{"id":449,"date":"2026-06-22T02:33:44","date_gmt":"2026-06-22T02:33:44","guid":{"rendered":"https:\/\/allrecipes.hopemakers.online\/?p=449"},"modified":"2026-06-22T02:33:44","modified_gmt":"2026-06-22T02:33:44","slug":"slow-cooker-accordion-potatoes-with-garlic-parmesan-butter","status":"publish","type":"post","link":"https:\/\/recipes.bollyent.com\/?p=449","title":{"rendered":"Slow Cooker Accordion Potatoes With Garlic-Parmesan Butter"},"content":{"rendered":"

[adinserter block=”4″]<\/p>\n

Accordion-cut (Hasselback-style) potatoes become tender inside while the ridges soak up buttery, garlicky flavor. In a slow cooker they won’t get as crisp as oven-roasted Hasselbacks, but they turn wonderfully soft and richly seasoned with almost no effort.<\/p>\n

Ingredients (serves 4\u20136)<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredient<\/th>\nAmount<\/th>\n<\/tr>\n<\/thead>\n
Russet potatoes<\/td>\n4 medium<\/td>\n<\/tr>\n
Butter, melted<\/td>\n4 tablespoons<\/td>\n<\/tr>\n
Garlic, minced<\/td>\n3 cloves<\/td>\n<\/tr>\n
Grated Parmesan cheese<\/td>\n\u2153 cup<\/td>\n<\/tr>\n
Smoked paprika (optional)<\/td>\n1 teaspoon<\/td>\n<\/tr>\n
Salt<\/td>\n\u00be teaspoon<\/td>\n<\/tr>\n
Black pepper<\/td>\n\u00bd teaspoon<\/td>\n<\/tr>\n
Chopped parsley (optional)<\/td>\n1\u20132 tablespoons<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

The \u201c3 secret ingredients\u201d<\/p>\n

    \n
  1. Garlic<\/li>\n
  2. Parmesan cheese<\/li>\n
  3. Smoked paprika<\/li>\n<\/ol>\n

    These add savory depth, nuttiness, and a subtle smoky flavor that works especially well with russet potatoes.<\/p>\n

    How to cut accordion potatoes<\/h3>\n

    [adinserter block=”5″]<\/p>\n

    \"Freshly<\/p>\n

      \n
    1. Scrub the potatoes and dry them well.<\/li>\n
    2. Place a potato between two wooden spoons or chopsticks (this prevents cutting all the way through).<\/li>\n
    3. Slice across the potato every \u215b\u2013\u00bc inch (3\u20136 mm), stopping when the knife hits the guides.<\/li>\n
    4. Gently fan the slices open with your fingers.<\/li>\n<\/ol>\n

      Slow cooker instructions<\/h3>\n
        \n
      1. Mix the melted butter, garlic, Parmesan, paprika, salt, and pepper.<\/li>\n
      2. Brush or spoon the mixture over the potatoes, working some into the cuts.<\/li>\n
      3. Lightly grease the slow cooker.<\/li>\n
      4. Arrange the potatoes in a single layer if possible; slight overlap is fine.<\/li>\n
      5. Cover and cook on LOW for 4\u20135 hours or HIGH for 2\u20133 hours, until a knife slides easily into the center.<\/li>\n
      6. For extra color, sprinkle with a little more Parmesan and place under a broiler for 2\u20134 minutes after slow cooking (optional but highly recommended).<\/li>\n
      7. Garnish with parsley and serve.<\/li>\n<\/ol>\n

        For the best texture<\/p>\n

        Slow cookers trap steam, so the potatoes become tender rather than crispy. If you want crisp edges like classic Hasselback potatoes, finish them in a hot oven or under the broiler for a few minutes after the slow-cooker stage.<\/p>\n

        Serving ideas<\/p>\n

          \n
        • With grilled or roasted chicken<\/li>\n
        • Alongside pork chops or pulled pork<\/li>\n
        • Topped with sour cream and chives<\/li>\n
        • As a vegetarian main with a green salad<\/li>\n<\/ul>\n

          Storage<\/p>\n

            \n
          • Refrigerate leftovers for up to 3 days.<\/li>\n
          • Reheat in a 400\u00b0F (200\u00b0C) oven for 10\u201315 minutes to restore the best texture.<\/li>\n<\/ul>\n

            [adinserter block=”3″]<\/p>\n","protected":false},"excerpt":{"rendered":"

            [adinserter block=”4″] Accordion-cut (Hasselback-style) potatoes become tender inside while the ridges soak up buttery, garlicky flavor. In a slow cooker…<\/p>\n","protected":false},"author":1,"featured_media":450,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/449","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=449"}],"version-history":[{"count":1,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/449\/revisions"}],"predecessor-version":[{"id":2086,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/449\/revisions\/2086"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/media\/450"}],"wp:attachment":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=449"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=449"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=449"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}