Description
A savory, tender slow cooker potato side dish made with onion soup mix, butter, and simple seasonings. Perfect for holidays, family dinners, or easy weeknight meals.
Ingredients
3 pounds baby Yukon Gold potatoes, halved if large
1 packet (1 ounce) Lipton onion soup mix
1/4 cup unsalted butter, melted
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons chopped fresh parsley (optional)
2 tablespoons grated Parmesan cheese (optional)
Instructions
Wash and dry the 3 pounds of baby Yukon Gold potatoes. Cut into evenly sized pieces if needed.
In a small bowl, combine the 1-ounce packet onion soup mix, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/4 teaspoon paprika.
Place potatoes in the slow cooker. Drizzle with 1/4 cup melted unsalted butter and 2 tablespoons olive oil.
Sprinkle the seasoning mixture over the potatoes and toss gently to coat evenly.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until fork-tender.
Garnish with 2 tablespoons chopped fresh parsley and 2 tablespoons grated Parmesan cheese if desired. Serve warm.
Notes
Use Yukon Gold or red potatoes for best texture.
Avoid adding extra liquid to prevent mushiness.
For crispier edges, broil the cooked potatoes for 3–5 minutes before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours