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Slow Cooked Parmesan Red Potatoes With Rosemary Garlic Butter

Slow Cooked Parmesan Red Potatoes With Rosemary Garlic Butter

Course Side Dish
Cuisine American
Keyword slow-cooked-parmesan-red-potatoes
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 8 servings
Calories 210kcal
Author Melissa Sperka


  • 3 lb small red potatoes
  • 2 tablespoon olive oil
  • ½ teaspoon garlic salt
  • 4 tablespoon butter
  • 1 tablespoon chopped fresh rosemary
  • 2 medium garlic cloves minced
  • 3 tablespoon 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 with the olive oil and garlic salt then arrange in the bottom of the slow cooker insert.
  • Cover tightly and cook on high for 3-4 hours or until fork tender. [On low 6-8 hours]
  • 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