Rosemary (or Oregano) Roast Potatoes in the Slow Cooker

Notice how the potatoes have yummy browned bits and a golden hue
when done.

This is one of my go-to side dishes year round, and it seems no matter how much I make I always wish I had made more. People seem to just love it. It's a perfect choice for a Thanksgiving dinner side if you want potatoes, but want to avoid the cream and butter often associated with mashed potatoes.

Besides being fit for a Thanksgiving meal, this is a good choice to turn on before Church to serve guests for Sunday Dinner.

Rosemary (or Oregano) Potatoes

Use 2 to 4 pounds* of Red or Gold Potatoes** - enough to fill your slow cooker 1/2 to 3/4 full
Wash potatoes
Cut them in 1" to 2" pieces and drop them in the crock (for tangerine sized potatoes, you'll want to quarter them)
Drizzle with 1 to 2 teaspoons Olive oil
Add
1 teaspoon fresh Garlic
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried rosemary  (or Oregano)***
Toss with a large spoon to coat potatoes with seasonings
Turn on high and cook 3 to 4 hours (I prefer 4)

*Seasoning amounts listed are for 2 pounds of potatoes. On occasions when you're using more for a larger crowd, increase seasoning amounts appropriately. I often fill my slow cooker till potatoes are 1" from the top rim.

**Edited to add: Some time after making this post, I tried this recipe with Russet Potatoes (which tend to be much less expensive than Red or Gold). They turned out great! : )

*** A nice variation on this recipe can be made using Oregano in place of the Rosemary