Slow Cooker Herb Roasted Garlic Potatoes

Author: Amanda Mason
http://www.yummly.co/recipe/Slow-Cooker-Herb-Roasted-Garlic-Potatoes-1890953?prm-v1

Prep Time: 5 mins
Cook Time: 4 hr
Total Time: 4 hr 5 mins

Full of flavor and zest, these Slow Cooker Herb Roasted Garlic Potatoes are one of the most flavorful and easiest side dishes you will ever make! These are perfect for any weeknight dinner and your family will enjoy the tenderness in every bite with these potatoes!

Servings: 4 servings

Ingredients

• 1 bag mini potatoes (I used a 1.5lb bag of Gemstone Potatoes)
• 2 Tablespoons olive oil (use a flavored olive oil like garlic or basil if you have it on hand. It enhances the flavor)
• 2 Tablespoons unsalted butter, softened
• 5 cloves garlic minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried dill
• 1/2 teaspoon salt
• 1/4 teaspoon dried Italian seasoning
• 1/4 teaspoon ground pepper
• 1/4 cup grated Parmesan cheese
• fresh chopped chives

Instructions

Wash your potatoes and place in a slow cooker.

Add in the olive oil, butter, garlic cloves, dried oregano, basil, dill, salt, Italian seasoning and pepper.

Stir all the ingredients so they mix well with the potatoes. The butter should be soft enough to mix well with all the other ingredients and coat lightly.

Set slow cooker to low and cook for 4-5 hours.

After potatoes are done, stir in the freshly grated Parmesan cheese.

Top with the chopped chives.

Move potatoes to a serving bowl and serve immediately

CRISPY SALT-AND-VINEGAR POTATOES

From: Yahoo Food

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
Ingredients:

2 pounds baby Yukon Gold potatoes, halved, quartered if large
1 cup plus 2 Tbsp. distilled white vinegar
1 tablespoon kosher salt, plus more
2 tablespoons unsalted butter
Freshly ground black pepper
2 tablespoons chopped fresh chives
Flaky sea salt (such as Maldon)

Preparation:  
Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.

Heat butter in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives and sea salt.