Slow Cooked Potatoes With Spring Onions Food

SLOW-COOKER NEW POTATOES AND SPRING VEGETABLES

Steps:

• Cut large potatoes in half as needed to make similar-size pieces. Place carrots in 5- to 6-quart slow cooker. Top with onion and potatoes; sprinkle with 1 teaspoon salt.
• Cover and cook on Low heat setting 5 to 6 hours.
• Add asparagus to cooker. Increase heat setting to High. Cover and cook 15 to 20 minutes or until asparagus is crisp-tender.
• Mix oil, dill weed, lemon peel, mustard and 1 teaspoon salt in small bowl. Pour over vegetables in cooker; stir to coat. Vegetables will hold on Low heat setting up to 2 hours; stir occasionally.

CROCK POT ONION POTATOES

Steps:

• Peel and slice your potatoes thinly and throw them into your 4-quart crock pot.
• Mix together your remaining ingredients and pour over your potatoes.
• Gently toss your potatoes until they are all coated.
• Cover and cook on high for 2 hours, stirring occassionally.

SLOW-COOKED POTATOES WITH SPRING ONIONS

Steps:

• In a 5- or 6-qt. slow cooker, combine all ingredients. Cook, covered, on low until potatoes are tender, 6-8 hours.

SLOW COOKER LIPTON ONION POTATOES

Steps:

• Spray slow cooker with non-stick spray.
• Add the potatoes to the slow cooker in a spiral design if desired.
• Sprinkle over the garlic powder, pepper and onion soup mix.
• Drizzle the olive oil evenly over the potatoes.
• Cover and cook on HIGH for 4 hours without opening the lid during the cooking time.

POTATO AND RED ONIONS SLOW COOKED

Steps:

• Layer all ingredients in lightly greased 3 1/2-quart crock pot; cover and cook on low for 7 to 9 hours.
• Adjust seasonings as needed.

NEW POTATOES WITH SPRING ONIONS & BACON

Steps:

• Scrub new potatoes well and rinse in cold water. Cook in boiling salted water for 15-20 minutes with bay leaves until tender.
• Meanwhile, preheat the grill to high. Melt butter in a small pan, add a bunch of spring onions, chopped and cook gently for 1-2 minutes to soften.
• Grill the smoked streaky bacon until crisp and golden, drain on kitchen paper, then break into small pieces.
• Drain the potatoes and toss with the spring onions, olive oil, some sea salt and freshly ground black pepper. Put the potatoes in a warmed serving dish and top with the bacon pieces. Drizzle with more olive oil if needed.