Name: Crock Pot Red Potatoes with Rosemary
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 6 Servings
Cuisine: American
Ingredients: 3 pounds baby red potatoes; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 4 clove garlic; 1 tsp dried rosemary; all-purpose seasoning; 0.25 cup Parmesan cheese; 2 tablespoons fresh parsley

Crock Pot Red Potatoes with Rosemary cover

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Crock Pot Red Potatoes with Rosemary

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Ingredients

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Instructions

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Instructions

Lightly coat the inside of a slow cooker with nonstick cooking spray.

Place potatoes, olive oil, butter, garlic, and rosemary into the slow cooker; season with house seasoning blend and toss to coat.

Cover and cook on high for 2-3 hours, or on low for 4-5 hours, or until tender.

Sprinkle with grated parmesan cheese and fresh parsley and serve immediately.

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Nutrition

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Tips & Tricks (5)

Dry Your Potatoes First 💧
Pat the red potatoes completely dry before adding to the crock pot to ensure they develop a crispy exterior and absorb seasonings better rather than steaming in excess moisture.
Layer Your Fat Strategically 🧈
Toss potatoes in butter and olive oil first, then layer them in the crock pot rather than mixing everything together, allowing the fat to coat evenly and create better browning when transferred to a skillet at the end.
Toast Dried Rosemary Beforehand 🌿
Lightly toast the dried rosemary in a dry pan for 30 seconds before adding to release its essential oils and intensify the herbal flavor throughout your dish.
Finish with High Heat Searing 🔥
After slow cooking, transfer the potatoes to a hot skillet with the cooking liquid to sear them on high heat for 2-3 minutes, creating the promised crispy exterior while keeping the inside tender.
Add Parmesan at Service Time ✨
Sprinkle freshly grated Parmesan cheese and fresh parsley only after plating to prevent the cheese from melting into the potatoes and losing its sharp flavor and appealing texture.