Print
Slow Cooked Parmesan Red Potatoes With Rosemary Garlic Butter
Course Side Dish
Cuisine American, Southern
Keyword slow-cooked-parmesan-red-potatoes
Prep Time 5 minutes minutes
Cook Time 4 hours hours
Total Time 4 hours hours 5 minutes minutes
Servings 8 servings
Calories 210kcal
Author Melissa Sperka
- 3 lb small red potatoes
- 2 Tbsp olive oil
- 1/2 tsp garlic salt
- 4 Tbsp butter
- 1 Tbsp chopped fresh rosemary
- 2 medium garlic cloves minced
- 3 Tbsp grated Parmesan cheese
Spray the inside of a slow cooker with cooking spray. [I used a 6 quart oval]
Wash and pat dry the potatoes removing any blemishes.
Toss potatoes with the olive oil and garlic salt then arrange in the bottom of the slow cooker insert.
Place the lid on top and lock into place. Cook on high for 3-4 hours or on low for 6-8 hours until fork tender.
Butter Sauce: Melt the butter in a small saucepan and add the chopped rosemary and minced garlic. Simmer gently for 5 minutes.
Remove the cooked potatoes from the slow cooker and drizzle with the rosemary garlic butter.
Sprinkle with grated Parmesan cheese and serve.
Serving: 1serving | Calories: 210kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 255mg | Potassium: 783mg | Fiber: 3g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 15mg | Calcium: 42mg | Iron: 1mg