Ingredients
- 2 lbs (900 g) russet potatoes, cut into wedges
- 4 tablespoons melted butter
- 4 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- ¼ cup chicken broth (optional)
Instructions
- Wash the potatoes and cut them into thick wedges.
- In a bowl, combine melted butter, olive oil, minced garlic, paprika, Italian seasoning, salt, and black pepper.
- Add the potato wedges and diced onion, then toss until everything is evenly coated.
- Transfer the potatoes to the slow cooker and add the chicken broth if desired.
- Cover and cook on HIGH for 3–4 hours or LOW for 5–6 hours , until the potatoes are fork-tender.
- Sprinkle with fresh parsley before serving.
- For crispier edges, place the cooked wedges under the oven broiler for 3–5 minutes, watching carefully.
Serving Suggestion
Serve warm as a side dish with grilled chicken, steak, or your favorite main course.
Tip: Slow cookers retain moisture, so the potatoes will be tender rather than truly crispy unless you finish them under the broiler.
🥔 Crockpot Garlic Butter Potato Wedges
Ingredients
Instructions
Wash the potatoes and cut them into thick wedges.
In a bowl, combine melted butter, olive oil, minced garlic, paprika, Italian seasoning, salt, and black pepper.
Add the potato wedges and diced onion, then toss until everything is evenly coated.
Transfer the potatoes to the slow cooker and add the chicken broth if desired.
Cover and cook on HIGH for 3–4 hours or LOW for 5–6 hours , until the potatoes are fork-tender.
Sprinkle with fresh parsley before serving.
For crispier edges, place the cooked wedges under the oven broiler for 3–5 minutes, watching carefully.