Roasted Red Potatoes In The Crock Pot Recipes

ROASTED RED POTATOES IN THE CROCK POT

Roasted Red Potatoes in the Crock Pot image

Make and share this Roasted Red Potatoes in the Crock Pot recipe from Food.com.

Provided by Hazeleyes

Categories Potato

Time 4h15m

Yield 6

Number Of Ingredients 6

Ingredients

6 -8 medium red potatoes
2 teaspoons italian seasoning
2 -3 tablespoons olive oil
2 tablespoons of melted butter
1/2 teaspoon coarse salt
1/2 teaspoon ground pepper

Steps:

Wash the potatoes and scrub lightly with a vegetable brush. Scrubbing too vigorously removes the skin, which is part of the appeal of red potatoes.
Cut into 1/2 to 3/4 inch wedges. Dry with paper towels and set aside.
Pour the olive oil into a large bowl and add the potatoes; stir to evenly coat the wedges.
Sprinkle with the seasoning, and stir well.
Pour the melted butter into the bottom of the crock pot, and add the potato mixture.
Ste the crock pot on low, and allow to roast for 4-5 hours until fork tender.

Nutrition Facts : Calories 223.3, Fat 8.6, SaturatedFat 3.1, Cholesterol 10.2, Sodium 266.1, Carbohydrate 34, Fiber 3.7, Sugar 2.8, Protein 4.1

ROBYN'S CROCK POT HERB ROASTED POTATOES

Robyn's Crock Pot Herb Roasted Potatoes image

This is an easy side dish recipe for the crock pot. Adjust seasonings to your liking because I don't know if the measurements are exact. I also make these in the oven, just bake at 350 degrees for 30-45 minutes or until tender.

Provided by Robyns Kitchen

Categories Potato

Time 5h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

6 medium potatoes
1/4 cup water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon instant minced onion
1/2 teaspoon dried dill
1 teaspoon italian seasoning
1 teaspoon dried parsley
4 tablespoons butter

Steps:

Chop potatoes into half moons (slice potato in half longways, then into pieces). Place into crock pot.
Add water and sprinkle with all the herbs and seasoning. Stir to distribute the herbs.
Add butter in separate pieces on top of the potatoes.
Cover and cook on low for 5 hours or until tender.
Note: It may take less time to cook, I'm never home to check when they are actually ready! I've let them cook up to 8 hours and they are still good.

Nutrition Facts : Calories 353.5, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 703.8, Carbohydrate 57.1, Fiber 7.3, Sugar 2.6, Protein 6.8

SLOW-COOKER RED POTATOES

Slow-Cooker Red Potatoes image

I put my slow cooker to work to fix these saucy spuds. The side dish features cubed red potatoes that are cooked in a creamy coating until tender. Be sure to stir the mixture before serving to help the sauce thicken. - Elaine Ryan, Holley, New York

Provided by Taste of Home

Categories Side Dishes

Time 5h15m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

7 cups cubed uncooked red potatoes
1 cup 4% cottage cheese
1/2 cup sour cream
1/2 cup cubed process cheese (Velveeta)
1 tablespoon dried minced onion
2 garlic cloves, minced
1/2 teaspoon salt
Optional: Paprika and minced chives

Steps:

Place the potatoes in a 3-qt. slow cooker. In a blender, puree cottage cheese and sour cream until smooth. Transfer to a large bowl; stir in the process cheese, onion, garlic and salt. Pour over potatoes and mix well., Cover and cook on low for 5-6 hours or until potatoes are tender. Stir well before serving. Garnish with paprika and chives if desired.

Nutrition Facts : Calories 179 calories, Fat 6g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 342mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.

SLOW COOKER ROASTED VEGETABLES

Slow Cooker Roasted Vegetables image

Provided by Camille

Yield 8

Number Of Ingredients 7

Ingredients

6 baby red potatoes (cut into bite-sized pieces)
2 carrots (peeled and sliced)
1 onion (cut into bite-sized pieces)
2 zucchini (cut into bite-sized pieces)
1 Tablespoon olive oil
1 (0.7 ounce) package dry Italian dressing mix
1/2 cup grated Parmesan cheese

Steps:

Wash, dry and cut vegetables.
Place vegetables in a gallon-sized resealable bag.
Pour olive oil on top of vegetables.
Sprinkle package dry Italian seasoning over the vegetables.
Seal bag closed and shake to coat vegetables evenly in oil and seasoning.
Spray slow cooker with nonstick cooking spray and pour seasoned vegetables inside.
Cook on low for 5-7 hours or high for 3-4 hours.
Sprinkle Parmesan cheese on top before serving.

Nutrition Facts : Servingsize 1 serving, Calories 791 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 266 mg, Carbohydrate 179 g, Sugar 26 g, Protein 23 mg

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