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.
Oven Roasted Rosemary Potatoes