These potatoes are the perfect accompaniment to any dish: meat, fish, chicken, a hamburger ... they are delicious! And, as always with our Crock Pot, very easy to prepare.
Ingredients:
- 21 oz of potatoes for frying (for example of the Monalisa variety).
- 1 teaspoon of dried thyme
- 1 teaspoon of dried parsley
- 1/2 teaspoon of spicy paprika
- 1 teaspoon of sweet paprika
- Salt
- Black pepper
- 3 tablespoons of olive oil
Recipe:
- Wash the potatoes and peel them.
- Cut the potatoes into wedges in this way: each potato in half lengthwise, in turn, cut those two halves in two and, in turn, each in two. In this way, you will have 8 segments of each potato.
- In a large bowl, pour the oil, thyme, parsley, sweet paprika, spicy, a pinch of salt and another of black pepper.
- Mix well and add the potato wedges.
- Stir the potatoes well so that they are impregnated well with the spices.
- Cover the Crock Pot tray with a sheet of baking paper, so that the corners protrude from the pot.
- Place the potatoes inside, cover the pot with a cloth and put the lid on top. (We put the cloth so that it absorbs moisture from cooking and the potatoes do not stick together).
- Cook for 3 hours in HIGH with the lid on.
- Mix the potatoes from time to time by pulling some of the corners of the baking paper (without lifting the lid).
Bon appétit!
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