Time 6h10m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Combine all of the ingredients except the parsley in the slow-cookers. Make sure that the potatoes are evenly coated with the herbs and seasonings. Cover; cook on low 6-8 hours (or on high 3-4 hours). Before serving, toss potatoes with the fresh parsley for added color and flavor.
Time 30m Yield 4 servings Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees F. Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.
Time 40m Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 375 degrees F (190 degrees C). Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil. Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.
Time 4h15m Yield 6 Number Of Ingredients 6 Steps:
Wash the potatoes and scrub lightly with a vegetable brush. Scrubbing too vigorously removes the skin, which is part of the appeal of red potatoes. Cut into 1/2 to 3/4 inch wedges. Dry with paper towels and set aside. Pour the olive oil into a large bowl and add the potatoes; stir to evenly coat the wedges. Sprinkle with the seasoning, and stir well. Pour the melted butter into the bottom of the crock pot, and add the potato mixture. Ste the crock pot on low, and allow to roast for 4-5 hours until fork tender.
Time 35m Yield 6 servings. Number Of Ingredients 8 Steps:
Remove papery outer skin from garlic; separate into cloves, leaving them unpeeled. In a large bowl, combine potatoes, onion and garlic. Add oil and salt; toss to coat. , Arrange potato mixture in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Top with rosemary sprigs. Bake at 450° for 15-17 minutes or until garlic is tender. , Remove garlic cloves; cool. Stir potato mixture; bake 5-8 minutes longer or until potatoes are tender, stirring occasionally. Discard rosemary. Squeeze softened garlic into a large bowl; mash with a fork. Add mustard and vinegar. Add potato mixture and stir gently to coat.
Time 30m Yield 4 servings. Number Of Ingredients 6 Steps:
In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 425° for 25-30 minutes or until potatoes are tender and browned.
Time 9h20m Yield 6 Number Of Ingredients 10 Steps:
Arrange potatoes and carrots around outer edge in 4- to 6-quart slow cooker. If pork roast comes in netting or is tied, do not remove. Mix mustard, rosemary, thyme, salt and pepper in small bowl; spread evenly over pork. Place pork in slow cooker (it will overlap vegetables slightly). Sprinkle onion over pork. Pour broth evenly over pork and vegetables. Cover and cook on Low heat setting 8 to 9 hours. Remove pork and vegetables from cooker, using slotted spoon. Place pork on cutting board; remove netting or strings. Slice pork. To serve, spoon juices from cooker over pork and vegetables.
Yield 8 servings Number Of Ingredients 7 Steps:
In a large bowl, mix together the water and sugar. Sprinkle the yeast over the water and stir. Let sit for 15 minutes, until the surface is foamy. Add the salt, olive oil, and rosemary. Mix well. Slowly add the flour and mix with a wooden spoon until well combined. Knead the dough for at least 10 minutes, until it is no longer sticky. Set the dough in the middle of a piece of parchment paper large enough to line the slow cooker. Place the parchment paper with the dough in the slow cooker. Drape a kitchen towel over the top and cover with the lid. Set the slow cooker to warm and let the dough proof for about 30 minutes, until doubled in size. Check occasionally to make sure the dough is not cooking. Lift the parchment paper to remove the dough from the slow cooker. Sprinkle a bit of flour on a clean surface. Knead the dough for about 5 minutes, then shape it into a ball that will fit in the slow cooker. Place the dough back on the parchment paper and return to the slow cooker. Sprinkle the top with salt and rosemary. Cover the slow cooker with the towel and the lid and cook on high heat for 1½-2 hours, until the bread has a thick, dry, white crust, or a thermometer inserted in the loaf reaches 190°F (90°C). Preheat the oven to 500°F (260°C). Using the parchment paper, transfer the bread to a baking sheet. Trim the excess parchment. Bake for 5-10 minutes, until the crust is golden brown. Let cool for about 15 minutes, then slice. Enjoy!
