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Crockpot Pesto Parmesan Potatoes - Creamy Garlic Side Dish

Crockpot Pesto Parmesan Potatoes

Crockpot Pesto Parmesan Potatoes are the ultimate set-it-and-forget-it side dish. Tender baby potatoes slow-cooked with basil pesto, garlic, and Parmesan for a creamy, comforting meal with minimal effort.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian-Inspired
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds baby or Yukon gold potatoes halved
  • 1/2 cup basil pesto store-bought or homemade
  • 1/3 cup grated Parmesan cheese plus more for serving
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • fresh parsley optional, for garnish

Equipment

  • Crockpot

Method
 

  1. Wash and halve the potatoes. In a bowl, toss with olive oil, minced garlic, salt, and pepper.
  2. Place the seasoned potatoes into the Crockpot. Add the basil pesto and Parmesan. Stir gently to coat.
  3. Cover and cook on low for 4–5 hours or high for 2–3 hours, until potatoes are fork-tender.
  4. Before serving, stir again and top with additional Parmesan and fresh parsley if desired.

Notes

For a crispy finish, broil the cooked potatoes for 3–5 minutes before serving. Add cooked chicken to make it a full meal.