French Onion Potatoes Slow Cooker 3 Ing. This magnificent shortcut was told me many years ago by a sweet neighbor. All you need to do is to put 3 ingredients in a pouch and steam them until tender, juicy, and full of rich buttery onion flavor.
Servings: 6
Ingredients
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3 pounds russet or Yukon Gold potatoes, rinsed and chopped into deep wedges.
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1 package (1 oz) French onion soup mix (wet).
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1/2 cup (1 stick) unsalted butter, melted.
French Onion Potatoes: Directions
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Cut a large sheet of heavy-duty aluminum foil and cover the inside of your slow cooker, and allow some of the paper to hang over the edge so that you can wrap it around the potatoes to form a closed pouch.
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Add the potato wedges to a big bowl and stir them with the dry French onion soup mix till the potatoes are coated evenly with the seasoning.
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Add the melted butter and mix the potatoes one more time to make sure that all the wedges have been covered with the onion butter mixture.
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Put the potato wedges that are coated into the center of the foil-lined slow cooker, and stack them up into a mound instead of spreading them out to allow them to steam.
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Fold up and over the potatoes, making sure that the edges are closed in order to form a covered package where the potatoes will steam in their own juice and butter.
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Cover the cover with a lid and cook on LOW 5 to 6 hours or on HIGH 2 1/2 to 3 hours until the potatoes are extremely tender when tested with a fork.
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Open the foil pouch carefully (catch the steam), and pour in the potatoes into the buttery onion sauce in the bottom, and splash it over the potatoes so that they are all shiny and covered.
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Bake the potatoes directly out of foil envelope in the slow cooker or on a serving dish, adding more buttery onion juices on the top.
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