Ingredients:

  • 2 lbs baby gold potatoes, halved
  • 2 tbsp olive oil, extra virgin
  • 3 tbsp unsalted butter, melted
  • 6 cloves fresh garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tsp dried parsley
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Toss the halved baby potatoes with olive oil, salt, and pepper in a large bowl. Note: This ensures every piece is coated so they don't stick together.
  2. Transfer the coated potatoes into the slow cooker.
  3. Whisk together the melted butter, minced garlic, and dried parsley in a small bowl.
  4. Pour the garlic butter mixture over the potatoes and stir gently to coat.
  5. Cover with a tight lid and cook on Low for 7 hours. Note: You can use High for 4 hours if you're in a rush.
  6. Check the potatoes until a fork slides into the center with zero resistance.
  7. Switch the slow cooker to Warm or remove from heat.
  8. Stir in the fresh parsley and lemon juice until the potatoes look glossy and fragrant.