One potato, two potato…more!
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.
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
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Crockpot Parmesan Potato Wedges
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
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Nutrition Information:
Nutrition 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.
Janet Westrich says
No liquid in this recipe?? would think potatoes would burn.
Corey says
No, the butter becomes liquidly, and the potatoes hold a lot of moisture in them 🙂
Janet Westrich says
Thanks!!
Shahlo says
sounds yam, going to make it; thanks
Tally says
Oh my goodness these look amazing!!
Walter says
No mention of washing potatoes prior to using. I prefer to wash the dirt off first, if I’m using skin on potatoes.
C says
Just made these and added a little garlic!
I love your recipes!! Thank you!!
Joyce says
A real hit with my family…
Very easy … yummy .. !!
Misty says
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.
Anna says
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!!
Anna says
*recipe . I mean you could use vegetarian parmesan but it’s still a little misleading.
Kimberly says
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.
LL says
This was really just ok. =\