Slow Cooker Greek Lemon Potatoes

Slow Cooker Greek Lemon Potatoes

Ingredients

• 4-5 large russet potatoes, peeled and cut into wedges
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme (optional)
• 1/2 cup chicken broth (or vegetable broth for a vegetarian version)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Zest of 1 lemon (optional, for extra flavor)

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Instructions

1. Prepare the Potatoes:

   • Peel and cut the potatoes into wedges or chunks, ensuring they are similar in size to cook evenly.

2. Make the Sauce:

   • In a bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, chicken broth, salt, and pepper. You can add the lemon zest here if using.

3. Assemble in the Slow Cooker:

   • Place the potato wedges in the slow cooker. Pour the lemon and herb mixture over the potatoes, ensuring they are evenly coated.

4. Cook:

   • Cover and cook on low for 4-5 hours or on high for 2-3 hours, or until the potatoes are fork-tender.

5. Finish and Serve:

   • Once cooked, taste and adjust the seasoning with more salt and pepper if necessary.
   • Garnish with freshly chopped parsley for a pop of color and extra flavor.

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Serving Suggestions:

• Serve these potatoes as a side dish with grilled meats, lamb, or chicken.
• Pair with a Greek salad or roasted vegetables for a complete Mediterranean-inspired meal.

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Tips:

• For extra crispiness, you can transfer the cooked potatoes to a baking sheet and broil them for a few minutes until golden and crispy.
• Add a handful of Kalamata olives or crumbled feta cheese on top just before serving for added Greek flair.