Slow Cooker Roasted Potatoes

Love, love, love roast potatoes - who doesn't, and as I've mentioned before I also love, love, love my slow cooker, so what better way to combine the two but with these tender little mouthfuls.  This is also a great way to cook them for a big dinner if your oven is full of other delicious items, and you don't have room.

Slow Cooker Roasted Potatoes
Serves 6-8

2 lbs potatoes, peeled and cut into 1.5 inch pieces
6 cloves garlic, peeled
2 Tbs olive oil
1 Tbs fresh rosemary, snipped OR 1 tsp dried, crushed
1 tsp salt
1/2 tsp black pepper

• in a large bowl toss the potatoes and garlic with the oil, rosemary, salt and pepper to coat.
• place potato mixture in a 3-4 quart slow cooker, cover and cook on high-heat for 3 to 4 hours or until potatoes are tender when pierced with a fork (use high heat, as low heat won't crisp up the potatoes on the outside.)

 I used dried rosemary and crushed it slightly in a pestle and mortar.

combine everything together - easy peasy.

I got my timing off a little today, and they weren't as crispy as I would of liked them, so I popped them in a baking tray and baked them in the oven along side the prosciutto wrapped salmon that we were having, just to crisp the edges a little.