Saturday, May 26, 2012


Serves 8 to 10 The Ingredients 2 1/2 pounds potatoes, cut into wedges (I used Russet, and didn't peel; red would work great too) 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 (might want more to taste if you use unsalted butter) 1/4 teaspoon black pepper
The Directions Use a 6-quart slow cooker. Put the cut potatoes and water into the slow cooker (READ this carefully! only potatoes and water so far!). Cover and cook on low for 5 to 6 hours or until the potatoes are fork tender. Drain the accumulated liquid and put the potatoes back in the crock. Toss potatoes with melted butter, lemon juice, sliced green onion, and all seasoning. Keep potatoes on the warm setting and serve right out of the pot.

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