These will be argueably the easiest potatoes you’ll EVER make.
Why potatoes all the time in my house? Yes, literally less than a month ago I shared my Greek potatoes with you HERE. Well, one of my peeps in the house has a gluten issue, which means potatoes vs other carbs for side dishes. And besides, potatoes ARE a bit of a comfort food, right?
So here’s how this one went down. By accident.
That’s right. I saw this recipe that was for crockpot parmesan potatoes and I thought hmmmm… let me explore. Crockpot things alway get my curiosity because it makes my life REALLY easy. This recipe that I was SUPPOSED to make called for butter, parmesan, and ranch dressing mix. I said EASY! I wanted to leave out the parmesan because my other young one isn’t a fan. So I narrowed it down to just butter and ranch dressing mix.
I THOUGHT I had ranch dressing mix in the pantry. Don’t you love those days? When your food is prepped and you go to pull out a key ingredient (in this case one third of the recipe!), and you don’t have it? Such was the case with this one and what I THOUGHT was ranch was actually Italian seasoning. HA! Ok…. so this momma said, let’s improvise and see what happens.
3 Ingredient Crockpot Potatoes
- 3-5 lbs potatoes, peeled and quartered
- 1 stick butter
- 1 packet Italian Seasoning
Put potatoes in crockpot. Cut up the butter into pieces and sprinkle on potatoes. Sprinkle Italian seasoning over the potatoes. Cover and cook on high for at least 3 hours.
The longer you cook them, the better they are. The ones against the sides are the crunchiest and the yummiest. If you want to reheat them as leftovers, they’re even BETTER putting them in an oven safe pan and reheat in the oven. They get a little crispy on the outside and soft and tender on the inside. You might want to add a little more salt, but for me, this was the perfect amount of seasoning.
So here’s a case that a mistake and something I made in error and I really just “made up” turned out yummy!
Let me know if you like these!