Maybe it seems silly to make potatoes in the slow cooker. After all, how hard is it to boil them on the stove? But when your stove top is already full of bubbling pots or you need some extra help preparing a meal, try these Rosemary New Potatoes. Your slow cooker will do most of the work, leaving you free to fix the rest of your meal or take a break and put up your feet.
We love the flavor that the rosemary adds to this dish, but you can also use dill or even basil instead. Finish the dish with a garnish of fresh herbs, if you wish.
Rosemary New Potatoes
Fix-It and Forget-It 5-Ingredient Favorites, page 185
Makes 4-5 servings
Prep Time: 15 minutes
Cooking Time: 2-6 hours
Ideal slow cooker size: 3- to 4-qt.
1 ½ lbs. new red potatoes, unpeeled
1 Tbsp. olive oil
1 Tbsp. fresh chopped rosemary, or 1 tsp. dried
1 tsp. garlic and pepper seasoning, or 1 large
clove garlic, minced, plus ½ tsp. salt, and ¼ tsp. pepper
1. If the potatoes are larger than golf balls, cut them in half or in quarters. (We also cut out any spots in the potatoes.)
2. In a large bowl or plastic bag, toss potatoes with olive oil, coating well.
3. Add rosemary and garlic and pepper seasoning (or the minced garlic, salt, and pepper). Toss again until the potatoes are well coated.
4. Place potatoes in slow cooker. Cook on High 2-3 hours, or on Low 5-6 hours, or until potatoes are tender but not mushy or dry.