Ingredients:

  • 5 lbs Yukon Gold or Russet Potatoes, peeled and cut into uniform 1-inch (2.5 cm) dice
  • 1 large Yellow Onion, finely chopped
  • 2 medium Bell Peppers (Red and Green mix), cored, seeded, and cut into 1-inch (2.5 cm) dice
  • 1/4 cup Olive Oil
  • 2 Tbsp Unsalted Butter, cut into 4 small pats
  • 5 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano or Thyme
  • 2 Tbsp Fresh Parsley or Chives, chopped (optional, for serving)

Instructions:

  1. Prepare the Vegetables: Peel and dice the potatoes, onion, and bell peppers into even 1-inch (2.5 cm) pieces. Uniform size is essential for even cooking in the slow cooker.
  2. Combine Seasoning: In a small bowl, whisk together the olive oil, salt, pepper, garlic powder, smoked paprika, and dried oregano/thyme.
  3. Toss: Place the diced potatoes, onions, and peppers into a large mixing bowl. Pour the oil and seasoning mixture over the vegetables and toss thoroughly until everything is evenly coated.
  4. Load the Cooker: Transfer the seasoned mixture directly into the slow cooker basin. Distribute the four small pats of butter evenly over the top of the potatoes.
  5. Cook: Cover the slow cooker with the lid. Cook on HIGH for 3.5 to 4 hours OR on LOW for 7 to 8 hours.
  6. Maintain Heat: Avoid lifting the lid during the first 3 hours of cooking, as this releases steam and significantly adds to the cooking time.
  7. Test for Doneness: At the 3.5-hour mark (or 7-hour mark if cooking low), gently stir the potatoes from the bottom. Test a potato chunk with a fork; it should be completely tender inside. If not, continue cooking for another 30 minutes.
  8. The Optional Crisp: If you prefer crispier edges, preheat your oven broiler (grill) on high.
  9. Transfer: Carefully spread the cooked potatoes in a single, even layer onto a large, parchment-lined baking sheet.
  10. Broil/Grill: Place the tray under the broiler for 3 to 5 minutes, watching carefully (they can burn quickly!). Remove once the edges are slightly golden and crisp.
  11. Serve: Transfer the potatoes back to a serving dish, garnish generously with fresh chives or parsley, and serve immediately.