2 1/2 pounds potatoes, cut into wedges
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
1/4 teaspoon black pepper
Use a 6-quart slow cooker. Put the cut potatoes and water into the slow cooker.
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.
Source: A Year Of Slow Cooking
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
1/4 teaspoon black pepper
Use a 6-quart slow cooker. Put the cut potatoes and water into the slow cooker.
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.
Source: A Year Of Slow Cooking