To make Irish potatoes, cut 2 1/2 pounds of potatoes into wedges and place them and 1/2 cup of water in a slow cooker. Cook for five to six hours on the low setting. Next, drain the water from the potatoes, and lightly salt and pepper the potatoes in the cooker. Mix them with 1/2 cup melted butter, 1 tablespoon lemon juice, 1 tablespoon dried parsley, 3 teaspoons dried dill and 2 sliced green onions, and serve.
A different recipe for Irish potatoes calls for first boiling 8 large potatoes for 10 minutes. Remove the potato skins and allow the potatoes to cool completely in the refrigerator. Grate 2 of the cooked potatoes into the bottom of a buttered 9-by-13-inch baking pan. Season with salt and pepper and sprinkle 1/8 of a minced white onion on top.
Create three more layers of seasoned, grated potatoes with minced onion on top. Add 1/2 cup of melted butter, 1/2 cup of half-and-half, and 1/2 cup of heavy whipping cream over the potatoes. Sprinkle the top of the casserole with paprika, and place the dish into a oven preheated to 350 F. Bake for 30 minutes. Garnish with 2 tablespoons of fresh chopped parsley before serving.