I’m sharing a Crockpot Side Dishes favorite: Parmesan roasted potatoes that form a Parmesan crust in the slow cooker while freeing up oven space for the rest of your Thanksgiving menu.

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I never thought potatoes could steal the show until I tossed baby Yukon Gold potatoes and a mountain of freshly grated Parmesan cheese into my slow cooker. This is one of those Parmesan Roasted Potatoes that makes people pause at the table and ask whats in it.

It frees up the oven which is lifesaving when you are juggling sides, so it fits perfectly among my favorite Crockpot Side Dishes for hectic holiday dinners. I still mess it up sometimes by underestimating how fast the edges get crisp, but thats part of the fun.

Try it and see if it becomes your new go to.

Ingredients

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Potatoes: baby Yukons are starchy, they give fiber and creamy texture when roasted.
Olive oil: heart healthy fats, adds richness and a bit of crisp to edges.
Parmesan: salty, nutty, it boosts protein and umami, melts up golden on top.
Butter: small amount brings buttery depth, not much is needed for richness.
Garlic: pungent and savory, gives a warm punch that makes them craveable.
Panko crumbs: optional crunch, light crisp without making potatoes greasy or heavy.
Herbs and broth: rosemary and thyme adds earthiness, broth keeps potatoes moist and tender.
Salt and pepper: essential, enhances flavors, kosher salt gives better even seasoning.
Parsley: fresh garnish, adds bright color and a mild herb lift at the end.

Ingredient Quantities

2 to 3 lbs baby Yukon Gold or red potatoes, halved (about 900 g to 1.4 kg)

3 tbsp olive oil

2 tbsp unsalted butter, melted

1 cup freshly grated Parmesan cheese, divided

1/2 cup panko breadcrumbs (optional for extra crunch)

3 cloves garlic, minced

1 tsp dried rosemary or 1 tbsp fresh, chopped

1 tsp dried thyme or 1 tbsp fresh, chopped

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/4 cup low sodium chicken broth or vegetable broth

2 tbsp chopped fresh parsley for garnish (optional)

How to Make this

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1. Wash and halve 2 to 3 lbs baby Yukon Gold or red potatoes, pat them dry so they crisp up better, try to make the pieces roughly the same size.

2. In a big bowl whisk together 3 tbsp olive oil, 2 tbsp melted unsalted butter, 3 minced garlic cloves, 1 tsp dried rosemary or 1 tbsp fresh chopped, 1 tsp dried thyme or 1 tbsp fresh chopped, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

3. Add the potatoes to that bowl and toss with half of the Parmesan cheese (about 1/2 cup) and the optional 1/2 cup panko breadcrumbs if you want extra crunch, make sure each potato is well coated.

4. Pour 1/4 cup low sodium chicken broth or vegetable broth into the bottom of the crockpot to prevent sticking and to keep the insides tender.

5. Place the coated potatoes in the crockpot in a single layer if possible, don’t overcrowd or they’ll steam instead of getting a crust. Cover and cook on high for three to four hours or on low for five to six hours, until a fork slides in easily.

6. About halfway through cooking give the potatoes a gentle stir to redistribute juices and coating, this helps them brown more evenly.

7. When potatoes are tender, sprinkle the remaining 1/2 cup Parmesan over the top and cook uncovered on high for about twenty to thirty minutes to set the crust. Crockpots won’t get super crispy so this step helps firm things up.

8. For extra golden crunch, transfer potatoes to a rimmed baking sheet and broil for three to five minutes until bubbly and brown, or heat a skillet with a splash of oil and sear batches for a couple minutes on high. Either way works, your call.

9. Taste and adjust seasoning, sprinkle 2 tbsp chopped fresh parsley for color and a little extra Parmesan if you like.

10. Serve warm. Leftovers reheat best in a hot oven or skillet to keep them from getting soggy.

Equipment Needed

1. Large mixing bowl (for tossing potatoes and seasoning)
2. Chef’s knife
3. Cutting board
4. Colander (to wash and drain the potatoes)
5. Measuring spoons plus 1/4 and 1 cup measuring cups
6. Microplane or box grater for fresh parmesan
7. Tongs or a large wooden spoon for stirring and moving potatoes
8. Slow cooker / crockpot (4 to 6 qt)
9. Rimmed baking sheet (for optional broiling)
10. Oven mitts or heatproof gloves

FAQ

Q: How long do I cook these in the crockpot so they’re tender but not mushy? A: For halved baby Yukon or red potatoes, cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. Check at the low end of time if your potatoes are small, you don't want them falling apart.

Q: How do I get them crispy when slow cookers usually make things soft? A: The crockpot gives great flavor but not much crisp. For crunch, sprinkle the panko and extra Parmesan on top for the last 30 minutes and switch to HIGH, or transfer to a rimmed baking sheet and broil for 3 to 6 minutes until golden. Watch closely so they don't burn.

Q: Can I use frozen potatoes or larger potatoes instead of baby ones? A: Frozen potatoes will release extra water and get soggy, so I don't recommend it. If using larger potatoes, cut them into 1 to 1.5 inch pieces so everything cooks evenly, and add extra cook time as needed.

Q: Do I have to use Parmesan and panko? Any good substitutions? A: Parmesan gives that nutty, salty finish but you can swap with Pecorino or Asiago. For dairy free, use vegan Parmesan or nutritional yeast plus vegan butter. Panko is optional for extra crunch, replace with crushed cornflakes or skip if you want softer potatoes.

Q: What size crockpot should I use and how much liquid is necessary? A: A 4 to 6 quart slow cooker works best for 2 to 3 pounds of halved baby potatoes. You only need about 1/4 cup broth to keep them moist and prevent sticking, too much liquid will make them mushy.

Q: Can I make these ahead and reheat for a holiday meal? A: Yes, roast in the crockpot, cool, then refrigerate up to 3 days. Reheat in a 400°F oven on a baking sheet for 10 to 15 minutes to revive crispiness, or microwave for quick reheating if you don't care about texture.

Crockpot Parmesan Roasted Potatoes (Christmas Recipe & Thanksgiving Recipe) Substitutions and Variations

Potatoes: if you dont have Yukon or red use fingerlings, small russets (cut into smaller pieces) or fresh new potatoes. Russets get a fluffier interior so add a little more oil so they dont dry out.
Parmesan cheese: swap for Pecorino Romano or Asiago for a sharper salty kick, or use nutritional yeast for a vegan option (use same volume but flavor will be nuttier).
Panko breadcrumbs: you can use crushed Ritz or saltine crackers, crushed cornflakes, or 1/2 cup almond flour for a gluten free crunchy top. If using crackers, cut back on added salt.
Low sodium chicken broth: substitute low sodium vegetable broth, 1/4 cup dry white wine, or plain water with 1/2 tsp bouillon dissolved. Wine adds brightness, bouillon keeps the savory depth.

Pro Tips

– Toast the panko and Parmesan together in a dry skillet before mixing with the potatoes. It gives way more crunch than tossing raw crumbs in the crockpot, and the cheese sticks better if it’s slightly warm. You can even brown the butter a little first for a nuttier flavor, but watch it, it burns fast.

– Cut the potatoes to nearly the same size and pat them bone dry, then rough up the cut surface with a fork or the back of a spoon so the coating has more to grab onto. If some pieces are way smaller, they’ll overcook and turn mushy while the big ones are still firm.

– Add most of your fresh herbs and garlic early for depth, but reserve a bit to stir in at the end for brightness. Fresh herbs cooked all day get muted, whereas a late sprinkle keeps things tasting lively.

– If you want that real crispy finish skip trying to get it in the slow cooker alone. Either transfer to a hot baking sheet and broil for a few minutes, or sear small batches in a hot skillet with a tiny bit of oil. Microwaving leftovers is the worst, use a hot oven or skillet to reheat so they dont go soggy.

– Use a skinny layer of broth or some cooking spray to stop sticking but dont drown the pot, and taste for salt at the end since the Parmesan already brings saltiness. If you want extra flavor punch, a little lemon zest or a splash of vinegar right before serving brightens everything up.

Crockpot Parmesan Roasted Potatoes (Christmas Recipe & Thanksgiving Recipe)

Recipe by Bob Jones

0.0 from 0 votes

I’m sharing a Crockpot Side Dishes favorite: Parmesan roasted potatoes that form a Parmesan crust in the slow cooker while freeing up oven space for the rest of your Thanksgiving menu.

Servings

servings

Calories

331

kcal

Equipment: 1. Large mixing bowl (for tossing potatoes and seasoning)
2. Chef’s knife
3. Cutting board
4. Colander (to wash and drain the potatoes)
5. Measuring spoons plus 1/4 and 1 cup measuring cups
6. Microplane or box grater for fresh parmesan
7. Tongs or a large wooden spoon for stirring and moving potatoes
8. Slow cooker / crockpot (4 to 6 qt)
9. Rimmed baking sheet (for optional broiling)
10. Oven mitts or heatproof gloves

Ingredients

2 to 3 lbs baby Yukon Gold or red potatoes, halved (about 900 g to 1.4 kg)
3 tbsp olive oil
2 tbsp unsalted butter, melted
1 cup freshly grated Parmesan cheese, divided
1/2 cup panko breadcrumbs (optional for extra crunch)
3 cloves garlic, minced
1 tsp dried rosemary or 1 tbsp fresh, chopped
1 tsp dried thyme or 1 tbsp fresh, chopped
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup low sodium chicken broth or vegetable broth
2 tbsp chopped fresh parsley for garnish (optional)

Directions

Wash and halve 2 to 3 lbs baby Yukon Gold or red potatoes, pat them dry so they crisp up better, try to make the pieces roughly the same size.
In a big bowl whisk together 3 tbsp olive oil, 2 tbsp melted unsalted butter, 3 minced garlic cloves, 1 tsp dried rosemary or 1 tbsp fresh chopped, 1 tsp dried thyme or 1 tbsp fresh chopped, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
Add the potatoes to that bowl and toss with half of the Parmesan cheese (about 1/2 cup) and the optional 1/2 cup panko breadcrumbs if you want extra crunch, make sure each potato is well coated.
Pour 1/4 cup low sodium chicken broth or vegetable broth into the bottom of the crockpot to prevent sticking and to keep the insides tender.
Place the coated potatoes in the crockpot in a single layer if possible, don't overcrowd or they'll steam instead of getting a crust. Cover and cook on high for three to four hours or on low for five to six hours, until a fork slides in easily.
About halfway through cooking give the potatoes a gentle stir to redistribute juices and coating, this helps them brown more evenly.
When potatoes are tender, sprinkle the remaining 1/2 cup Parmesan over the top and cook uncovered on high for about twenty to thirty minutes to set the crust. Crockpots won't get super crispy so this step helps firm things up.
For extra golden crunch, transfer potatoes to a rimmed baking sheet and broil for three to five minutes until bubbly and brown, or heat a skillet with a splash of oil and sear batches for a couple minutes on high. Either way works, your call.
Taste and adjust seasoning, sprinkle 2 tbsp chopped fresh parsley for color and a little extra Parmesan if you like.
Serve warm. Leftovers reheat best in a hot oven or skillet to keep them from getting soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.