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Rosemary Lemon Roasted Red Potatoes: Crock-pot or Not Recipe

Author Sonja

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

  1. Scrub the potatoes well.
  2. Quarter the potatoes. You can cut them smaller if desired; they will cook faster smaller.
  3. Place the potatoes in the slow cooker, and drizzle the oil on top of the potatoes along with the herbs and spices.
  4. Mix well right in the slow cooker.
  5. 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.
  6. The potatoes are ready when you can easily stick a fork into the potatoes.