the potatoes thoroughly, then cut them into 6–8 evenly sized wedges. In a large bowl, combine the melted butter and black pepper, then toss the potatoes until well coated.
Tip: Make sure the potatoes are fully dry before coating—this helps the butter stick and allows the cheese to adhere better during cooking.
Step 2: Coat with Cheese
Sprinkle the Parmesan over the buttered wedges and gently toss until each piece is evenly covered.
Step 3: Arrange in Slow Cooker
Lightly grease the slow cooker, then place the wedges in a single, even layer.
Tip: Place the cut sides facing down to maximize contact with the surface, helping the cheese form a crispy, golden crust.
Step 4: Cook
Cover and cook on HIGH for 2½–3 hours or on LOW for 4–5 hours, until the potatoes are tender and the cheese has crisped up.
Step 5: Optional Crisp & Serve
For extra browning, place the insert (if oven-safe) under the broiler for 3–5 minutes. Carefully remove the potatoes with a spatula, keeping the cheesy crust intact, and serve warm.
