Roast Potatoes with Cheese and Parsley in white bowl
3.59 from 24 votes

Crock Pot Potatoes with Rosemary

Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Course: Main Dish
Cuisine: American
Keyword: crock pot, potatoes, rosemary, slow cooker
Servings: 6 servings
Calories: 271kcal


  • 3 pounds baby yellow potatoes - halved
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic - minced
  • 1 teaspoon dried rosemary
  • House Seasoning Blend
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley


  • Lightly coat the inside of a slow cooker with nonstick cooking spray.
  • Place potatoes, olive oil, butter, garlic, and rosemary into the slow cooker; season with house seasoning blend and toss to coat.
  • Cover and cook on low heat for 4-5 hours or high or low for 2-3 hours, or until tender.
  • Sprinkle with grated parmesan cheese and fresh parsley and serve immediately.
Copyright 2019 It Is a Keeper ( All rights reserved.


  • Potato Placement: Place the cut ends against the crock pot, to get that crispy outside
  • This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately.
  • Mix it Up: Try adding bacon on top after cooking or a cheddar cheese to change the flavors.
Did You Make This Recipe?Show me on Instagram! Mention @itsakeeperblog or tag #itisakeeper! I'd love to see what you're up to in the kitchen!
Helpful Tips for All Recipes