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6 medium russet potatoes, peeled and thinly sliced
1 large yellow onion, thinly sliced
1/4 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 cup fresh parsley, chopped (optional for garnish)
Directions
1. Place the sliced potatoes and onions into the slow cooker, layering them evenly.
2. In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, and paprika.
3. Drizzle the olive oil mixture over the potatoes and onions, making sure everything is well coated.
4. Toss gently with your hands or a wooden spoon to ensure even distribution of the seasonings.
5. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are tender and can be easily pierced with a fork.
6. Once done, give a gentle stir. If desired, sprinkle with fresh parsley just before serving.
Variations & Tips
For a richer flavor, consider using melted butter in place of the olive oil. You can also add in some sliced bell peppers or even a handful of shredded cheese during the last hour of cooking for an extra treat. If you like a bit of heat, a pinch of red pepper flakes would add a nice kick. For a heartier meal, slice up some kielbasa or smoked sausage and toss it in with the potatoes and onions before cooking—turning this side dish into a substantial main course.
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