Buttery crisp-tender potatoes with olive oil, garlic, lemon and oregano. Made so easily in the crockpot - less than 5 min prep!
5 stars (3 ratings)
Ingredients
3poundsfingerling potatoes, halved
2tablespoonsolive oil
2tablespoonsunsalted butter
Juice of 1 lemon
4clovesgarlic, minced
1tablespoondried oregano
1teaspoonsmoked paprika
Kosher salt and freshly ground black pepper, to taste
Zest of 1 lemon
2tablespoonschopped fresh parsley leaves
Instructions
Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
Place potatoes, olive oil, butter, lemon juice, garlic, oregano and paprika into the slow cooker; season with salt and pepper, to taste. Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.*
Serve immediately, garnished with lemon zest and parsley, if desired.
Notes
*Cooking time may need to be adjusted depending on the size of the potatoes.