SLOW COOKER HASSELBACK POTATOES

By charlotteh371

Ingredients

• 6 medium potatoes
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, minced
• 1 teaspoon red pepper flakes
• salt to taste
• freshly ground black pepper to taste
• 3/4 cup butter (185 ml), melted

Preparation

Step 1

Line a slow cooker with parchment paper. Scrub the potatoes and pat them dry. Using a small sharp knife, thinly slice the potatoes, making sure the slices are about 1/4" thick and that the slices don't go all the way through the bottom. Place the sliced potatoes into the slow cooker.
Combine the butter, garlic, parsley, and red pepper flakes in a small bowl, and mix well to fully incorporate all ingredients. Generously brush this mixture over each potato, making sure that the brush reaches in between the slices. This will help them separate, puff up, and become gorgeous. Sprinkle the potatoes with as much salt and freshly ground pepper as you'd like.
Cover the slow cooker with a lid, and cook on high for 3 hours, or until the potatoes are tender between the slices and at the bottom.
Tip: For an extra flavor boost, sprinkle with grated parmesan after brushing with butter mixture!