Slow Cooker Purple Parmesean Potatoes


Aren’t slow cookers just the best?  They take little to no prep of ingredients.  If you are in a hurry you set them in the morning before you leave and your meal or side is finished by the time you get home from work.  That’s not even mentioning the amazing smell when you open the door at the end of a long day.  These potatoes are pretty, creamy and cheesy.  Yum.

Start by cleaning them and slicing them in half.  If they are large, quarter them.  Some of the little tiny ones went in whole.  Feel free to mix with baby red skins or white potatoes as well for a different look to the dish.  Put them into the crock pot.  Aren’t they beautiful?

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Next you toss them in a small amount of olive oil and add a few Tablespoons of butter as well (not melted).  I put in three whole cloves of garlic to add to the flavor.  Mix up your spice blend.  Here is what I used :

imageSalt, pepper, dill, and celery seed.  You can match the spices to your dish, just remember that the main flavor in these potatoes is the parmesean that is added at the end, you don’t want to add any spices that would over power.

Set the crock pot on low for 6-8 hours.

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…….insert a long work day here………

You return home and open the door to your house and a greeted with the warm smells of garlic and herb that have been slow cooking all day.  ahhhh.

Prepare the rest of your meal, and just before serving, open the crockpot, remove the garlic cloves and give it a stir.

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The potatoes will get coated with the liquid from the bottom so the parmesean cheese will stick to each of them.  Toss with the amount of cheese you enjoy…….I enjoy a lot.

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You are are ready to serve!  We had these potatoes with simple grilled chicken and sliced tomato with balsamic glaze.  What did you have your with?  Enjoy!

 


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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