Garlic Herb Crispy Potatoes
Thank you to Crock-Pot® for sponsoring this post! All views expressed here are my own
I am a potato-lover. I eat potatoes year-round, but they especially speak to me in the fall. They make the perfect side-dish for any holiday gathering, and they’re low stress when it comes to cooking for big groups of people.
My life has become especially easier now that I am the owner of the 8-quart Crock-Pot® Express Crisp Pressure Cooker. This multi-functional cooker can pressure cook, slow cook, brown/sear, sauté, or steam, and the best part — it can now finish off foods to crispy perfection!
Slow cooking makes food tastes delicate and flavorful, but let’s be honest, there are times when you just don’t plan ahead. That’s when pressure cooking comes in handy. You get that same. slow-cooked flavor without the wait. With the pressure cook setting using the Crock-Pot Express, your food cooks up to 70% faster than traditional cooking. And with the crisping lid, you can now air-fry foods to give them a crisp, finished texture. Consider me IMPRESSED.
Now back to the potatoes. These Garlic Herb Crispy Potatoes are quick, flavorful, and crisped to perfection. They’re the perfect laidback recipe for hosting, especially since the 8-quart capacity of the Crock-Pot express can serve 10+ people. They’re completely vegan but loaded with flavor, and they will definitely be on the menu in my home all season long.
Ingredients (serves 4-6)
3 lbs baby red and gold potatoes
4 cloves garlic, chopped
1 tsp dried oregano
1 tsp dried rosemary
3/4 tsp sea salt, plus more to finish
1/2 tsp black pepper
3 tablespoons olive oil
1/2 cup vegetable broth
1/2 cup chopped parsley
1. Wash and gently scrub potatoes. Cut potatoes into 1-inch wedges.
2. Add potatoes to your Crock-Pot Express along with garlic, oregano, rosemary, salt, and olive oil. Toss to coat, and then add in the vegetable broth. Close and lock the lid, and set the cooking time to 7 minutes on high pressure.
3. Once done, press stop, and turn the valve to the valve to the steam release position. Once pressure has released, remove the pressure lid, and place the crisping lid onto the cooker. Set temperature to HIGH, and time to 15 minutes. Press start. Check the potatoes after 15 minutes, and crisp for 5 more minutes if they’re not to desired texture.
4. Finish potatoes off by mixing in fresh parsley and more salt, if desired. Serve warm.
