I made a happy discovery today, thanks to Stephanie O’Dea. You can make quasi-roasted potatoes in the slow cooker. And they’re pretty good! Oven roasted ones are slightly better, IMO, because they retain less moisture than ones cooked in the crock pot, but this is still an awesome discovery for two reasons: 1) it lets me make good potato sides without turning on my oven, which will be a total boon in when July and August hit and 2) you can leave the kitchen without worrying about these burning, which is a good thing when your smoke alarm is as sensitive as ours is and goes off when you so much as make toast. One minor drawback–the cooking time for these is only 2 hours on high or 4 on low, so they’re really only an option if you’re home all afternoon or all morning. They won’t do for days when I’m working. For Sundays and days off, though, it’s great 🙂
- 2 tablespoons olive oil
- Seasonings to your liking (I used salt, pepper, rosemary, and minced garlic)
- 1 1/2 pound potatoes, cut (and peeled if you wish. I had some great red ones, so I just scrubbed them).
You mix the oil and seasonings in your slow cooker, then throw in the potatoes, and cook on high for 2 hours or low for 4. And there you have it, slow cooker roasted potatoes 🙂 I made these with a side of sausages, and they went really well together.