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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 10 |
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In 'More Make It Fast, Cook It Slow' by Stephanie O'Dea Ingredients:
2 1/2 lbs potatoes, cut into wedges |
1/2 cup water |
1/2 cup butter, melted |
1 tablespoon lemon juice |
1 tablespoon dried parsley |
2 green onions, sliced |
3 teaspoons dried dill |
1/4 teaspoon kosher salt (to taste) |
1/4 teaspoon black pepper (to taste) |
Directions:
1. Use a 6-quart slow cooker; put the cut potatoes and water into the slow cooker.
2. Cover and cook on LOW for 5-6 hours, or until the potatoes are fork-tender.
3. Drain the accumulated liquid and put the potatoes back into the crock.
4. Add in the melted butter and seasonings; toss well with spoons to fully coat.
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