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.

FILE PHOTO