Red potatoes, particularly small new potatoes, are firm and hold their shape well when cooked. Their attractive outer skin of red makes them ideal for cutting into wedges or slices with the peels intact and roasting with a selection of herbs and spices. Savory roasted potatoes make the ideal side dish for meats and fresh vegetables. Roasting red potatoes in the crock pot takes the work out of roasting and provides a tasty alternative to mashed potatoes.
Things You'll Need
6 to 8 medium red potatoes
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
1 teaspoon chopped basil
Dash black ground pepper
Wash red potatoes and scrub lightly with a vegetable brush to remove any soil. A light scrubbing is all that is needed to remove dirt. Scrubbing too vigorously removes the skin, which is part of the appeal of red potatoes.
Cut into ½ to ¾ inch wedges. Dry with paper towels and set aside.
Pour two to three tablespoons of your favorite vegetable oil in a large bowl. Olive oil is a good choice, but herbed oils can also be used.
Place the potatoes in the oil and stir to evenly coat the wedges with oil. Sprinkle with chopped basil, thyme, rosemary and ground black pepper. Stir to coat with the herb mixture.
Melt two tablespoons of margarine in the bottom of the crock pot and add the potato mixture.
Set on low heat and allow to roast for four to five hours or until fork tender.
Substitute herbs of your choice. If you do not have access to fresh herbs, a teaspoon or two of dried Italian seasoning is a great substitute.
Add minced onions or minced garlic for a change of pace.