Ingredients
- 2 pounds red or Yukon gold potatoes
- 3-4 tablespoons butter
- 2 tablespoons Italian seasoning
- 3-4 cloves garlic, minced (or 1 tablespoon jarred garlic)
- Salt
- Pepper
- Optional: Parmesan cheese, fresh herbs, lemon juice, red pepper flakes
How To
- Wash the potatoes. Cut bigger ones into chunks, leave baby potatoes whole.
- Put them in the slow cooker.
- Melt the butter, pour it over.
- Add Italian seasoning, garlic, salt, and pepper.
- Toss everything with your hands til the potatoes are coated.
- Lid on. Cook on low for 4-5 hours or high for 2-3 hours.
- They’re done when fork tender. Don’t overcook.
- Add Parmesan in the last 30 minutes if you want.
- Squeeze lemon juice over them before serving if you feel like it.
Equipment
Slow cooker. That’s it.
Storage
Fridge for 3-4 days. Reheat in the microwave or oven.
They’re not as good reheated as they are fresh but they’re still fine.
You can freeze them but the texture gets weird. Wouldn’t recommend it.