Roasted Red Potatoes In The Crock Pot Food

ROASTED NEW RED POTATOES

Steps:

• Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.
• Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

SLOW-COOKER RED POTATOES

Steps:

• Place the potatoes in a 3-qt. slow cooker. In a blender, puree cottage cheese and sour cream until smooth. Transfer to a large bowl; stir in the process cheese, onion, garlic and salt. Pour over potatoes and mix well., Cover and cook on low for 5-6 hours or until potatoes are tender. Stir well before serving. Garnish with paprika and chives if desired.

HOW TO MAKE ROASTED RED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat with olive oil. Sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper, and red bell pepper pieces.
• Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don't try to turn them. Return to oven and bake for 20 more minutes.
• Toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes.
• Turn oven off and leave potatoes in the oven for 15 more minutes. Toss once more and adjust levels of salt, black pepper, and cayenne pepper before transferring potatoes to a serving bowl.

CROCK POT ROASTED NEW POTATOES WITH GARLIC AND HERBS

Steps:

• Yukon Gold, baby new red or white potatoes work well for this recipe.
• Scrub the potatoes and drain them.
• Put them in the slow cooker with the garlic. Drizzle with the olive oil and sprinkle with the rosemary, salt, and thyme.
• With a spoon or your hands, toss the potatoes and garlic to coat them lightly witht the oil and herbs.
• Spread out the potatoes as evenly as possible in the crock.
• Cover and cook on High until the potatoes are tender withen pierced with a sharp knife, 2 1/2 to 3 1/2 hours.
• Serve immediately.

ROASTED RED POTATOES IN THE CROCK POT

Steps:

• Wash the potatoes and scrub lightly with a vegetable brush. Scrubbing too vigorously removes the skin, which is part of the appeal of red potatoes.
• Cut into 1/2 to 3/4 inch wedges. Dry with paper towels and set aside.
• Pour the olive oil into a large bowl and add the potatoes; stir to evenly coat the wedges.
• Sprinkle with the seasoning, and stir well.
• Pour the melted butter into the bottom of the crock pot, and add the potato mixture.
• Ste the crock pot on low, and allow to roast for 4-5 hours until fork tender.

ROBYN'S CROCK POT HERB ROASTED POTATOES

Steps:

• Chop potatoes into half moons (slice potato in half longways, then into pieces). Place into crock pot.
• Add water and sprinkle with all the herbs and seasoning. Stir to distribute the herbs.
• Add butter in separate pieces on top of the potatoes.
• Cover and cook on low for 5 hours or until tender.
• Note: It may take less time to cook, I'm never home to check when they are actually ready! I've let them cook up to 8 hours and they are still good.

PAN-ROASTED RED POTATOES

Steps:

• Melt duck fat in a large skillet over medium-high heat until shimmering, about 1 minute. Add potatoes; cook, stirring minimally, until potatoes are golden brown, 5 to 10 minutes. Drain excess fat.
• Combine parsley, salt, and white pepper in a bowl; toss over cooked potatoes to coat evenly.

CROCK POT GARLIC SMASHED RED POTATOES

Steps:

• Halve or quarter potatoes as necessary to make similar size pieces.
• Place in a 4 to 6 quart crock pot.
• Add garlic, oil, salt and water; mix well to coat all potato pieces.
• Cover and cook on HIGH for 3-1/2 to 4-1/2 hours or until potato pieces are tender.
• With a fork or potato masher, mash potatoes and garlic.
• Stir in cream cheese until well blended.
• Stir in enough milk for soft serving consistency.
• Serve immediately, or cover and hold in slow cooker on LOW setting for up to 2 hours.
• I have used a 3 ounce piece of cream cheese, cubed, in place of the tub of cream cheese and chives and onions.

CROCK POT CREAMY CHEESY RED POTATOES

Steps:

• Place cubed potatoes in crock pot.
• In a food processor or blender, puree the cottage cheese and sour cream until smooth.
• Combine Velveeta, onion, garlic and salt with cottage cheese/sour cream blend, mix well.
• Pour over potatoes and mix well.
• Cover and cook on low for 5-6 hours or until potatoes are tender.
• Stir before serving and garnish with paprika and chives.

RED ROASTED POTATOES

Steps:

• Place potatoes in a 13x9-in. baking dish. Drizzle with oil. Sprinkle with the garlic, rosemary, salt and pepper; toss gently to coat. , Bake at 450° until potatoes are golden brown and tender, 20-30 minutes.

SLOW COOKER ROASTED VEGETABLES

Steps:

• Wash, dry and cut vegetables.
• Place vegetables in a gallon-sized resealable bag.
• Pour olive oil on top of vegetables.
• Sprinkle package dry Italian seasoning over the vegetables.
• Seal bag closed and shake to coat vegetables evenly in oil and seasoning.
• Spray slow cooker with nonstick cooking spray and pour seasoned vegetables inside.
• Cook on low for 5-7 hours or high for 3-4 hours.
• Sprinkle Parmesan cheese on top before serving.

SLOW-COOKED LEMON RED POTATOES

Steps:

• Cut a strip of peel from around the middle of each potato. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., Combine the butter, lemon juice, parsley and chives. Pour over potatoes and toss to coat. Season with salt and pepper.