Crock Pot cooking is awesome on so many levels. When cooking a lot of different dishes, utilizing your crock pot leaves the oven free for other things. When doing a big backyard grill-fest, using your crock pot keeps everything simple without heating up the house. Crock pots are for every season and every reason.
Recently my family was coming over for a barbecue. That meant a sit-down dinner for twelve. With that many people in the house, and the high for the day over 100 degrees, the last thing I wanted to do was to turn on an oven. Crock pots to the rescue! Crock pot beans, a big pot of corn on the backyard grill, and oven-roasted potatoes, only these roasted beauties were made in a crock pot. All I can say is delicious! And we all managed to stay cool.
Seasoned Crock Pot Roasted Potatoes
6 large Russet Potatoes
1 teaspoon Kosher Salt
1 teaspoons Black Pepper
1 teaspoon Garlic Powder
1 teaspoon Dried Minced Onion
1/2 teaspoon Smoked Paprika
1 teaspoon Parsley Flakes
1/4 cup Chicken Broth
1/4 cup Butter
Scrub potatoes well and cut into wedges. Lay sliced potatoes out on a large rimmed baking sheet.
Mix together the seasonings in a small bowl. Sprinkle the potatoes with the seasoning blend evenly making sure to coat all the potato wedges. If necessary, give the potatoes a good toss to coat well. Dump potatoes into the crock pot.
Pour broth over the potatoes. Cut butter into small pieces. Place butter evenly across potatoes. Cover and cook on high for 2 hours, reduce to low for another 2 hours or until potatoes are fork-tender.