Ingredients
Scale
- 2 lbs Yukon Gold or Red Bliss potatoes (cut into 1-inch cubes)
- 3 tbsp extra virgin olive oil
- 4 cloves garlic (minced)
- 1 small onion (diced)
- 1 cup crushed tomatoes or tomato sauce
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Optional add-ins: sliced bell peppers, olives, or fresh herbs for garnish
Instructions
- Prepare Potatoes:
- Wash and cube potatoes into even 1-inch pieces.
- Combine Ingredients:
- Add the potatoes, onion, garlic, olive oil, crushed tomatoes, and seasonings to a slow cooker. Toss to coat evenly.
- Cook:
- Set the slow cooker to low for 6-8 hours or high for 3-4 hours, until the potatoes are tender when pierced with a fork.
- Serve:
Garnish with fresh parsley or grated Parmesan cheese, if desired. Serve hot as a side dish.
Notes
- Refrigerate: Store in an airtight container for up to 4 days. Reheat gently in the microwave or oven.
- Freeze: Freeze cooked potatoes for up to 3 months. Thaw in the refrigerator overnight before reheating.