Potatoes Parmesan

READY IN: 4hrs 15mins
Recipe by Brookelynne26

From the Art of the Slow Cooker by Andrew Schloss

Top Review by NorthwestGal

What a wonderful way to dress up potato wedges. I didn't have russets, so I used gold potatoes instead. I used chicken broth, and I thought it (with the seasoned onions) contributed a lot of flavor and made the potatoes so moist and tasty. Thank you for sharing your recipe, Brookelynn26. We really enjoyed this dish.

Ingredients Nutrition

Directions

  1. Heat oil in large skillet over med-high heat. Brown the cut sides of to wedges in the hot oil in batches, about 2 minute per side; do not crowd the pan. Transfer the potatoes to a 5-6 quart slow cooker after browning.
  2. Add the onion to the oil in the skillet and cook over medium heat until tender, about 3 minute Add garlic, rosemary, salt, pepper, and flour, and stir till onion is evenly coated. Add broth and simmer until thickens slightly; pour over potatoes. Cover with folded kitchen towel and top with the lid. Cook 3-4 hours on high, or 6-8 hours on low, until tender. Remove the towel, scatter cheese on top, cover, and cook 3 minute or till cheese melts.

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