Tuscan Baby Potatoes I n Slow Cooker

Tuscan baby potatoes In Slow Cooker. Pour this 1 mixture into a slow cooker over raw baby potatoes and have a hearty dinner that is not the same every single time, rich, creamy, flavorful comfort.

Servings: 6

Ingredients

2 1/2 pounds baby potatoes, halved
1 cup heavy cream
1/3 cup finely chopped oil-packed sun-dried tomatoes (along with 1 tablespoon of the oil)
1/4 cup freshly torn parmesan cheese.
3 cloves garlic, minced
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes, crushed (or omitted, to keep it hot)
1 teaspoon kosher salt, and more to taste.
1/2 teaspoon black pepper
1 tablespoon unsalted butter (are optional, as an added richness)
Garnish (2 tablespoons chopped fresh parsley or basil).

Tuscan baby potatoes In Slow Cooker — Tuscan Softly cooked baby potatoes In Slow Cooker

Tuscan Baby Potatoes: Directions

Lightly coat the insert of your slow cooker with some oil or non stick spray. Place the raw and halved baby potatoes in the slow cooker and pour directly into it.
Combine the heavy cream, chopped sun-dried tomatoes, 1 tablespoon of the sun-dried tomato oil, grated parmesan, minced garlic, Italian seasoning, crushed red pepper flakes (if desired), kosher salt and black pepper in a medium bowl until blended. This is your 1 drizzling mixture.
Add the whole mixture of the cream and drizzle if evenly over the raw baby potatoes into the slow cooker, ensuring that as many potatoes as possible are covered. Pour the butter, in case it is used, on top.
Bake at LOW 4-5 hours or Bake at HIGH 2-3 hours, until the potatoes are extremely soft, when poked with a fork and the sauce has thickened and become creamy. Stir softly about halfway through, at least, when you are home, but that is not important.
Add flavor and add pinch more salt or pepper. Should the sauce be too thick you may add a splash of more cream or milk right in the slow cooker until it becomes loose enough to your preference.
Before serving sprinkle the Tuscan potatoes with chopped fresh parsley or basil. Serve it while it’s still hot from the slow cooker, and add plenty of creamy sun-dried tomato sauce on top of each plate.