Irish Potatoes — butter and lemon and more!
Next time you’re assigned a side dish for a potluck bring Irish Potatoes –
They’re magically delicious!
serves 8 to 10
2 1/2 pounds potatoes, cut into wedges (I used Russet, and didn’t peel; red would work great too)
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 (might want more to taste if you use unsalted butter)
1/4 teaspoon black pepper
Use a 6-quart slow cooker. Put the cut potatoes and water into the slow cooker (READ this carefully! only potatoes and water so far!).
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.
This was our offering at a potluck dinner party, and they were well received. I liked the tartness from the lemon combined with the velvety coating the butter and herbs provided. These are fun, different, and memorable—all good things to bring along to a potluck!
Used with permission by Stephanie O’Dea, NYT best-selling author of the Make it Fast, Cook it Slow cookbooks and A Year of Slow Cooking; stephanieodea.com
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