Baked/roasted new potatoes accompanied this year’s corned beef and cabbage. The traditional St. Pat’s corned beef cooks all day in a crockpot so following that lead, I pulled out another crockpot, filling it with new potatoes. It was an experiment — one that turned out well. No muss, no fuss and dinner was ready without any last minute worries. I will definitely prepare new potatoes this way again in the future.
Crockpot Baked/Roasted New Potatoes About 6 servings
3 pounds new potatoes, all about equal in size (I used a mixture of red and white)
2 tablespoons olive oil
5 cloves garlic, minced
Optional herbs: Fresh—1 teaspoon fresh thyme &/or 1 teaspoon of fresh rosemary (or use about ½ teaspoon dried herbs
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter, cubed
Fresh chopped parsley for garnish if desired
- Wash and dry the potatoes. Leave whole if small or cut larger one in half.
- Place potatoes in the bottom of a oval crockpot. Add olive oil, garlic, herbs if using, salt & pepper and mix until combined. Dot with cubed butter.
- Pour the potato mixture into a slow cooker, cover and cook for 2-3 hours on high or 4-5 hours on low.
- Garnish with fresh chopped parsley if desired.
Crockpot Baked/Roasted New Potatoes About 6 servings
3 pounds new potatoes, all about equal in size (I used a mixture of red and white)
2 tablespoons olive oil
5 cloves garlic, minced
Optional herbs: Fresh—1 teaspoon fresh thyme &/or 1 teaspoon of fresh rosemary (or use about ½ teaspoon dried herbs
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter, cubed
Fresh chopped parsley for garnish if desired
- Wash and dry the potatoes. Leave whole if small or cut larger one in half.
- Place potatoes in the bottom of a oval crockpot. Add olive oil, garlic, herbs if using, salt & pepper and mix until combined. Dot with cubed butter.
- Pour the potato mixture into a slow cooker, cover and cook for 2-3 hours on high or 4-5 hours on low.
- Garnish with fresh chopped parsley if desired.
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