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Super Simple Crock Pot Garlic Parmesan Spuds
Gals, I've gotta share this no-fuss dish with you all. These Crock Pot Garlic Parmesan Spuds are downright amazing and they pretty much cook themselves. Toss the ingredients in your slow cooker and let it do its thing. The potatoes come out soft and perfect every single time and that garlicky cheese flavor is just out of this world.
How This Method Changes The Dinner Game
I can't count how many times these spuds have come to my rescue at dinnertime. They're super simple to put together but taste like you slaved away for hours. Your slow cooker handles everything while you tackle other stuff and your home fills with the most wonderful aroma. They also pair nicely with just about any main dish.
Grab These Items From Your Pantry
- Main Players: About 3 pounds of tiny Yukons or reds - either kind works great.
- Taste Boosters: Real garlic cloves - don't even think about using powder.
- Cheesy Goodness: Quality shredded Parmesan takes it up a notch.
- Spice Mix: Italian herbs give that perfect seasoning blend.
- Secret Addition: Some dried dill for an unexpected twist.
- Essentials: Salt and pepper to brighten all flavors.
- Richness Factor: Melted butter because potatoes love it.
- Smooth Finish: A splash of olive oil for that silky texture.
- Spice Option: Red pepper flakes if you want a bit of heat.
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Time To Start Cooking
- Spud Cleanup
- Rinse those potatoes thoroughly slice the larger ones in half and keep the smallest ones whole.
- Flavor Mix
- Dump everything into your slow cooker scatter all those tasty seasonings garlic cheese and herbs then pour your butter and oil over top.
- Slow Magic
- Put the lid on and set to HIGH for 3 hours or LOW for 5 to 6 hours until you can easily poke them with a fork.
- Finishing Touch
- Stir them gently so all that flavor coats each piece then scoop them out while they're steaming hot.
Insider Tricks For Perfect Results
Don't skimp on real garlic cloves - they're what makes this dish shine. Try switching up your herbs - sometimes I toss in fresh rosemary or thyme too. Want some kick? Throw in those pepper flakes. Just make sure you mix everything well so the flavors reach every bit of potato.
Storing Your Extras
If you've got some left? They'll stay good in the fridge for around 4 days in a sealed container. When you want them again just warm them in the microwave or toss them in a hot pan. They turn into the tastiest breakfast potatoes you've ever had the next morning.
Great Pairings For Your Meal
These spuds go wonderfully alongside almost anything. I usually serve them with meatloaf or a roasted bird and they always show up on my holiday spread. Throw in a simple salad or some greens and you've got dinner sorted. You'll definitely see empty plates and hear requests for more.
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Frequently Asked Questions About the Recipe
- → Which potatoes should I use?
Grab some Yukon Gold or small red potatoes—they’ll stay creamy and hold together while cooking. If they’re bigger, just cut them up.
- → Can I play with spices?
For sure! Add a pinch of cayenne or red pepper flakes if you like heat, or mix in other herbs you enjoy. It’s super customizable.
- → Do I need to mix while cooking?
Not at all. The crock pot handles everything, sending even heat so the potatoes come out perfect without stirring.
- → Can this be doubled?
Yep! Just ensure your crock pot is big enough to fit the potatoes evenly so they all cook properly.
- → How should I store extras?
Keep leftovers in the fridge, airtight, for up to 3 days. Reheat in the oven or microwave. A little butter helps freshen them up.