Ingredients
| Ingredient | Amount |
|---|---|
| Red or yellow potatoes (halved or quartered) | 2–2 ½ lbs |
| Bottled Italian salad dressing (regular or zesty) | 1 cup |
| Kosher salt | ½ tsp |
Instructions
1. Prep the Slow Cooker
Lightly grease a 4-quart (or larger) slow cooker with oil or nonstick spray. This prevents the sugars and herbs in the dressing from sticking or caramelizing too much.
2. Add Potatoes and Season
Place the washed and cut potatoes into the slow cooker. Pour 1 cup of Italian dressing over them and sprinkle with salt.
Tip: Use “Zesty” Italian dressing for extra tang and visible herb flakes, or “Creamy” for a milder, smoother flavor.
3. Toss to Coat
Gently stir the potatoes so each piece is coated in dressing. Arrange them in a relatively even layer for consistent cooking.
4. Slow Cook
Cover and cook:
- Low: 4–5 hours
- High: 2–3 hours
Potatoes are done when a fork slides in easily with no resistance.
5. Final Toss and Serve
Give the potatoes one last gentle stir to coat in the flavorful juices. Transfer to a serving bowl and drizzle any remaining dressing from the slow cooker over the top.
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