RSS Feed

Daily Archives: December 10, 2010

Oven Roasted Rosemary Potatoes

Adding potatoes right into the crock pot is a great option, but I decided I wanted to add more texture to the meal.  So, I opted to oven roast potatoes separately.  I used 2 pounds of potatoes and diced them in bite size pieces.  (To save time, I diced them the night before and  stored them in the fridge covered and in water)  After draining the water, I drizzled the tots with extra virgin olive oil and tossed them with crushed garlic cloves and fresh minced rosemary.  They went into a 400 degree over for about 45 minutes.  It’s important to toss them a few times throughout cooking to make sure that they brown evenly and don’t stick.  If they seem to be drying out or sticking to the pay, add a bit more olive oil.


There are few things easier or more comforting than getting home from work and being welcomed inside with the smell of a roast.  Last week for dinner with the girls, I made a roast with carrots and onions with a seasoning packet.  I used about a 5 pound oven roast, and mix two seasoning packets with 4 cups of water.  Set the temperature on low and was out the door!  I used a little bit over 1 pound of baby carrots and 2 large white onions that I cut in thick sections.  The deliciousness cooked in the crock pot for about 8 hours.  Using the “Crockery Gourmet” seasoning packets makes a wonderful gravy to serve with everything.