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Herbed Potatoes

1 1/2 lbs small new potatoes
1/4 cup water
half a stick (4 tbsp) butter, melted
1 tbsp. chopped fresh parsley
1 tbsp. lemon juice
1 tbsp. chopped fresh chives
1 tbsp. dill weed
Salt, to taste
Pepper, to taste

Wash potatoes. Peel a strip around the middle of each potato. Place prepared potatoes in slow cooker.

Add water.

Cover. Cook on High 2 1/2 - 3 hours. Drain well.

In saucepan, heat butter, parsley, lemon juice, chives, dill, salt and pepper.

Pour over potatoes.

Makes 6 servings.
Jim's Comments:

I used regular potatoes, and I used dried parsley and dried chives.

I used a 3 quart slow cooker for this recipe.

The potatoes turned out nicely. The water basically steams the potatoes, so there was some burning in the insert, but regardless of this, everybody liked the recipe and I was told to make it again.

I served this last at supper, and the saucepan step distracted me from taking a photo, but the next time I make the recipe I won't forget it.

Some general comments about this recipe:

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