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 chopped fresh parsley (optional, for garnish)
- 1/2 cup chicken broth or water
Instructions
- Step 1: In a large bowl, combine the cubed potatoes, melted butter, olive oil, Lipton Onion Soup Mix, garlic powder, and black pepper. Toss until the potatoes are evenly coated.
- Step 2: Pour the potatoes into a slow cooker. Add the chicken broth or water to the slow cooker.
- Step 3: 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 4: Once the potatoes are cooked through, stir them gently. Taste and adjust seasonings if needed.
- Step 5: Sprinkle with fresh parsley (if using) before serving. Serve hot as a flavorful side dish.
Notes
- Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet with a little butter or oil to crisp up the edges.
- These potatoes pair beautifully with roasted chicken, grilled steak, or even a hearty vegetarian main course.
- For extra flavor, brown the potatoes in a skillet before adding them to the slow cooker to develop richer, caramelized notes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American