Ingredients
Scale
- 2.5 lbs Yukon Gold potatoes, peeled and cubed
- 1 (1 ounce) 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 cup chicken broth (optional, for extra moisture)
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the potatoes by peeling and cubing them into roughly 1-inch pieces. Place the cubed potatoes into the slow cooker.
- Step 2: In a small bowl, whisk together the melted butter, olive oil, Lipton Onion Soup Mix, garlic powder, and black pepper.
- Step 3: Pour the butter mixture over the potatoes in the slow cooker, ensuring the potatoes are evenly coated. Add chicken broth if using.
- 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 to redistribute the sauce.
- Step 6: Garnish with fresh chopped parsley before serving.
Notes
- Store leftover potatoes in an airtight container in the refrigerator for up to 3 days, allowing flavors to meld even more.
- For a quick reheat, microwave individual portions or bake in a preheated oven until warmed through, adding a splash of broth if needed.
- Serve these savory potatoes alongside roasted chicken, pork chops, or grilled steak for a comforting and flavorful meal.
- Don't overcrowd the slow cooker; if you're doubling the recipe, use a larger slow cooker or cook in batches to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American