I stole this recipe for Crockpot Parmesan Potato Wedges from Corey Valley at Familyfreshmeals.com. This easy to make slow cooker side dish make potatoes taste like they were roasted in the oven without having to run the oven on a hot summer day. Potatoes are cut into wedges are placed in a slow cooker. Onions, Italian seasoning, salt and pepper are sprinkled on top. Everything is stirred together and cubed butter goes on top as a last step. After cooking for several hours, grated Parmesan cheese is sprinkled on the potatoes before serving.
Did you know? According to the USDA, Americans consume about 130 pounds of potato per year – over 50 percent of which is consumed as French fries, chips and other potato products.⁴ (see more trivia in the Trivia tab)
Place 3 lbs potatoes, unpeeled, cut into wedges in 5-6 quart crockpot. Add in ¼ cup diced onions, 1 tbsp Italian seasoning, 1 tsp salt and ¼ tsp black pepper.
Serve everything together. Top with 3 tbsp cubed butter.
Cover and cook on HIGH for 4 hours.
Sprinkle with ½ cup grated Parmesan cheese and serve.
Crockpot Parmesan Potato Wedges
Ingredients
- 3 lbs red potatoes unpeeled, cut into wedges
- 1 small onion diced (¼ cup)
- 1 tbsp Italian seasoning
- 1 tsp salt
- ¼ tsp black pepper
- 3 tbsp butter cubed
- ½ cup grated Parmesan cheese
Instructions
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Place potatoes in 5-6 quart crockpot. Add in onions, seasoning, salt, pepper and stir. Top with cubed butter. Cover and cook on HIGH for 4 hours.
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Sprinkle with Parmesan cheese and serve.
Recipe Notes
I actually cooked this on LOW for 6 hours, due to time availability I couldn’t cook for just 4 hours.