WHY THIS RECIPE WORKS:
Cooking small whole potatoes in the slow cooker requires no prep work, frees up your stove, and turns out perfectly tender little spuds. For this supereasy and attractive side dish, we turned to fingerlings. We could put them into the slow cooker without any liquid whatsoever, and they retained their delicate sweetness without a hint of mushiness. To enhance their flavor, we added some olive oil, garlic, and scallions. Unlike with some other slow-cooker potato dishes, they cooked through properly without our having to cover them first with a sheet of parchment paper. Look for fingerling potatoes about 3 inches long and 1 inch in diameter. You will need a 5-to 7-quart slow cooker for this recipe. This recipe can easily be doubled in a 7-quart slow cooker, but you will need to increase the cooking time range by 1 hour.
SERVES: 4 to 6
TOTAL TIME: 5 to 6 hours on low or 3 to 4 hours on high
INGREDIENTS:
- 2 pounds fingerling potatoes, unpeeled
- 2 tablespoons extra-virgin olive oil
- 2 scallions, white parts minced, green parts sliced thin
- 3 garlic cloves, minced
- Salt and pepper
- 1 tablespoon chopped fresh parsley
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
INSTRUCTIONS:
- Combine potatoes, 1 tablespoon oil, scallion whites, garlic, 1 teaspoon salt, and ¼ teaspoon pepper in slow cooker. Cover and cook until potatoes are tender, 5 to 6 hours on low or 3 to 4 hours on high.
- Stir in parsley, lemon zest and juice, scallion greens, and remaining 1 tablespoon oil. Season with salt and pepper to taste. Serve.
