Good Eating Tuesday: Herby Slow Cooker Baby Potatoes

Bacause it was raining this past Friday, I cooked in for our weekly Friday company: baked boneless chicken thighs, Green Giant Steamer Tuscan Broccoli and Herby Slow Cooker Baby Potatoes, since I could use convenient herbs growing outside.

For great boneless baked chicken thighs, I like to use instant potato flakes:
Season the pile of instant potato flakes on a plate with salt, pepper and whatever other seasoning you like: rosemary, Italian herbs, garlic powder, etc.
Coat the chicken thighs in the seasoned flakes, place in a oil sprayed baking pan with their smooth outer side down first and bake in 400 to 425 degree oven for 15 to 20 minutes.
Then turn thighs over with fork and return to oven. (if I have leftover seasoned flakes, sprinkle tops of the side just turned up)  Bake another 20 to 30 minutes until thighs are pretty golden brown. 
The potato flakes make the thighs super moist.

The Herby Baby Potatoes in a slow cooker is simple, but the original recipe left them whole.
 Over and over I find leaving them whole in these recipe doesn't result in the most tender baby potatoes, so I recommend cutting them in half.
 It just makes them cook more effectively. 
(I forgot to take a picture, so the photo is the Pinterest photo)

Herby Slow Cooker Baby Potatoes
Ingredients
2 packages of baby potatoes cut in half
2 Tablespoons olive oil
2 to 3 garlic cloves, crushed
4 Tablespoons butter, cubed
1 Tablespoon fresh minced parsley
2  to 3 teaspoons fresh chives, chopped
1 teaspoon salt
1/4 teaspoon pepper

Herb alternatives:
Use a Tablespoon each of chopped fresh Rosemary and Thyme plus Parsley. (This is what I used.)
You may also use dried herbs, but use less: just a teaspoon each of dried parsley, dried chives or anything dried, because the flavor of dried herbs is more potent.
A teaspoon or two of just Herbes de province might be tasty!

Directions:
Add halved baby potatoes to slow cooker, then add olive oil, crushed garlic and herbs. Toss potatoes to coat, then scatter butter cubes over top. Cover with lid and set to LOW to cook around 6 hours; use HIGH if you want them to be done in around for 4.
My slow cooker has a "Warm" setting I can turn it to if things are done ahead of serving time.

Comments

Popular posts from this blog

Wednesday Garden Pic: Mole Cricket Hunting

Garden Pic Wednesday: Setting Sun Yellow Flag Iris

Garden Pic Wednesday: Butterfly Weed & Basil

Mama Kat Thursday: If I Could Have Any Holiday Celebration...

Garden Pic Wednesday: Shades of Autumn