Everyone loves this dish—it vanishes in a flash!

Garlic and Parmesan roasted potatoes are a delightful side dish that brings together the comforting flavors of the Midwest with a touch of Italian flair. This recipe is perfect for those who appreciate the simplicity of good ingredients and the magic of slow cooking. The slow cooker method ensures the potatoes are tender on the inside while achieving a crispy, golden exterior. It's an ideal dish for busy weeknights or as a crowd-pleaser at family gatherings.

These garlic and Parmesan roasted potatoes pair beautifully with a variety of main courses. Consider serving them alongside a juicy roast chicken or a succulent beef tenderloin. For a vegetarian option, they complement a hearty mushroom risotto or a fresh garden salad. A side of steamed green beans or roasted Brussels sprouts would also add a nice balance to the meal.

Servings: 4

2 pounds baby potatoes, halved
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian herbs
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped

1. In a large bowl, combine the halved baby potatoes, olive oil, minced garlic, salt, pepper, and Italian herbs. Toss until the potatoes are well coated.

2. Transfer the potatoes to the slow cooker, spreading them out in an even layer.

3. Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the potatoes are tender.

4. Once cooked, sprinkle the grated Parmesan cheese over the potatoes and gently toss to combine.

5. Transfer the potatoes to a serving dish and garnish with fresh parsley before serving.

For a spicier kick, add a pinch of red pepper flakes to the seasoning mix. You can also experiment with different cheeses, such as Pecorino Romano or Asiago, for a unique flavor profile. If you prefer a more robust herb flavor, fresh rosemary or thyme can be added to the mix. For a vegan version, substitute the Parmesan with nutritional yeast and ensure the cheese is omitted.