Slow Cooker Italian Potatoes — Step-by-Step (SEO-Optimized)

Tender baby potatoes tossed in Italian seasoning, garlic, and Parmesan — slow-cooked until creamy, then finished with fresh parsley and extra cheese. This Slow Cooker Italian Potatoes recipe is an easy, hands-off side dish that’s perfect for weeknights, potlucks, or holiday spreads.

why you’ll love it

• Totally hands-off: toss, set, and forget.

• Flavors infuse while cooking for deeply seasoned potatoes.

• Versatile — great with roasted meats, grilled veggies, or as a breakfast hash the next day.

• Easy to scale and customize with add-ins.

Quick Facts

• Yield: 4–6 servings

• Prep time: 10–15 minutes

• Cook time: LOW 4–5 hours or HIGH 2–3 hours

• Total time: 4–5 hours (depends on setting)

Ingredients

For the potatoes

• 2 lb baby potatoes, halved or quartered (keep pieces uniform)

• 1/4 cup extra-virgin olive oil

• 1 tbsp Italian seasoning

• 3 cloves garlic, minced (or 1 tsp garlic powder)

• 1/4 cup grated Parmesan cheese, plus extra for serving

• 1 tsp kosher salt (adjust to taste)

• 1/2 tsp black pepper

• 1/4 cup fresh parsley, chopped (divide for stirring + garnish)

Optional add-ins

• 1 bell pepper, chunked

• 1 onion, chunked

• 2 carrots, chunked

• Red pepper flakes, to taste

• Extra garlic powder or fresh rosemary sprigs

Equipment

• 4–6 quart slow cooker/crockpot

• Mixing bowl and spoon/tongs

• Knife and cutting board

Step-by-Step Instructions

1. Prep the potatoes

Wash and dry the baby potatoes. Halve (or quarter if larger) so pieces are roughly the same size — this ensures even cooking.

2. Make the seasoning mixture

In a medium bowl whisk together olive oil, Italian seasoning, minced garlic, grated Parmesan, kosher salt, and black pepper until well combined.

3. Combine in slow cooker

Spray the slow cooker insert with cooking spray (or rub with a little oil). Place the prepared potatoes in the insert. Pour the seasoning mixture over the potatoes and toss well with tongs or a spoon so all pieces are evenly coated.

4. Add optional vegetables (if using)

If you’re using bell pepper, onion, or carrots, add them now and toss to combine. If adding delicate items (like fresh rosemary sprigs), tuck them in so they don’t burn near the heating element.

5. Cook

Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until potatoes are fork-tender. If possible, stir once midway through cooking for more even coating (not required).

6. Test for doneness

At the minimum cooking time test a potato with a fork — it should slide in easily. If still firm, cook a bit longer and recheck.

7. Finish & garnish

When potatoes are tender, stir in half the fresh parsley. Transfer to a serving bowl, top with the remaining parsley and extra grated Parmesan. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes.

Crisping option (recommended)

If you want crisp edges: after slow cooking, spread potatoes on a baking sheet and either:

• Broil 3–5 minutes (watch carefully) until edges brown, or

• Roast at 425°F (220°C) for 8–12 minutes, turning once, or

• Air fry at 400°F (200°C) for 6–8 minutes until crisp.

This step adds texture and elevates the dish.

Variations & Flavor Ideas

• Garlic Parmesan: Add 1 tbsp extra garlic and finish with a garlic-butter drizzle.

• Spicy Italian: Add red pepper flakes or a pinch of cayenne.

• Herb swap: Use 1 tsp dried rosemary + 1 tsp thyme instead of Italian seasoning.

• Lemony twist: Stir in 1 tsp lemon zest and 1 tbsp lemon juice before serving.

• Veg-forward: Add halved cherry tomatoes in the last 30 minutes for a juicy pop.

• Breakfast hash: Chop leftover potatoes and pan-fry with onions and bell pepper, then top with fried eggs.

Tips & Troubleshooting

• Uniform pieces = even cooking. Cut larger potatoes to match smaller ones.

• Too dry? Add 2–4 tbsp chicken or vegetable broth at the start.

• Too wet? Remove lid and cook on HIGH 15–30 minutes to reduce liquid, or crisp in oven/air fryer.

• Parmesan sinking? Toss cheese with a teaspoon of flour before mixing with oil to help it cling.

• No fresh parsley? Use 1 tsp dried parsley or swap with chopped chives for brightness.

Make-Ahead, Storage & Reheating

• Make-ahead: Toss potatoes with the seasoning, store covered in the fridge overnight, then dump into the slow cooker and cook as directed.

• Fridge: Store in an airtight container for 3–4 days.

• Freezer: Blanch cooked potatoes briefly, then freeze for up to 2 months (texture may soften).

• Reheat: Reheat in the oven at 375°F (190°C) for 10–12 minutes or air fry at 375°F (190°C) for 5–8 minutes to crisp. Microwave for quick reheating (keeps softer).

What to Serve With

• Roast or grilled chicken, pork chops, or steak

• Braised greens or a simple green salad

• Sauteed mushrooms or grilled corn

• As part of a brunch spread with eggs and sausage

Printable Recipe Card (Concise)

Ingredients

• 2 lb baby potatoes, halved/quartered

• 1/4 cup extra-virgin olive oil

• 1 tbsp Italian seasoning

• 3 cloves garlic, minced

• 1/4 cup grated Parmesan (+ more for serving)

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1/4 cup fresh parsley, chopped

Optional: bell pepper, onion, carrots, red pepper flakes, rosemary

Instructions

1. Spray slow cooker. Add potatoes.

2. Whisk oil, Italian seasoning, garlic, Parmesan, salt & pepper.

3. Pour over potatoes; toss to coat. Add optional veggies.

4. Cover and cook LOW 4–5 hrs or HIGH 2–3 hrs until tender. Stir once if possible.

5. Stir in half the parsley, transfer to bowl, top with remaining parsley and extra Parmesan. Crisp under broiler/air fryer if desired.

enjoy!