Herbed Garlicky Baby Potatoes (Slow Cooker Potatoes)

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!

Ingredients:

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

For topping:

• 1 tbsp fresh chopped cilantro
• 1 tbsp extra virgin olive oil
• salt as needed

Method:

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.