With the long slow cooking, you’ll be pleasantly pleased to discover that the potatoes will even get crispy around the edges. The garlic and rosemary are delicious additions, and pair exceptionally well with pork, lamb, or beef.
Makes 4 to 6 servings.
6 tablespoons olive oil
8 small red potatoes, skins on and scrubbed clean
4 cloves garlic, minced
1 tablespoon fresh rosemary, coarsely chopped
1 teaspoon salt
1/2 teaspoon pepper
1. Put the oil in the slow cooker, cover, and set to High.
2. Clean the potatoes, cut them in half, and prepare the garlic and rosemary while the oil heats, about 15 minutes.
3. Add the potatoes, garlic, rosemary, salt, and pepper to the slow cooker and stir well, getting everything mixed and the potatoes well covered with the oil and seasonings.
4. Reduce heat to Low and cook for 5 to 6 hours, or keep heat on High and cook for about 3 hours, or until potatoes are tender. The skins should be browned. Serve with additional salt and pepper to taste.