Fresh and flavorful local potatoes are all over our markets lately. If you’ve yet to taste a spud not long out of the ground, you’re in for a savory treat. Our area farmers are offering mostly reds and yellows. Get yourself some smallish taters, two inches or so across, and roast ’em outside in your slow cooker.
SLOW COOKER-ROASTED POTATOES around our house this barely serves 3
- 1 1/2 pounds small (about 2 inches across) red or yellow potatoes
- 1 Tablespoon olive oil, preferably organic, plus just a little more
- 1 teaspoon kosher salt–I like Diamond brand
- up to a whole head of garlic cloves, peeled (use at least 1/2 dozen)
- 3 good-sized (about 6″–that’s a good size) sprigs of fresh rosemary
- 1 good-sized sprig of fresh thyme
Wash and dry your potatoes. Put them in the crock, drizzle with the olive oil and sprinkle on the salt. Mix them up. Rub your garlic cloves with olive oil and nestle them amongst the potatoes. Some of the garlic might sneak down to the bottom but try not to let the cloves touch the crock. Rub your herb sprigs with olive oil and lay them on top of the potatoes and garlic. Roast on high for about 3 hours. The potatoes are done when you can poke right through them with a pointy implement. If they roast a little longer you’ll get crispier skins.