From “Five Ingredients or Less Slow Cooker Cookbook”
by Stephanie O’Dea
- 8 Yukon Gold potatoes
- 2 tablespoons olive oil
- 2 tablespoons salted butter, melted
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh rosemary
Use a 6-quart slow cooker. Scrub the potatoes well with a vegetable brush. Using a sharp knife, cut 8 to 10 slices into each potato, taking care to not cut the whole way through.
Add the cut potatoes to the insert. Drizzle the olive oil and butter on top, and flip each potato a few times to get them evenly coated. Sprinkle the Parmesan cheese and chopped rosemary on top and toss again.
Cover and cook on Low for 8 to 10 hours or on High for 5 hours, until the potatoes are fully soft, and slide off the end of a fork when poked.
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