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Greek-style baked potatoes from the 3.5 liter slow cooker

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Ingredients for 2 servings:

  • 700 g of triplets, mostly waxy
  • 2 garlic cloves
  • 2 tbsp oregano, dried
  • Salt and pepper, from the mill
  • 2 dashes lemon juice
  • 3 tbsp olive oil
  • 2 rosemary sprigs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 20 minutes

Scrub the potatoes with lukewarm water and a brush. Place them in a bowl while still dripping wet and cut larger potatoes in half. Peel the garlic and press it into the potatoes. Season with salt, pepper, lemon juice, and oregano, not too timidly. Drizzle with olive oil. Mix everything thoroughly, preferably with your hands (wear disposable gloves). Place the potatoes in the slow cooker’s pot insert, add the rosemary sprigs, and cover with the lid (I placed all the potatoes side by side). Cook on high for about 4-5 hours. Test for doneness!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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