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 puts a clever spin on traditional roasting by using the slow cooker to create a golden, crispy cheese coating. Thick potato wedges are coated in a rich blend of melted butter and finely grated Parmesan, allowing the insides to turn soft and fluffy while the outside forms a savory, golden crust. It’s an easy, hands-off way to achieve 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: Prepare the Potatoes
Scrub and dry the potatoes well, then cut into 6–8 even wedges. In a large bowl, mix melted butter with black pepper and toss the potatoes until fully coated.
Tip: Drying the potatoes thoroughly helps the butter cling better, which ensures the cheese sticks during cooking.
Step 2: Add the Cheese
Sprinkle Parmesan over the coated wedges and toss gently until evenly covered.
Step 3: Arrange in Slow Cooker
Lightly grease the slow cooker and place the wedges in a single, even layer.
Tip: Position the cut sides down to maximize contact with the base—this helps the cheese crisp up into a 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 is golden and crisp.
Step 5: Optional Crisp & Serve
For extra browning, place the crock (if oven-safe) under the broiler for 3–5 minutes. Carefully lift the potatoes out with a spatula, keeping the crispy cheese crust intact, and serve warm.
