Ingredients
Scale
- 2.5 pounds Yukon gold potatoes, peeled and cubed
- 1 (1 ounce) package Lipton Recipe Secrets Onion Soup Mix
- 1/2 cup butter, melted
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
Instructions
- Step 1: In a large bowl, combine the cubed potatoes, melted butter, olive oil, onion soup mix, garlic powder, rosemary, and black pepper. Toss to coat the potatoes evenly.
- Step 2: Pour the potato mixture into a slow cooker.
- Step 3: Add the chicken broth to the bottom of the slow cooker.
- Step 4: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender.
- Step 5: Once the potatoes are tender, give them a gentle stir before serving.
Notes
- Store leftover potatoes in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat these potatoes in a skillet with a little butter until warmed through and slightly crispy.
- Serve these flavorful potatoes alongside roasted chicken, steak, or pork for a complete and satisfying meal.
- Don't be afraid to add a splash of cream or milk during the last 30 minutes of cooking for extra richness and a creamier sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American