For a Sicilian variation, add 3 tablespoons capers, drained and rinsed, to the slow cooker.While most of the potatoes served in Italy are simply prepared, I’m very fond of this treatment to add extra flavors to the spuds. They are combined with onions and herbs and then cooked in stock.
Makes 6 to 8 servings | Prep time: 15 minutes | Minimum cook time: 3 hours in a medium slow cooker
21/2 pounds Yukon gold potatoes, peeled and cut into chunks
2 medium onions, thinly sliced
2 garlic cloves, minced
3 tablespoons unsalted butter, cut into small pieces
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
11/2 teaspoons fresh thyme or 1/4 teaspoon dried
11/2 cups Chicken Stock or purchased stock
Salt and freshly ground black pepper to taste
Vegetable oil spray
1. Spray the inside of the slow cooker liberally with vegetable oil spray. Combine potatoes, onion, garlic, butter, parsley, rosemary, and thyme in the slow cooker. Pack it down evenly. Pour stock over potatoes.
2. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until potatoes are tender. Season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variations:
For a Sicilian variation, add 3 tablespoons capers, drained and rinsed, to the slow cooker.
Add 1/2 to 3/4 cup grated Gruyère to the slow cooker for the last 15 minutes of cooking time.