Slow Cooker Parmesan Potato Wedges

     As you're probably well aware, I do a lot of slow cooking. I only just realized I don't do a lot of side dishes in the slow cooker. Soups, stews, mains, desserts are all regulars. Side dishes only find their way in on occasion. This particular recipe got used because we happened to be sitting on a surplus of around 25 pounds of potatoes. I needed to use some up before they started sprouting in their little drawer. This particular recipe couldn't be any easier. Chuck it all in there and check back in a few hours. Then bury it in cheese. A winner! As always, any notes or changes are in blue.

Slow Cooker
Parmesan Potato Wedges
via Crock Pot 5 Ingredients or Less

Ingredients

• 2 pounds red potatoes, cut into 1/2 inch wedges (I used russet. I have no regrets.)
• 1/4 cup finely chopped yellow onion (I roughly chopped the onion, but I did a fine job. That counts, right?)
• 1-1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• Black pepper to taste
• 2 tablespoons butter, cut into 1/8 inch pieces
• 1/4 cup (1 ounce) grated Parmesan cheese

Directions

1. Layer potatoes, onion, oregano, salt, pepper and butter in slow cooker (AHAHAHAHAHA! Layer! HILARIOUS! Here's my layers: Throw in all the onions. Throw in all the potatoes. Throw in the seasoning. Throw the butter chunks on top. Jam the lid on to make everything fit). 
2. Cook on HIGH 4 hours. Sprinkle with cheese.

Good times!