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Crockpot Parmesan Potato Wedges – Easy Garlic & Cheese Side!

Crockpot Parmesan Potato Wedges

These Crockpot Parmesan Potato Wedges are an effortless side dish with crispy edges, tender centers, and bold garlic-Parmesan flavor. Perfect for busy nights or relaxed gatherings!
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2-3 pounds russet or Yukon gold potatoes cut into wedges
  • 3 tablespoons melted butter
  • 3 cloves garlic minced (or 1½ tsp garlic powder as a shortcut)
  • 0.5 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley chopped, optional
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 tablespoon olive oil for drizzling
  • non-stick spray or crockpot liner

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Serving Platter

Method
 

  1. Spray the inside of your slow cooker with non-stick spray or use a liner for easy cleanup.
  2. In a mixing bowl, toss the potato wedges with melted butter, minced garlic, olive oil, salt, and pepper until evenly coated.
  3. Place the wedges in the slow cooker in a single layer if possible, to help them crisp.
  4. Sprinkle grated Parmesan cheese over the top, making sure each wedge is coated.
  5. Cook on HIGH for 2–3 hours or LOW for 4–5 hours, until the edges are browned and the potatoes are tender.
  6. Transfer the wedges to a serving platter, garnish with fresh parsley, and serve immediately.

Notes

Reheat leftovers in the oven or air fryer for 5–10 minutes to restore crispiness. You can also swap Parmesan with cheddar or top with chopped bacon and aioli for extra flair.