Back when the kids were little and the farm days ran long, I learned to lean on my slow cooker like an old friend. These Italian herb potatoes are the kind of simple, no-fuss dish that fit right into those busy seasons—just three ingredients and the patience to let them gently bubble away while you do everything else. Using bottled Italian salad dressing is a very Midwestern kind of shortcut: practical, thrifty, and surprisingly flavorful. The herbs, garlic, and tangy vinegar soak into the potatoes as they cook, giving you something that tastes like you fussed, even when you didn’t. This is the sort of recipe you make when you want a comforting, homey side dish that doesn’t keep you tied to the stove, the kind of thing you can set up in the morning and come back to when the sun’s getting low and the house is ready for supper.
🥔 Slow Cooker Herb Italian Potatoes
🛒 Ingredients
- 2 to 2 1/2 pounds small red or yellow potatoes, washed and halved (or quartered if large)
- 1 cup bottled Italian salad dressing (regular or zesty)
- 1/2 teaspoon kosher salt, or to taste
👩🍳 Directions
- Prep: Lightly grease the inside of a slow cooker (about 4-quart or larger) with a bit of oil or nonstick spray to help with cleanup.
- Add Potatoes: Place the washed and cut potatoes into the slow cooker in an even layer.
- Season: Pour the Italian salad dressing evenly over the potatoes, then sprinkle with the salt. Stir gently to coat all the potatoes well with the dressing.
- Cook: Cover and cook on LOW for 4–5 hours, or on HIGH for about 2–3 hours, until the potatoes are tender when pierced with a fork but still holding their shape.
- Finish: Once done, give the potatoes a gentle stir to redistribute the dressing and herbs. Taste and adjust the seasoning with a bit more salt if needed before serving.
- Serve: Serve the potatoes warm straight from the slow cooker, spooning some of the flavorful cooking juices over the top.