WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, November 23, 2013

ROSEMARY RED POTATOES

1 dozen medium-size red potatoes, cut into quarters
1/4 cup lemon juice
2 tbsp butter, melted
1 tbsp olive oil
3 garlic cloves, minced
2 tbsp fresh rosemary leaves, minced
3/4 tsp salt
1/8 tsp black pepper
1/2 tsp paprika
1/4 cup fresh Italian parsley, chopped

Combine the potatoes with the lemon juice, butter, oil, garlic, rosemary, salt, pepper and paprika in a slow cooker/crock pot.  Toss to be sure potatoes are coated with the seasonings.

Place lid on cooker and cook on low 6 to 8 hours or on high 3 to 4 hours.

Before serving, toss the potatoes with the fresh parsley to garnish and add flavor.

Yield: 6 to 8 side servings.


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