Old Bay Garlic Butter Cheddar Potatoes: Easy Crockpot Side Step-by-step instructions

Before you start

Before you start, wash the baby red potatoes thoroughly and cut any larger ones in half so they cook evenly. Mince the garlic and shred the cheddar if you are using a block. Measure out the melted butter and Old Bay seasoning.

Have your slow cooker ready and a large spoon or spatula for tossing. If you plan to serve immediately, warm your serving dish in the oven or with hot water so the potatoes stay hot at the table.

Instructions

Layer and Coat

1. 1Prep and Layer
   Place the halved baby red potatoes in the slow cooker. Pour the melted butter over the potatoes, then sprinkle with the Old Bay seasoning and minced garlic. Toss everything together until the potatoes are evenly coated.
   Look for The potatoes glisten with butter and are speckled with garlic and seasoning.
   Tip For even cooking, try to halve the potatoes so they are similar in size.
2. 2Add the Cheddar
   Sprinkle the shredded sharp white cheddar over the seasoned potatoes. Gently stir to combine, making sure the cheese is distributed throughout the potato mixture.
   Look for The cheese coats the potatoes in a thick, even layer.
   Tip Shredding the cheddar from a block gives a smoother melt than pre-shredded bags.

At the end of this phase, the potatoes are evenly coated with a glossy mixture of melted butter, Old Bay seasoning, and minced garlic.

The cheddar is scattered over the top, and the slow cooker insert is filled with seasoned, colorful potatoes. The aroma is already enticing, with the warm spices of Old Bay mingling with the garlic.

Slow-Cook to Tender

3. 3Slow-Cook
   Cover the slow cooker and set it to LOW. Cook for 4 hours, until the potatoes are tender when pierced with a fork and the cheese is melted and bubbling around the edges.
   Look for The butter and cheese form a golden, bubbling sauce around the potatoes.
   Tip Avoid lifting the lid during cooking to keep the heat steady.

After four hours on low, the slow cooker is filled with a bubbling, golden sauce. The cheese has melted into the butter, creating a creamy, spiced coating. The potatoes are visibly tender, and the edges of the sauce are starting to brown slightly. The kitchen smells richly of butter, garlic, and Old Bay.

Finish Bright

4. 4Finish and Serve
   Once the potatoes are tender, gently stir the mixture to coat the potatoes with the cheesy butter sauce. Transfer to a warm serving dish, then sprinkle with fresh chopped parsley and serve with lemon wedges on the side.
   Look for The potatoes are fork-tender and coated in a creamy, spiced cheese sauce.
   Tip Squeeze lemon over the potatoes just before eating to brighten the flavors.

The finished dish is a beautiful mound of glossy, cheese-coated potatoes, topped with bright green parsley and surrounded by lemon wedges. The potatoes are tender but hold their shape, and the sauce is creamy and clinging. A squeeze of lemon adds a fresh, citrusy note that cuts through the richness.

Common mistakes

One common mistake is lifting the lid to check the potatoes too often, which lets heat escape and extends cooking time. Another is cutting the potatoes into uneven sizes, leading to some pieces being overcooked while others are still firm.

Also, resist the urge to stir too aggressively, as the potatoes can break apart. Finally, do not skip the fresh parsley and lemon—they balance the richness and brighten the dish.

How to tell it’s done

The potatoes are done when they are easily pierced with a fork or a paring knife slides through with little resistance. The cheese should be fully melted and the sauce should be bubbling gently around the edges of the slow cooker.

The potatoes should look glossy and coated, with a slightly thickened sauce. If they are not yet tender, continue cooking in 15-minute increments, checking frequently.