Rosemary Lemon Roasted Red Potatoes~fix them and forget this gourmet side in the crock-pot or roast them in the oven.
We often have a big bag of russet potatoes to wade through, so red potatoes are such a treat to us! Roasted Red Potatoes are something you might find in a fancy restaurant, yet they are so easy to make!
And guess what? You can roast vegetables in the crock-pot! Yes, you can! If you want your vegetables browned a bit, I think the key is to have only one layer of vegetables in the crock-pot so all of the vegetables get some kind of contact with the slow cooker. So do not fill the crock-pot two-thirds of the way (which is normal for most slow-cooker cooking) with vegetables if you want them to turn out like oven-roasted vegetables. I have have loaded up the crock pot completely with vegetables, and you end up with soft veggies. That’s great if that’s the end result you want. Also, don’t use a lot of oil since the moisture seems to soften the veggies more rather than brown them. I want my veggies a bit browned.
My Ellie girl (seven years old) is in LOVE with lemons (her favorite food now is lime. It used to be grapefruit for six years; do I have a strange daughter? I love it!). I wanted to create a lemon roasted red potato that would delight her. Rosemary seemed like the perfect match with the lemon!
The Verdict: These are such a great way to prepare the potatoes. It’s so easy because you can fix them and then forget them for a while.
Rosemary Lemon Roasted Red Potatoes: Crock-pot or Not Recipe
Ingredients
- 6 medium red potatoes or more if you would like: just add a little more oil and spices
- 3 T lemon juice or even better, slice 3/4 of a lemon
- 3 T olive oil
- 2 T minced garlic or even better, use whole garlic cloves
- 1-2 T rosemary
- 1 t pepper
- a dash of cayenne pepper for good measure
- a little salt to taste
Instructions
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Scrub the potatoes well.
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Quarter the potatoes. You can cut them smaller if desired; they will cook faster smaller.
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Place the potatoes in the slow cooker, and drizzle the oil on top of the potatoes along with the herbs and spices.
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Mix well right in the slow cooker.
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Cover and cook on high for 2 1/2 hours, stirring every 45 minutes to an hour. If you cook on low, cook for 4 hours, stirring every hour.
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The potatoes are ready when you can easily stick a fork into the potatoes.
For Oven Directions:
- Place oiled and seasoned potatoes on a baking sheet.
- Bake for 35 minutes at 450 degrees, stirring every 7 minutes or so.
- The potatoes are done when the are soft and slightly browned.
Want 8 other slow cooker recipes for Thanksgiving?
Interested in more crock-pot recipes? Here is our complete list of crock-pot recipes.
What a great idea. I love anything you can do ahead of time and these potatoes sound really good!
I would love it if you would share this at the Smart Solutions linky party. You can link up here:
http://theprudentpantryblog.blogspot.com/2012/07/prudent-projects-and-smart-solutions_27.html
Have a great day!
Looks delicious! My husband’s Irish and so we love our potatoes. Will have to try!
Hi Sonja! I love the way this recipe looks and sounds! And to cook it in the crockpot instead of the oven? Genius! I couldn’t hardly stand the thought of turning on the oven for these, in this heat! But the crockpot, yes! I will purchase some red potatoes to go on the menu for next week! Thanks for sharing! Blessings from Bama!