Slow-cooked Sunday turned into a mish-mash of dishes. I prepped a few dishes before spending the entire day at Ikea – it’s not that close to me – and hubby spent the day golfing – at a course that is not that close to us. We didn’t do our usual family trip to the market; we had no main dish. I was planning to stop at the market on the way home, but Ikea had different plans for me. I knew I should have bought a bag of Swedish meatballs…I made it home in time for kick off.
The golf course was way up north somewhere, nearly a two hour drive. They were playing behind a slow-poke foursome and their game took about 5.5 hours. He didn’t have time to stop at the market either; he got home after half-time.
When he walked in the door he loved the smells wafting through the house. “It smells like holidays.” The rosemary from the potatoes, the sweet potato savory tart and the caramel apple dumplings made you forget about a main dish.
Who could eat though? The Pats v Jets game was a nail biter. Good thing I don’t bite nails, mine are nicely manicured; I just screamed a lot and drank wine.
Before overtime started, I heated up some frozen pumpkin chili from a batch I’d made a couple of weeks ago to supplement the potatoes. I’m thinking now that a Spanish tortilla or frittata would have been better to showcase the potatoes. These were, without a doubt, the best roasted potatoes I’d ever made. (Th Pats won, btw.)
Slow-Cooked Roasted Herbed Baby Red Potatoes
- 2 lbs baby red potatoes, quartered
- 2 cloves garlic, chopped
- 2 tbs Devo Olive Oil Tarragon EVOO
- 3 fresh rosemary sprigs, snipped
- Freshly ground seal salt and pepper, to taste
What you do:
- Place all ingredients in cooker.
- Toss to coat potatoes evenly.
- Cover and cook on high for 3 to 4 hours, or until potatoes are tender, occasionally stirring, gently.