Dump this bottled Italian dressing and only 2 more ingredients over potatoes in the slow cooker for a delicious side made for winter comfort meals.

Ouadie Rhabbouron
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
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.
Place the washed and cut potatoes into the slow cooker in an even layer.
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.
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.
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 the potatoes warm straight from the slow cooker, spooning some of the flavorful cooking juices over the top.

 

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