Description
These tender and flavorful potatoes are effortlessly prepared in the slow cooker with a blend of garlic and herbs. They’re the perfect side dish for any meal, requiring minimal prep and delivering maximum taste.
Ingredients
Units
Scale
- 3 pounds small potatoes (such as fingerling, red, or Yukon gold), halved
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Juice of half a lemon
- Fresh parsley or chives for garnish (optional)
Instructions
- Prepare the Slow Cooker: Lightly coat the inside of a slow cooker with nonstick spray to prevent sticking.
- Combine Ingredients: Place the halved potatoes in the slow cooker. Drizzle with olive oil, then add minced garlic, dried oregano, dried basil, dried dill, salt, and black pepper. Toss to ensure the potatoes are evenly coated with the oil and seasonings.
- Cook: Cover the slow cooker with its lid. Cook on low heat for 4 to 5 hours or on high heat for 2 to 3 hours, until the potatoes are fork-tender. Cooking times may vary depending on your slow cooker model.
- Finish and Serve: Once the potatoes are tender, squeeze the lemon juice over them and gently toss to combine. Transfer to a serving dish, garnish with fresh parsley or chives if desired, and serve warm.
Notes
- Potato Selection: Small potatoes like fingerling, red, or Yukon gold work best for this recipe due to their tender texture and thin skins.
- Herb Variations: Feel free to experiment with different herbs such as rosemary, thyme, or Italian seasoning based on your preference.
- Storage: Leftover potatoes can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in the oven until warmed through.