Small Potatoes In Slow Cooker

Did you know you can make roasted potatoes in your slow cooker? Just 5 simple ingredients and 10 minutes to assemble and you can come home to this delicious side dish!
I'm not always the best at posting side dishes because I usually want things that can be thrown together in minutes and that don't add any stress to my day.

These potatoes are perfect as a side for everything from pork chops to meatloaf.

These potatoes utilize ingredients you likely have on hand in your pantry and can be an easy side dish for a weeknight family meal or a get together.

How do you Roast Potatoes in the Slow Cooker:

• Wash and dry the potatoes
• If small, leave whole and pierce each potato with a fork
• Add to bowl and toss with olive oil and seasonings to coat
• Add to slow cooker, cover and cook on high or low depending on how much time you have

Other Recipe Notes:

• If using full size potatoes, cut into large chunks for quicker roasting or follow my Slow Cooker Baked Potato recipe instead
• Feel free to swap out the dill for another herb like rosemary or thyme to switch up the flavors
• I don't suggest using russet potatoes for this recipe as they will become mealy/mushy - instead stick to gold or red potatoes or baby potatoes
• Leftovers can be stored in an airtight container in fridge for up to 3 days
• I don't recommend freezing leftovers as potatoes will discolor when frozen
• I don't recommend prepping ahead as potatoes will brown

Slow Cooker Baby Potatoes

Did you know you can make roasted potatoes in your slow cooker? Just 5 simple ingredients and 10 minutes to assemble and you can come home to this delicious side dish!

Prep Time 10 mins

Cook Time 4 hrs

Total Time 4 hrs 10 mins

Course Side Dish

Cuisine American

Servings 6

Calories 129 kcal

• 1 ½ pounds baby dutch potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon dill
• ¼ teaspoon pepper
• 1 teaspoon dried parsley for garnish (optional)

• Wash and dry potatoes

• Toss with olive oil, salt, pepper and dill

• Cover and cook on high for 2-4 hours or low for 5-8 (the large range in cooking times is to accommodate the wide range of sizes for potatoes. The smaller they are the faster they cook)

• Garnish with dried or fresh parsley if desired

• If using full size potatoes, cut into large chunks for quicker roasting or follow my Slow Cooker Baked Potato recipe instead
• Feel free to swap out the dill for another herb like rosemary or thyme to switch up the flavors
• I don't suggest using russet potatoes for this recipe as they will become mealy/mushy - instead stick to gold or red potatoes or baby potatoes
• Leftovers can be stored in an airtight container in fridge for up to 3 days
• I don't recommend freezing leftovers as potatoes will discolor when frozen
• I don't recommend prepping ahead as potatoes will brown

Calories: 129 kcal Carbohydrates: 20 g Protein: 2 g Fat: 5 g Saturated Fat: 1 g Sodium: 395 mg Potassium: 477 mg Fiber: 2 g Sugar: 1 g Vitamin C: 22 mg Calcium: 14 mg Iron: 1 mg

Important nutritional disclaimer

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Small Potatoes In Slow Cooker

Source: https://slowcookergourmet.net/slow-cooker-herbed-baby-potatoes/

Posted by: mosescrepare1996.blogspot.com

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