Slow Cooker Roast Potatoes
Learn how to make the best slow cooker roast potatoes. No need for par-boiling, just peel, chop, mix, and let the slow cooker do the work.
Servings: 4 servings
Calories: 326kcal
Equipment
- Slow cooker or Crock Pot
Ingredients
- 1 kg of Potatoes
- 4 tablespoon of Olive oil extra virgin
- 1 teaspoon of Paprika
- 1 teaspoon of Dried rosemary
- 1 teaspoon of Garlic granules
- 1 teaspoon of Onion powder
- 0.5 teaspoon of Sea salt
- 1 Beef stock cube
Instructions
- Peel and cut 1 kg of Potatoes. Place in a bowl of water and soak for about 10 minutes.
- Drain the potatoes and pat dry.
- Put the potatoes into your slow cooker. Add 4 tbsp of Olive oil and stir to coat all the potatoes.
- Add 1 tsp of Paprika, 1 tsp of Garlic granules, 1 tsp of Onion powder, 1 tsp of Dried rosemary, 0.5 tsp of Sea salt and 1 Beef stock cube. Mix well to evenly coat.
- Place a towel over the slow cooker bowl and put the lid on. Cook on high for 3 hours.
- Remove the lid and towel and turn all the potatoes over. Replace the lid and cook for a further hour.
Notes
- Make sure to cut the potatoes evenly so that they all cook at the same rate.
- Don't overcrowd the slow cooker. They need to be in a single layer so that they can get brown on all sides.
- Make these extra special by grating some Parmesan cheese on just before serving.
- You can also use this method to make potato wedges.
Nutrition
Serving: 1portion | Calories: 326kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 0.04mg | Sodium: 551mg | Potassium: 1083mg | Fiber: 6g | Sugar: 2g | Vitamin A: 256IU | Vitamin C: 49mg | Calcium: 35mg | Iron: 2mg
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