New York Times best-selling author, slow cooking expert, mom of three
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A Year of Slow Cooking

Sunday, October 10, 2010

Slow Cooker Irish Potatoes Recipe


Next time you're assigned a side dish for a potluck, don't roll your eyes. Bring along Irish Potatoes---
They're magically delicious!

HA!


The Ingredients.
serves 8 to 10
2 1/2 pounds potatoes, cut into wedges (I used Russet, and didn't peel; red would work great too)
1/2 cup water
1/2 cup butter, melted
1 tablespoon lemon juice
1 tablespoon dried parsley
2 green onions, sliced
3 teaspoons dried dill
1/4 teaspoon kosher salt (might want more to taste if you use unsalted butter)
1/4 teaspoon black pepper

The Directions.

Use a 6-quart slow cooker. Put the cut potatoes and water into the slow cooker (READ this carefully! only potatoes and water so far!). 
Cover and cook on low for 5 to 6 hours or until the potatoes are fork tender. Drain the accumulated liquid and put the potatoes back in the crock. Toss potatoes with melted butter, lemon juice, sliced green onion, and all seasoning.
Keep potatoes on the warm setting and serve right out of the pot.

The Verdict.

This was our offering at a potluck dinner party, and they were well received. I liked the tartness from the lemon combined with the velvety coating the butter and herbs provided. These are fun, different, and memorable---all good things to bring along to a potluck!


more potatoey goodness from the crockpot:

11 comments:

Kristy Powell said...

PERFECT timing Stephanie! I was wondering what to do with the little bag of red potatoes in my fridge! I'm making steak for dinner on Sunday, and am definitely going to try out this recipe for the "magical" taters! Thank you!!

The Boob Nazi said...

This totally reminds me of my time in Ireland. The potatoes were all red and very small, but we had them at EVERY meal. Thanks for the memories today.

Boo's Mom said...

So, can I ask you about potatoes and the slow cooker? Because when I was a newlywed, I confidently put cut-up potatoes into my crockpot, with seasonings and I don't remember what else, and went off to work... and when hubby and I returned home to eat our dinner, we were faced with a terrifying gray mess. He's never let me forget it, though my cooking's been stellar before and since.

What's the secret? If you're guessing I've been afraid to try again, you're right. And yet, your Irish Potatoes look soooo good.

Thanks for the great site & wonderful recipes.

quinn said...

This looks like a tasty way to cook potatoes, but I have to ask (because I am Irish) - what makes this an "Irish Potatoes" recipe?

Stephanie O'Dea said...

Hi Boo's mom--
huh!I bet the meat and/or seasoning discolored your potatoes. They'll take on color from broth or gravy. In this situation they won't though. ;-)
you can certainly start with the baked potatoes to ensure the color!

quinn, the magically delicious part? I think it's just the tie in of potatoes=Irish. and lemony potatoes with green onion and dill is too much of a mouthful. ;-)

LibbyD said...

Living where electricity rates are very high, I question the economy of six hours of an electric cooker versus twenty minutes of propane (for my stove top) just to cook the potatoes....all the flavourings are added at the end.
The taste sounds great, but why use a slow cooker?

gfe--gluten free easily said...

So simple, Steph--thanks! I'm always happy to add to my potato repertoire! ;-)

I can't tell you how wonderful it was to spend time with you this past weekend at BlogHer Food! Not enough time (never enough, right?), but quality, friend time none the less. Much appreciated! :-)

xoxo,
Shirley

Kristen said...

Add oregano instead of the dill and voila! you have greek potatoes!

claire said...

I can't keep up with all the goodness you are posting these days-I am still trying to make the pesto lasagna you shared a few weeks back!

Lipstick Momma said...

I tried this recipe today... it was very simple to put together! Perfect for a busy Saturday. The verdict at MY house? I have 3 teenagers in the house, and there are NO leftovers! So there ya go. Thanks for sharing the recipe!

Sarah G said...

And I thought I hated dill.....loved being able to use fresh parsley from my garden!

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