Description
Tender red potatoes coated in butter, garlic and seasonings, lightly smashed and finished with melted cheddar and Parmesan cheese.
Ingredients
Scale
- 1/2 cup chicken broth
- 20 oz red potatoes
- 1 1/2 Tbsp melted butter
- 1 Tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp Italian seasoning
- 1/2 cup shredded cheddar cheese
- 2 Tbsp parmesan cheese
Instructions
Slow Cooker Instructions:
- Pour broth into slow cooker.
- Wash potatoes and cut them into quarters. Place them in the bottom of the slow cooker.
- In a small bowl whisk together the butter, oil, garlic, salt, pepper, paprika, garlic powder, onion powder and Italian seasoning.
- Toss the butter mixture in with the potatoes, stir to coat.
- Cover slow cooker and cook on high for 2-3 hours, until potatoes are tender.
- Use a potato masher to gently press down on each potato until slightly flattened.
- Sprinkle the potatoes with cheddar and parmesan. Replace the lid and let the cheese melt for a couple of minutes.
- Top with sliced green onions or chives, if desired. Serve and enjoy!
Oven Instructions:
- Heat oven to 425° F. Wash potatoes and cut them into quarters. Place them in the bottom a 9×9 inch baking dish.
- In a small bowl whisk together the butter, oil, garlic, salt, pepper, paprika, garlic powder, onion powder and Italian seasoning.
- Toss the butter mixture in with the potatoes, stir to coat.
- Bake for 30-40 minutes, flipping halfway through.
- Use a potato masher to gently press down on each potato until slightly flattened.
- Sprinkle with the cheddar and Parmesan.
- Return to the oven for about 5 minutes, until the cheese is melted. You could broil them for the last 1–2 minutes if you want browned, bubbly cheese.
- Category: Potatoes, Side Dish
- Method: Slow Cooking
