Give the potatoes a gentle final toss to coat them in the flavorful cooking juices that have settled at the bottom. Transfer to a serving dish and, if desired, drizzle any remaining dressing from the slow cooker over the top for extra flavor. Garnish with fresh chopped parsley or chives for a pop of color, if desired.
Serving Suggestions
These Italian herb potatoes pair beautifully with a wide variety of main dishes:
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Roasted chicken or turkey
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Grilled steak or pork chops
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Meatloaf or meatballs
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Baked fish or salmon
They also make an excellent addition to a holiday buffet or potluck, freeing up oven space for other dishes.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, in a skillet over medium heat, or back in the slow cooker on LOW until warmed through.
Cook time: 4-5 hours on LOW or 2-3 hours on HIGH
Ingredients
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2–2½ lbs red or yellow potatoes, halved or quartered (depending on size)
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1 cup bottled Italian salad dressing (regular or zesty)
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½ teaspoon kosher salt
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Fresh parsley or chives, chopped, for garnish (optional)
Equipment Needed
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4-quart (or larger) slow cooker
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Large spoon or spatula
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Nonstick cooking spray or oil for greasing
