Why You’ll Love This Recipe
I love how effortless this recipe is—just chop, toss, and let the crockpot work its magic. It’s perfect for busy weeknights or when I want a comforting side without heating up the kitchen. The Italian seasoning and Parmesan give the potatoes a rich, savory flavor that pairs well with almost any main dish. Plus, there’s no need to peel the potatoes, which saves even more time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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3 lbs red potatoes, unpeeled and cut into wedges
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1 small onion, diced (about 1/4 cup)
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1 tablespoon Italian seasoning
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1 teaspoon salt
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1/4 teaspoon black pepper
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3 tablespoons butter, cubed
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1/2 cup grated Parmesan cheese
Directions
I start by placing the potato wedges in a 5-6 qt crockpot. Then I stir in the diced onions, Italian seasoning, salt, and pepper until everything is evenly coated. I add the butter cubes on top and cover the crockpot.
I cook the potatoes on HIGH for 4 hours. When they’re done, I sprinkle the hot wedges with grated Parmesan cheese just before serving.
Servings and timing
This recipe serves about 6 to 8 people, making it great for a family dinner or small gathering.
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Prep Time: 10 minutes
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Cook Time: 4 hours on HIGH
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Total Time: 4 hours 10 minutes
Variations
Sometimes I like to switch things up depending on what I have on hand. I might swap the Parmesan for sharp cheddar or add a pinch of red pepper flakes for a little kick. Fresh herbs like parsley or chives sprinkled on top give a nice color and flavor boost. If I’m serving a crowd, I double the recipe and keep it warm in the crockpot.
storage/reheating
To store leftovers, I place the cooled potato wedges in an airtight container and refrigerate for up to 3 days. When I’m ready to reheat, I either pop them in the oven at 375°F for about 10–15 minutes or use the microwave in short bursts. For a crispier texture, the oven works best.
FAQs
How do I keep the potato wedges from getting mushy?
I make sure not to overcook them and always cut the wedges in even sizes so they cook uniformly.
Can I use a different type of potato?
Yes, I’ve used Yukon Gold and russet potatoes when I didn’t have red ones. They work great, though the texture may vary slightly.
Can I cook these on LOW instead of HIGH?
I can, but it takes longer—around 6 to 7 hours. I just make sure the potatoes are tender before serving.
Is it okay to peel the potatoes?
Yes, peeling is totally fine if that’s my preference. I just like to leave the skins on for texture and ease.
Can I add other veggies to the crockpot?
Absolutely. I’ve thrown in carrots or bell peppers for added color and flavor. I just cut them into similar-sized pieces so they cook evenly with the potatoes.
Conclusion
Crockpot Parmesan Potato Wedges are one of my go-to side dishes when I want something warm, comforting, and easy. With just a few pantry staples and minimal prep, I can whip up a dish that tastes like I spent hours in the kitchen. Whether I’m serving these for a weeknight dinner or alongside a roast, they always hit the spot.
Print
Crockpot Parmesan Potato Wedges
- Total Time: 4 hours 10 minutes
- Yield: Serves 6–8
- Diet: Vegetarian
Description
Easy slow cooker side dish made with red potatoes, Italian seasoning, butter, and Parmesan cheese. Perfect for a no-fuss weeknight dinner or holiday meal.
Ingredients
3 lbs red potatoes, unpeeled and cut into wedges
1 small onion, diced (about 1/4 cup)
1 Tablespoon Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
3 Tablespoons butter, cubed
1/2 cup grated Parmesan cheese
Instructions
Place red potato wedges in a 5–6 quart crockpot.
Add diced onion, Italian seasoning, salt, and pepper. Stir to combine.
Top evenly with cubed butter.
Cover and cook on HIGH for 4 hours.
Once cooked, sprinkle with Parmesan cheese.
Serve warm and enjoy!
Notes
No need to peel the red potatoes—keeping the skin adds texture and nutrients.
You can substitute the Parmesan cheese with shredded cheddar for a different flavor twist.
Add garlic powder or crushed red pepper flakes for a spicier version.
Best served fresh, but leftovers can be reheated in the oven or air fryer for crispy edges.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Side Dish
- Method: Slow Cooker / Crockpot
- Cuisine: American
