Monday, September 17, 2018

Slow Cooker Baby Waxy Potatoes with Rosemary, Lemon Pepper Seasoning and Bacon Fat

What did I do with some of the new potatoes Ma grew and shared with me? Whipped up these Crock Pot Waxy Baby Potatoes with Rosemary. What I really love about this idea is, the slow cooker works well for when it's hot outside ~and~ for the holidays or times when stove and oven space are at a premium:@) I had a little over a half pound of potatoes and used my 2 quart crock pot (up to 1.5 lb of potatoes would have easily fit). This really did make the house smell great while cooking and if you should happen to have some leftovers, they'd make killer home fries for breakfast too.

Try to play nice and not to fight over those pieces with the yummy dark spots:@)

I did make this again using russet potatoes, that worked well too.
But red or yellow waxy potatoes would be my first choice.
 Recipe is easily doubled, tripled, etc for a bigger crowd, just use a larger crock pot.

Slow Cooker Baby Waxy Potatoes with Rosemary
For every:
generous 1/2 lb baby potatoes, cut into quarters or 1/2" thick pieces
1/2 tsp bacon fat
1 tsp lemon pepper seasoning-still lovin' the Walmart brand
1/2 tsp dried rosemary
1/4 tsp onion powder
  1. Add everything to crock pot, give it a stir. The bacon fat will melt... eventually:@)
  2. Place 2 paper towels over vessel and nestle lid on crock pot on top of paper towels.
  3. Set to high and cook for 2 hours total. Remove lid and stir after one hour. Add new paper towels and replace lid for last hour.
  4. Gently stir potatoes before removing from Crock Pot.
  5. Sprinkle with salt before serving if desired.
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