OK not going to babble much here. Thanksgiving is tomorrow! One by one the dishes are coming together. We are celebrating as usual with our close friends – we are all a big family 🙂 So I have signed up for only a couple. But you know me, I do have to make an extra one too 🙂 And how could I not make this baby potatoes dish which was such a huge hit last year! I never got to post the recipe before. Hence this year I am determined to! Everyone needs to get a chance to taste this yummy dish – did I say baby potatoes? Yes and that too slow cooked with lots of herbs and garlic and some lemon zest. A bit of curry flavors mixed with some of the traditional Thanksgiving flavors of rosemary and thyme! And then a final drizzle of EVOO! Need I say more!
2 1/2 lbs baby potatoes (washed thoroughly and big ones cut into two)
4 tbsp olive oil
1 cup water
3 tsp sea salt
1 tsp ground black pepper
1 tsp turmeric powder
1 tsp coriander powder
1 cup chopped fresh cilantro leaves
1 cup chopped fresh mint leaves
1 tsp dried rosemary
1 tsp dried thyme
10 large cloves of garlic
2 tsp freshly grated lemon zest
- 1 tbsp fresh chopped cilantro
- 1 tbsp extra virgin olive oil
- salt as needed
Add the washed potatoes into the slow cooker (crockpot) along with all the other ingredients. Place the lid and cook on high for 4 hours. Turn heat off.
To serve, place potatoes in a serving dish and drizzle with extra virgin olive oil and fresh cilantro leaves.