Old Bay Garlic Butter Cheddar Potatoes: Easy Crockpot Side Tips, FAQ & printable recipe

Tips for success

For the best flavor, let the potatoes sit in the seasoned butter for about 10 minutes before turning on the slow cooker, so the spices start to infuse.

If you prefer a spicier kick, add an extra 1/2 teaspoon of cayenne or a few dashes of hot sauce along with the Old Bay. You can also toss in a bay leaf during cooking, but remember to remove it before serving.

When serving, use a slotted spoon to lift the potatoes out of the butter sauce, then spoon a little extra sauce over the top.

This keeps the potatoes well-coated without making the dish overly greasy. If you have leftovers, gently reheat them in a skillet with a splash of water or broth to bring back the creamy texture.

Variations

• Add Smoked Sausage: For a heartier meal, add 1 pound of sliced smoked sausage or kielbasa along with the potatoes. The sausage will warm through and infuse the butter with smoky flavor. Cook on low for 4 hours as directed.
• Make It Spicy: Add 1/2 teaspoon of cayenne pepper or a few dashes of your favorite hot sauce to the butter mixture. You can also use pepper jack cheese instead of white cheddar for an extra kick.
• Try Different Herbs: Swap the parsley for chopped chives, dill, or cilantro. Fresh thyme or rosemary also work well, but add them during the last 30 minutes of cooking to avoid overpowering the dish.
• Use Sweet Potatoes: Replace half or all of the baby red potatoes with peeled and cubed sweet potatoes. The sweet potatoes will add a subtle sweetness that pairs beautifully with the Old Bay and cheddar.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of milk or broth to loosen the sauce.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a microwave-safe dish in 30-second bursts, stirring between, or in a skillet over medium heat with a splash of broth until hot and creamy.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The potatoes will absorb more of the sauce as they sit, so they may become a bit softer, but they will still be delicious. Reheat gently in the microwave or on the stovetop with a splash of milk or broth to restore the creamy texture.

You can prep the potatoes and mix the butter, Old Bay, and garlic up to a day in advance. Store the potato mixture and the butter mixture separately in the refrigerator. When ready to cook, combine them in the slow cooker, add the cheddar, and cook as directed. This makes the recipe even more convenient for busy days.

Serving ideas

These Old Bay garlic butter cheddar potatoes are a natural match for grilled steak, roasted chicken, or pan-seared fish. They also shine alongside burgers, BBQ ribs, or a simple green salad.

For a vegetarian main, serve them with a side of sautéed greens or roasted vegetables. The potatoes are hearty enough to stand on their own, especially with a squeeze of lemon and a sprinkle of parsley.

For a party, keep the slow cooker on the 'warm' setting and let guests serve themselves. The potatoes will stay creamy and warm for hours.

You can also double the recipe if you have a large slow cooker, or keep it in a chafing dish for a buffet. Garnish with extra parsley and lemon wedges for a bright, inviting presentation.

Frequently asked questions

Recipe card

Old Bay Garlic Butter Cheddar Potatoes: Easy Crockpot Side

Prep 10 minCook 4 hTotal 4 h 10 minServes 8

Ingredients

• 3 lb baby red potatoes, halved
• 1/2 cup unsalted butter, melted
• 2 tbsp Old Bay seasoning
• 4 cloves garlic, minced
• 2 cups sharp white cheddar, shredded
• Fresh parsley, chopped, for serving
• Lemon wedges, for serving

Instructions

1. 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.
2. Sprinkle the shredded sharp white cheddar over the seasoned potatoes. Gently stir to combine, making sure the cheese is distributed throughout the potato mixture.
3. 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.
4. 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.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

9 g

Carbohydrates

30 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.