Okay, one last recipe from our Greek Supper Club last week. Brittney made these delicious fingerling potatoes in the crockpot, and I had to share it because these could be a side dish with any dinner!
- 3 lbs fingerling potatoes, halved
- 2 T olive oil
- 2 T unsalted butter
- Juice of 1 lemon
- 4 cloves garlic, minced
- 1 T dried oregano
- 1 t smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- Zest of 1 lemon
- 2 T chopped fresh parsley leaves
Lightly coat the inside of a 6-qt slow cooker with nonstick spray. Mix the olive oil, butter, lemon juice, garlic, oregano and paprika in a small bowl. Place the potatoes in the crockpot and pour the mixture on top.
Stir it so the potatoes are covered. Cover and cook on low heat for 4-5 hours, or high heat for 2-3 hours.
When potatoes are tender, garnish with lemon zest and parsley. Serve immediately!