Crock It! Potatoes Parmesan


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As a nice Irish girl, I’m naturally attracted to potatoes. I’d even say I haven’t met a potato I didn’t like. So when I came across this recipe claiming to make the potatoes the star of the meal- I just had to try it. Let me say, I was not disappointed. The flavor is great and the cheese melted on top is a winner!

Potatoes Parmesan

3 Tbs. olive oil
2 Pounds russet potatoes scrubbed and cut into 6 to 8 wedges each
1 Medium onion halved and cut into thin slices
3 Cloves garlic, minced
1 Tsp. chopped fresh rosemary
1 Tsp. kosher salt
¼ Tsp. coarsely ground black pepper
1 Tbs. flour
1 ¼ Cups chicken or vegetable broth
¼ Cup finely grated Parmesan cheese

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What’s Next
1. Heat the oil in large skillet over medium-high heat.
2. Brown the cut sides of the potato wedges in the hot oil in batches, about 2 minutes per side. Do not crowd the pan. Transfer the potatoes to a 5-to-6 quart slow cooker after browning.
3. Add the onion to the oil in the skillet and cook over medium heat until tender, about 3 minutes.
4. Add the garlic, rosemary, salt, pepper, and flour, and stir until evenly coated.
5. Add the broth and simmer until it thickens slightly; pour over the potatoes.
6. Cover with a folded kitchen towel, and top with the lid.
7. Cook for 3-4 hours on high, or 6-8 hours on low, until the potatoes are tender.
8. Remove the towel, scatter the Parmesan over the top, cover, and cook for 3 minutes, or until the cheese melts.

Notes from my experience:

  • While the pre-cooking of potatoes in the oil is messy it’s worth the extra step. Dry your potatoes first with paper towels to avoid too much splattering oil.
  • I have tried both a frying pan and a Dutch oven (to avoid an overly messy stove) and found the frying pan much easier to use when flipping the potatoes–not as easy as it sounds.
  • I have also tried this recipe with Yukon Gold potatoes. I love the sweetness of the Yukons with the Parmesan!
  • In the final steps I did find it difficult to remove the potatoes while keeping the melted cheese intact. So, the second time I made it I placed the potatoes in a shallow baking dish, sprinkled (well, okay covered) them with cheese and placed under the broiler for a few minutes. Nice crispy cheese on top.
  • I think Gruyere cheese would work well in place of the Parmesan; maybe for next time.

Want to know more about my Crock It! Series? You can read all about it here.

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