Crockpot Parmesan Potato Wedges
Potatoes are a cook’s best friend. They go with everything, they’re easy to cook, and pretty much everybody likes them. It doesn’t matter if your friends are vegetarian or gluten-free or paleo or whatever, they can still eat potatoes.
But all too often, we take this faithful food for granted. We know we can count on plain baked or boiled potatoes to work with every meal, so we never bother to make anything else. And that’s too bad, because a trusty veggie like this deserves a chance to shine.
This recipe gives potatoes a chance to get dressed up for dinner, and it takes almost no work. All you have to do is cut them up and toss them in the crockpot with onions, butter, and seasonings. Then the pot does all the rest. At dinnertime, you just dish them out, sprinkle on some Parmesan, and serve.
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With these easy Crockpot Parmesan Potato Wedges, you can show your trusty potatoes – and the people who eat them – a little love.
Crockpot Parmesan Potato Wedges
DIRECTIONS:
- Place potatoes in 5-6 qt crockpot. Add in onions, seasoning, salt, pepper and stir. Top with cubed butter. Cover and cook on HIGH for 4 hours.
- Once done cooking, sprinkle with Parmesan cheese and serve.
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TOOLS USED FOR THIS CROCKPOT PARMESAN POTATO WEDGES
Slow Cooker: Here is one of my favorite crockpots!
Slow Cooker Liners: Do you love easy clean-up jobs? Give these liners a try.
Crockpot Parmesan Potato Wedges
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Ingredients
- 3 lbs red potatoes unpeeled and cut into wedges
- 1 small onion diced, (about 1/4 cup)
- 1 Tablespoon Italian seasoning
- 1 teaspoon of salt
- 1/4 teaspoon black pepper
- 3 Tablespoons butter cubed
- 1/2 cup grated Parmesan cheese
Instructions
- Place potatoes in 5-6 qt crockpot. Add in onions, seasoning, salt, pepper and stir. Top with cubed butter. Cover and cook on HIGH for 4 hours.
- Once done cooking, sprinkle with Parmesan cheese and serve.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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No liquid in this recipe?? would think potatoes would burn.
No, the butter becomes liquidly, and the potatoes hold a lot of moisture in them 🙂
Thanks!!
sounds yam, going to make it; thanks
Oh my goodness these look amazing!!
No mention of washing potatoes prior to using. I prefer to wash the dirt off first, if I’m using skin on potatoes.
Just made these and added a little garlic!
I love your recipes!! Thank you!!
A real hit with my family…
Very easy … yummy .. !!
Are you supposed to let the potatoes cook for the whole 4 hours? Mine were done with about an hour and a half left. I’m cooking them now as I type..Put them on warm until the rest of the food is done.
Hi I noticed this recipie was in the vegetarian section. Just so you know parmesan isn’t vegetarian, it contains animal rennet so probably shouldn’t be in the vegetarian section!!
*recipe . I mean you could use vegetarian parmesan but it’s still a little misleading.
Vegetarians simply don’t eat meat. So, yes this recipe is technically vegetarian. If you wanted you wanted it to be vegan, then you would eliminate the parm or use vegan Parmesan.
This was really just ok. =\