Slow Cooker Roasted Potatoes

🧂 Ingredients

• 2 lbs russet potatoes

  (washed, diced, 4-5 Russet potatoes is about 2-2.5 lbs)
• 2 tablespoon olive oil

  (extra virgin, or you can use melted bacon grease)
• 2 tablespoon butter

  (melted)
• 1 tablespoon garlic

  (minced)
• 1 teaspoon onion powder

  (or ½ tablespoon of dried minced onion)
• 1 teaspoon paprika

  (or smoked paprika)
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon each, salt & pepper

  (to taste)
• ¼ cup grated Parmesan cheese

  (optional, for serving)
• fresh chives

  (or parsley, optional for garnish)

Instructions

• 1 Prep your potatoes by thoroughly washing them, cubing into relatively equal
  sized chunks, and then place them at the bottom of your slow cooker.
• 2 Pour the extra virgin olive oil (or melted bacon grease), melted butter, minced
  garlic, dried oregano, dried basil, onion powder (or dried minced onion), salt,
  pepper, and paprika on top of the potatoes.
• 3 Use a wooden spoon to stir the ingredients until they are well combined.
• 4 Cover with lid and turn the slow cooker on and cook on low for 4-5 hours, or on
  high for 2-3 hours. *Stir the potatoes occasionally to keep the seasoning from
  burning.
• 5 Once your potatoes are fork-tender, remove them from the Crock Pot and transfer
  them to a large mixing bowl.
• 6 Add the Parmesan cheese and stir until well combined. Top your potatoes with the
  chives or parsley as a garnish, if using. Serve immediately.

Nutrition Info