Old Bay Garlic Butter Cheddar Potatoes: Easy Crockpot Side

Imagine the cozy, buttery aroma of a coastal seafood boil, but simplified into a set-it-and-forget-it slow cooker side dish. These Old Bay garlic butter cheddar potatoes deliver that same crave-worthy flavor with minimal effort.

Baby red potatoes are tossed with melted butter, aromatic garlic, and a generous dose of Old Bay seasoning, then slow-cooked until tender and blanketed in sharp white cheddar. The result is a creamy, savory, and slightly spicy potato dish that pairs beautifully with grilled meats, roasted chicken, or even as a hearty vegetarian main.

Old Bay garlic butter cheddar potatoes are the ultimate dump-and-go Crockpot recipe. You simply toss halved baby red potatoes with butter, Old Bay, garlic, and cheddar, then let the slow cooker work its magic. After four hours on low, the potatoes emerge tender, infused with spiced butter, and cloaked in melted cheese.

The bright pop of fresh parsley and a squeeze of lemon at the end cut through the richness, making every bite taste like a coastal celebration. This dish is a foolproof way to bring big flavor to your table with almost no hands-on time.

Ingredients

Why this recipe works

Slow cooking allows the potatoes to absorb the seasoned butter from the inside out, creating a deeply flavorful bite in every piece.

The low, gentle heat breaks down the potatoes' starches, giving them a creamy, tender texture that holds up well without turning mushy. The butter and Old Bay seasoning meld into a savory sauce that coats every nook and cranny.

The sharp white cheddar melts into the butter mixture, creating a luscious, cheesy coating that clings to the potatoes. As it cooks, the cheese forms a slightly golden, bubbling layer around the edges, adding a touch of caramelized depth. This method yields a cohesive, indulgent dish that tastes like it took far more effort than it actually did.

Notes and substitutions

Baby red potatoes are ideal because their thin skins become tender and their waxy texture holds its shape during long cooking. If you can only find larger red potatoes, cut them into 1-inch chunks.

Old Bay seasoning is the star here—it brings celery salt, paprika, and a hint of cayenne that gives the dish its coastal personality. Adjust the amount to your heat preference.

Use a good-quality sharp white cheddar and shred it yourself from a block; pre-shredded cheeses often contain anti-caking agents that can affect melting. Unsalted butter lets you control the salt level, especially since Old Bay already contains salt. A 6-quart slow cooker gives the potatoes room to cook evenly without overcrowding.

• sharp white cheddar: mild yellow cheddar, Monterey Jack, or a smoked cheddar for extra depth
• baby red potatoes: baby Yukon Gold or small new potatoes; no need to peel
• unsalted butter: salted butter, but reduce or omit added salt
• Old Bay seasoning: a mix of celery salt, paprika, black pepper, and cayenne

Equipment

• 6-quart slow cooker
• Mixing bowl
• Measuring cups and spoons
• Chef's knife
• Cutting board
• Wooden spoon or spatula
• Serving dish