SLOW COOKER POTATOES
Slow cooker potatoes are a fantastic and easy side dish. This recipe creates flavorful and tender potatoes that are perfect as a side dish for almost any meal.
Ingredients
- 2 lbs baby potatoes, halved
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan (optional)
- 2 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Combine ingredients: In a large bowl, combine the potatoes, olive oil, minced garlic, Italian herbs, salt, and pepper. Toss to coat evenly.
- Add to slow cooker: Transfer the potato mixture to a slow cooker.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender and easily pierced with a fork.
- Garnish and serve: Stir in the chopped fresh parsley (if using) just before serving. Serve hot.
Notes
- Make Ahead: Prep the potatoes and seasoning in advance, then store them in an airtight container in the fridge for up to 24 hours before cooking.
- Customizing the Flavor: Add garlic, rosemary, or paprika for extra flavor. For a cheesy twist, mix in shredded cheese during the last 30 minutes of cooking.
- Serving Suggestions: Serve as a side dish with roasted meats, grilled chicken, or as a base for a hearty breakfast with eggs and bacon.
- Allergy-Friendly Options: Use dairy-free butter or omit cheese for a vegan-friendly version. For a low-sodium option, reduce salt and add fresh herbs for flavor.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warm.