The Slow Cooker is not your first choice to use when it comes to roasting potatoes but, it has its benefits. It's economical, frees up space on your cooker,it uses less oil and is safer too as not everyone can lift a heavy roasting tray from the oven. Not everyone has an airfryer or a big oven- some people don't have access to a cooker at all, so this can be an alternative as you don't have to par boil the potatoes beforehand.
This came about on Christmas day when I had no space on the hob for another pot and the oven was full too....but I needed my roasties done as you can't have a Roast dinner without them...you just can't! I will use this method every time now as it's a lifesaver. The recipe is straightforward, although I've used some herbs/spices to enhance the flavour of the potatoes. You can leave them out and just use oil on its own if you prefer. Why not give this a try and let us know how you got on in the comments below. We love to hear your feedback x
Prep:-Add the dry ingredients including the stock cube (crumbled) to a bowl and mix together
Peel and rinse the potatoes. Cut in half or quarters if they are big.
Pat dry on a tea towel or use kitchen roll
Switch the SC on to High. Add half the oil. Add the potatoes. Drizzle with the remaining oil, turn them over to make sure they're coated on all sides.
Sprinkle over half of the spice mix.
Turn the potatoes over
Sprinkle over the remaining spice mix.
Place a tea towel/kitchen roll over the pot. Place the lid on and cook on high for 3hrs.
Turn them over every hour.
Repeat this process till they are cooked through and crispy on the outside. 3-4hrs appr depending on size of SC, potatoes etc.
Remove and drain on kitchen roll if needed.
Serve with your Sunday Roast
Easy Swaps:- Chicken stock cube for any flavour.
Onion salt for table salt.
Mixed herbs for rosemary.
Tip:- sprinkle with flour before cooking to give added crispness if needed.
Tip :- If they're cooked but not crispy enough take the lid off for 10mns.
Tip:- Use an unscented teatowel - I keep one aside that I use just for the SC that doesn't get softner added to.
The teatowel collects the moisture that the SC generates and stops the potatoes going soggy.
Ingredients
Directions
Prep:-Add the dry ingredients including the stock cube (crumbled) to a bowl and mix together
Peel and rinse the potatoes. Cut in half or quarters if they are big.
Pat dry on a tea towel or use kitchen roll
Switch the SC on to High. Add half the oil. Add the potatoes. Drizzle with the remaining oil, turn them over to make sure they're coated on all sides.
Sprinkle over half of the spice mix.
Turn the potatoes over
Sprinkle over the remaining spice mix.
Place a tea towel/kitchen roll over the pot. Place the lid on and cook on high for 3hrs.
Turn them over every hour.
Repeat this process till they are cooked through and crispy on the outside. 3-4hrs appr depending on size of SC, potatoes etc.
Remove and drain on kitchen roll if needed.
Serve with your Sunday Roast
Easy Swaps:- Chicken stock cube for any flavour.
Onion salt for table salt.
Mixed herbs for rosemary.
Tip:- sprinkle with flour before cooking to give added crispness if needed.
Tip :- If they're cooked but not crispy enough take the lid off for 10mns.
Tip:- Use an unscented teatowel - I keep one aside that I use just for the SC that doesn't get softner added to.
The teatowel collects the moisture that the SC generates and stops the potatoes going soggy.