Braised Red Potatoes with Rosemary and Garlic

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Serves 4 to 6

Cooking Time 4 to 5 hours on Low or 3 to 4 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Moving our baby red potatoes to the slow cooker gave us another simple side that goes well with any number of entrées. Since our spuds were small, they cooked through evenly on their own—no need to wrap them in foil. We simply tossed them with olive oil and minced garlic for richness and flavor. A sprig of rosemary, steeped in the slow cooker for the last 10 minutes of cooking, infused our super-tender, ultracreamy spuds with woodsy notes. Look for small red potatoes measuring 1 to 2 inches in diameter. This recipe can easily be doubled, but you will need to increase the cooking time by 1 hour.

2	pounds small red potatoes
3	tablespoons olive oil
1	tablespoon minced garlic
	Salt and pepper
1	sprig fresh rosemary

1. Combine potatoes, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper in slow cooker. Cover and cook until potatoes are tender, 4 to 5 hours on low or 3 to 4 hours on high.

2. Stir in rosemary, cover, and cook on high until fragrant, about 10 minutes. Discard rosemary. Season with salt and pepper to taste and serve. (Potatoes can be held on warm or low setting for up to 2 hours.)