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Recipe compliments of www.ITISAKEEPER.com
Crock Pot Red Potatoes with Rosemary
Crock Pot Red Potatoes make an excellent side dish. They're crispy on the outside and soft on the inside, and are seasoned with fresh herbs and parmesan cheese.
Equipment
- Nonstick Cooking Spray
Ingredients
- 3 pounds Baby Red Potatoes, halved
- 2 tablespoons Olive Oil
- 2 tablespoons Unsalted Butter
- 4 cloves Garlic, minced
- 1 teaspoon Dried Rosemary
- All Purpose Seasoning
- ¼ cup Grated Parmesan Cheese
- 2 tablespoons Chopped Fresh Parsley
Instructions
- Lightly coat the inside of a slow cooker with nonstick cooking spray.
- Place potatoes, olive oil, butter, garlic, and rosemary into the slow cooker; season with house seasoning blend and toss to coat.
- Cover and cook on high for 2-3 hours, or on low for 4-5 hours, or until tender.
- Sprinkle with grated parmesan cheese and fresh parsley and serve immediately.
Christina's Notes
- Potato Placement: Place the cut ends against the crock pot, to get that crispy outside.
- Mix it Up: Try adding bacon on top after cooking or a cheddar cheese to change the flavors.
- Season Generously: Don't be afraid to season the potatoes generously with salt, pepper, and rosemary.
- Add Aromatics: Adding a few cloves of fresh garlic or green onion can add depth of flavor to the potatoes.
- Use Fresh Herbs: Fresh rosemary is the best choice for this recipe. If you don't have fresh, dried rosemary can be used as a substitute, but the flavor will be less intense.
- Adjust Liquid Levels: The amount of liquid you add will determine the final texture of the potatoes. For a creamier texture, add more broth or milk. For a drier, more roasted texture, add less liquid.