Parmesan Red Potatoes in the Slow Cooker 1
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Parmesan Red Potatoes in the Slow Cooker

Author: Ann Timm


  • 3 pounds red potatoes scrubbed and quartered
  • 1/4 cup olive oil
  • 4 ounces freshly grated Parmesan cheese divided
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon dried parsley
  • salt and pepper to taste


  • Line your slow cooker with a large sheet of aluminum foil.
  • In a large bowl, toss red potatoes with olive oil, 1/2 Parmesan cheese, lemon zest, lemon juice, and parsley.
  • Add potatoes to slow cooker and seal aluminum foil around them.
  • Cook on high 3-4 hours or until fork tender.
  • Toss with remaining Parmesan and season with salt and pepper before serving.