Ingredients:
Italian Potatoes Cooked Slowly with 6 Servings
Components
Two pounds of young potatoes, cut into quarters or halves
one-fourth cup olive oil
One spoonful of seasoning from Italy
three minced garlic cloves
1/4 cup of Parmesan cheese, grated
To taste, add salt and pepper.
Chopped fresh parsley (for garnish)
Instructions:
- Fill your slow cooker with the baby potatoes cut in half or quarters.
- Combine the olive oil, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper in a small bowl.
- Drizzle the potatoes with the olive oil mixture, tossing to ensure uniform coating.
- Cook the potatoes on low for four to five hours, covered, or until they are soft and thoroughly cooked.
- Before serving, give the potatoes a thorough toss and top with freshly chopped parsley for taste and color.
- Changes & Advice
- You may modify the spices to suit your family’s preferences if you have finicky eaters at home. Reduce the amount of garlic or substitute garlic powder for a softer taste. For extra variation, you may also add additional veggies to the slow cooker, like as carrots, onions, or bell peppers. In the last half-hour of cooking, scatter some grated mozzarella over the top for a cheesy touch. Have fun!
Enjoy!