Zesty Slow Cooker Potatoes

Instructions

1. Prep the Potatoes: Place your cubed potatoes into a 6-quart slow cooker.

2. Season: Sprinkle the dry onion soup mix (or Parmesan) over the potatoes.

3. The “Dump”: Pour the entire bottle of Italian dressing over the top. Toss everything gently with a large spoon to ensure every potato is coated.

4. Cook: Cover and cook on High for 4 hours or Low for 7–8 hours until the potatoes are fork-tender.

5. Finish: Give them one final stir before serving to redistribute the juices that settle at the bottom.

Quick Tips for Success

• Don’t add water: It’s tempting, but the dressing and the moisture from the potatoes provide plenty of liquid. Adding water will make them mushy rather than “roasted.”

• Crispy edges: if you want a bit of a crust, prop the lid open slightly during the last 30 minutes of cooking to let some steam escape.

• Garnish: A sprinkle of fresh parsley or extra black pepper right before serving makes this look like a gourmet side dish.