Slow Cooker Garlic Butter Potatoes

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Slow Cooker Garlic Butter Potatoes

Ingredients:

  • 2 pounds baby red or gold potatoes, halved (or quartered if large)
  • 1/3 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped (or 1 tsp dried)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup freshly grated Parmesan cheese (optional, for serving)

Instructions:

  • Lightly grease the inside of a 6-quart slow cooker with nonstick cooking spray.
  • Wash, dry, and cut potatoes in half (or quarters for uniform bite-sized pieces), then place them into the slow
  • cooker.
  • In a small bowl, whisk together the melted butter, minced garlic, parsley, oregano, thyme, salt, and black pepper.
  • Pour the garlic butter mixture over the potatoes and toss thoroughly to ensure all potato pieces are well coated.
  • Cover and cook on LOW for 4 to 5 hours (or on HIGH for 2 to 3 hours) until potatoes are tender when pierced with
  • a fork.
  • Toss gently once more before serving. Sprinkle with grated Parmesan cheese and extra fresh parsley if desired.

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Notes:

  • Potato Choice: Baby red potatoes or Yukon gold baby potatoes work best because their thin skins do not need peeling and they stay tender without breaking down.
  • Crispier Finish: If you prefer crisp edges, spread the cooked potatoes onto a foil-lined baking sheet and broil for 3 to 5 minutes before serving.

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12 thoughts on “Slow Cooker Garlic Butter Potatoes

  1. Let’s see here, 6-7 hrs on low. 3-4 hrs on high, and 1-hr in a Cast Iron Skillet..no electricity used…besides, farmers did t have crock pots.

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