Slow Cooker Roast Potatoes
4 standard portions
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Dietary & allergen details
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Ingredients
- 1 kg Potatoes
- 4 tablespoons Olive oil (extra virgin)
- 1 tsp Paprika
- 1 tsp Dried rosemary
- 1 tsp Garlic granules
- 1 tsp Onion powder
- 0.5 tsp Fine sea salt
- 1 Beef stock cube
Method
- Peel and cut 1 kg Potatoes. Place in a bowl of water and soak for about 10 minutes.
- Drain the potatoes and pat dry.
- Put the potatoes into your slow cooker. Add 4 tbsp Olive oil and stir to coat all the potatoes.
- Add 1 tsp Paprika, 1 tsp Garlic granules, 1 tsp Onion powder, 1 tsp Dried rosemary, 0.5 tsp Sea salt and 1 Beef stock cube. Mix well to evenly coat.
- Place a towel over the slow cooker bowl and put the lid on. Cook on high for 3 hours.
- Remove the lid and towel and turn all the potatoes over. Replace the lid and cook for a further hour.