Easy Slow Cooker Roast Potatoes
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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Ingredients
- 8 Maris Piper Potatoes (peeled and chopped into 2-3 inch chunks)
- 5 tbsp Olive Oil
- 1 Beef Oxo Cube (crumbled)
- 1 tsp Dried Rosemary
- 1 tsp Onion Salt
- 1 tsp Smoked Paprika
- 1 tsp Garlic Granules
- 1 tsp Salt
Method
- Heat the olive oil in the slow cooker basin on the high setting.
- Soak the potatoes in a bowl of cold water for 30 minutes (up to 24 hours).
- Drain the potatoes and thoroughly pat dry with kitchen roll or paper towels.
- Carefully place the potatoes in your slow cooker and spoon over the hot oil. Sprinkle in the herbs and spices and mix to coat each potato.
- Place a tea towel under the lid (fold the sides of the tea towel up over the lid) and cook the potatoes for 3 hours on high. Remove the tea towel and lid and cook for a further 1-2 hours until golden and crispy.
- For extra crispy potatoes, place them in a roasting tray and cook in a hot oven (220 ยฐC) for 5โ10 minutes.