Description
Savory, fork-tender potatoes cooked with Lipton Onion Soup mix in a slow cooker for a simple yet flavorful side dish.
Ingredients
- 2 lb russet potatoes, thinly sliced
- 1 packet (1 oz) Lipton Onion Soup mix
- ⅓ cup olive oil (or melted butter)
- ¼ tsp garlic powder
- ¼ tsp freshly ground black pepper
- Optional: chopped parsley or shredded Cheddar for serving
Instructions
- Spray the slow cooker with cooking spray and arrange the potato slices in a tidy spiral.
- Whisk the soup mix, garlic powder, pepper, and olive oil in a small bowl, then drizzle the mixture evenly over the potatoes.
- Cover and cook on HIGH for about 4 hours (or LOW for 7–8 hours) until the potatoes are tender and lightly browned on the edges.
- Just before serving, loosen the potatoes with a spoon and sprinkle on fresh parsley or a handful of cheese if desired.
Notes
- For a cheesy upgrade, scatter 1 cup shredded Cheddar over the potatoes in the last 30 minutes.
- Add a teaspoon of dried rosemary or thyme for an herb twist.
- Substitute olive oil with melted butter for a richer flavor.
- For extra moisture, splash ½ cup chicken broth over the potatoes before cooking.
- Leftovers can be refrigerated for up to 3 days. Reheat in an oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
