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.
These slow cooker Italian herb potatoes cozy up nicely to just about any main dish you’d put on a Sunday table. They’re wonderful alongside a pot roast or meatloaf, soaking up the juices on the plate. They’re just as welcome next to baked chicken, grilled pork chops, or a simple skillet of fried ham. Add a green vegetable—steamed green beans, buttered peas, or a tossed salad—and a pan of warm rolls or cornbread, and you’ve got the kind of balanced, stick-to-your-ribs meal that feels right at home in any farmhouse kitchen. Leftovers reheat well and make a nice base for breakfast, served with eggs and a few slices of bacon or sausage.
3-Ingredient Slow Cooker Italian Herb 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
1 cup bottled Italian salad dressing (regular or zesty)
1/2 teaspoon kosher salt, or to taste
Directions
