Roasted Potatoes wi th Garlic & Herbs
Source of Recipe
Not Your Mother's Slow Cooker Cookbook
Recipe Introduction
For this dish, use smaller waxy & flavorful varieties, such as Yukon gold, baby new red or white potatoes, little purple potatoes, Yellow Finns, or fingerling. during testing, we loved the creaminess & rich flavor of the Yukon gold. In this case, use dried (not fresh) herbs. You can increase the quantities especially if you have a very large cooker, but do not pack the crock full of potatoes.
cooker: medium or large (round or oval)
Setting & cook time: HIGH for 2-1/2 to 3-1/2 hrs.
Serves 4 to 6.
List of Ingredients
1-1/2 to 2 lbs. small, waxy boiling potatoes
4 to 5 cloves garlic, to your taste, peeled
1 T. olive oil
1/2 tsp. dried rosemary
1/4 tsp. kosher or coarse sea salt
pinch of dreid thymeRecipe
Scrub the potatoes & drain. Place in slow cooker with the garlic. Drizzle with olive oil & sprinkle with rosemry, salt & thyme. With a spoon oryour hands, toss the potatoes & garlic to coat them lightly with the oil & herbs. Spread out the potatoes as evenly as possible in the crock. Cover & cook on HIGH until the potatoes are tender when pierced with a sharp knife, 2-1/2 to 3-1/2 hrs. Serve immediately.
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