Slow Cooker Tuscan Baby Potatoes

Introduction

Slow Cooker Tuscan Baby Potatoes are a simple yet flavorful side dish inspired by the rustic flavors of the Italian countryside.
With tender baby potatoes, fragrant garlic, Italian herbs, and a touch of olive oil, this dish brings warm Mediterranean comfort straight to your table.
Using a slow cooker allows the potatoes to absorb every bit of seasoning while becoming perfectly soft and creamy inside.

Whether you’re serving them alongside roasted chicken, grilled steak, or enjoying them as a vegetarian main,
these Tuscan-style potatoes are effortless and delicious.

Ingredients

• 2 pounds baby potatoes (red or gold), washed
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Optional: ½ teaspoon red pepper flakes for gentle heat

Instructions

1. Prepare the Potatoes:
   Wash and scrub the baby potatoes thoroughly. If they are larger, cut them in half; smaller ones can remain whole.
2. Season:
   In a large bowl, combine olive oil, minced garlic, oregano, basil, thyme, paprika, salt, and black pepper.
   Toss the potatoes until evenly coated.
3. Slow Cook:
   Transfer the seasoned potatoes to the slow cooker and spread them evenly.
   Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until fork-tender.
4. Finish with Cheese:
   Sprinkle Parmesan cheese over the potatoes during the last 15–20 minutes of cooking.
   Cover again until melted.
5. Garnish and Serve:
   Sprinkle fresh parsley over the top before serving.

Description

These Tuscan baby potatoes are tender on the inside with lightly seasoned, herb-infused skins.
The garlic and Italian herbs create a warm aroma, while the Parmesan adds a savory, slightly nutty finish.
Every bite is comforting, earthy, and perfectly balanced.

Tips

• For crispy edges, transfer the cooked potatoes to a baking sheet and broil for 3–5 minutes.
• Add halved cherry tomatoes during the last hour for a juicy Tuscan twist.
• Stir in a splash of heavy cream and extra Parmesan for a creamy variation.
• Use freshly grated Parmesan for the best flavor.
• Avoid overcrowding the slow cooker to ensure even cooking.

Correction & Storage

• If potatoes turn out too soft, reduce cooking time slightly next time.
• If undercooked, cook an additional 20–30 minutes and test again.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in the microwave or skillet with a drizzle of olive oil.

Enjoy

Serve these Slow Cooker Tuscan Baby Potatoes warm as a comforting side dish for family dinners, holiday meals, or casual gatherings.
Their rich herb flavor and tender texture make them a guaranteed crowd-pleaser.

Enjoy every bite!