Slow-Cooker Roasted Potatoes
We have had the wildest autumn so far in southern Ontario because really, it feels like August. However, there were days that felt appropriate to bust out my crockpot and bust out I did! These potatoes are incredible; so simple and so jam-packed with flavour. This would be a great way to utilize the space in your oven for other dishes for the upcoming holiday season 🙂
Serves 4-6
2 tbsp extra virgin olive oil
2 tbsp cider vinegar
1 tbsp honey mustard
1 tsp Dijon mustard
1 tsp coarse salt
½ tsp pepper
3 Cloves garlic, smashed and coarsely chopped
680 g/ 1.5 pound baby potatoes (skin on, washed and patted dry)
In the crockpot itself, whisk together the olive oil, vinegar, both mustards, the salt and pepper. Then add in the garlic and potatoes, mix well to evenly coat the potatoes in the vinaigrette.
Cook on low for 3-4 hours or on high for 1-2 hours; until the potatoes are fork tender and slightly crusted.
Notes:
- Cut larger potatoes into large chunks in place of the baby potatoes.
A recipe for Slow-Cooker Roasted Potatoes; potatoes that are coated in a mustard vinaigrette then slow-cooked in your crockpot.
Slow-Cooker Roasted Potatoes
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp cider vinegar
- 1 tbsp honey mustard
- 1 tsp dijon mustard
- 1 tsp Coarse salt
- 1/2 tsp pepper
- 3 Cloves garlic , smashed and coarsely chopped
- 680 g baby potatoes (1.5 pound) (skin on, washed and patted dry)
Instructions
- In the crockpot itself, whisk together the olive oil, vinegar, both mustards, the salt and pepper. Then add in the garlic and potatoes, mix well to evenly coat the potatoes in the vinaigrette.
- Cook on low for 3-4 hours or on high for 1-2 hours; until the potatoes are fork tender and slightly crusted.
Recipe Notes
- Cut larger potatoes into large chunks in place of the baby potatoes.