I live in a “one oven” household; meaning, like the average person, I only have one oven to cook in, and around the holidays, timing cooking around large meals can be complicated. Here’s a tip I learned over past Thanksgiving festivities: use your slow cooker as a roaster!
Seriously, you can achieve perfect “oven roasted” potatoes in your slow cooker in just a few steps. I recommend starting this dish early in the day, since it will take 2-3 hours to cook the potatoes depending on size. I used extra small rainbow roasting potatoes, which have recently become abundant at my local grocery store.
For seasonings, I used a blend of cayenne, onion powder, garlic, parsley and oregano with a generous scoop of finely grated Parmesan cheese. My favorite kind to use in this step is the Kraft Grated Parmesan because it has a seemingly high ‘melting point’ – and won’t leave the potatoes sticking to the inside of the crock pot.
Toss the potatoes and seasonings in olive oil and place into the crock. Dot with butter and cover. Roast the potatoes for 2-3 hours on high or 4-5 hours on low, or until the potatoes are softened and pierce easily with a fork. I stirred mine every 45 minutes or so, to make sure the potatoes cooked evenly.
Sprinkle fresh Parmesan cheese over the potatoes and serve right away.
- In a large bowl, toss the potatoes in the olive oil and cayenne pepper, onion and garlic powder, oregano, and parsley. Season with salt and pepper. Stir in minced garlic and grated Parmesan.
- Spray the crock pot with cooking oil. Pour the potatoes into the crock pot and dot with butter.
- Roast the potatoes in the crock pot, covered, on high for 2-3 hours (on low 4-5 hours) or until the potatoes are fork tender.
- Sprinkle the potatoes with the fresh Parmesan and serve right away. Enjoy!