Potato Wedges

Crock Pot Potato Wedges

by Jennifer Douglas

 

2 pounds red potatoes cut into ½” wedges

¼ cup chopped onion

2 TBs butter cut into small pieces             

½ -1 tsp oregano (I used dried)

Parmesan Cheese

Layer the potatoes, onion, oregano, and butter in the crock pot. (Mine was only two layers. Obviously you’d need more layers if you doubled the recipe) Cook in your crock pot on HIGH for 2 hours, or until potatoes are tender. Just before serving, toss potatoes with fresh grated Parmesan cheese. I didn’t have any, and used the kind you shake on spaghetti. It was still fine.