This is a tasty and fuss-free way to cook potatoes, and fresh rosemary makes them extra-special. Serve these potatoes along with a roast or skillet chicken or meat main dish.
Cook Time: 5 hours
Total Time: 5 hours
Ingredients:
- 2 1/2 to 3 pounds potatoes, red skinned, peeled or left unpeeled
- 4 to 6 small sprigs fresh rosemary
- 6 to 8 ounces country ham, rinsed, or diced smoked ham
- 2 cloves garlic, thinly sliced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 2 tablespoons butter
- 3 cups chicken broth
Preparation:
Cut potatoes into 2-inch chunks. Dice ham.
Layer potatoes with ham, rosemary leaves, and sliced garlic, sprinkling each layer with a little salt and pepper. Tuck a bay leaf among the potatoes, then pour chicken broth over all. Dot with butter and cook on HIGH for 5 to 6 hours, until potatoes are tender.
Discard bay leaf and spoon into a serving bowl.
Serves 6.
More
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Crockpot Scalloped Potatoes with Ham
Crockpot Hash Brown Casserole
Cheesy Crockpot Potatoes
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