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This is a great side dish. Potatoes roasted with chicken stock. Another good way to get stock into your children.
I prefer to do this dish in a 6-quart oval crock-pot instead of the smaller 2-quarts. Allowing them to lay flat helps them keep their shape better than turning the potatoes on their ends.
Hands-on: 20 minutes
Hands-off: 2 hours
3 pounds potatoes, scrubbed
2 Tbs coconut oil
¼ tsp salt
1 cup chicken stock
1 clove garlic, pressed
Cut each potato lengthwise into 6 to 8 wedges. Place into the crock-pot- a larger crock-pot works best. Drizzle with the oil and turn to coat. Sprinkle with salt and pepper.
Combine the stock and garlic and pour over the potatoes. Cover and cook on high for 2 hours. Cooking them longer will cause them to loose their shape but they will still taste good.
This post is part of Traditional Tuesdays.
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