Ingredients
Scale
- 2.5 lbs Yukon Gold potatoes, peeled and cubed
- 1 (1 oz) envelope Lipton Onion Soup Mix
- 1/2 cup butter, melted
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Step 1: In a large bowl, combine the cubed potatoes, melted butter, olive oil, garlic powder, salt and pepper. Toss to coat evenly.
- Step 2: Add the Lipton Onion Soup Mix to the potato mixture and toss again until the potatoes are well coated with the soup mix.
- Step 3: Transfer the coated potatoes to your slow cooker. Spread them in an even layer.
- Step 4: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender.
- Step 5: Once cooked, gently stir the potatoes.
- Step 6: Garnish with fresh parsley, if desired, before serving.
Notes
- Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven until warmed through, adding a splash of broth if they seem dry.
- Serve these savory potatoes alongside roasted chicken, steak, or pork for a comforting and flavorful meal.
- For extra crispy edges, broil the potatoes for a few minutes after slow cooking, watching closely to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American