Ingredients
- 3 lb tiny new potatoes, halved
- 8 cloves garlic, peeled
- 2 Tbsp olive oil
- 1 Tbsp snipped fresh rosemary or 1 tsp. dried rosemary, crushed
- 1 tsp kosher salt or ½ tsp salt
- ½ tsp black pepper
How to Make It
- In a large bowl combine potatoes and garlic. Drizzle with oil and sprinkle with rosemary, salt, and pepper; toss to coat. Transfer potato mixture to a 3-½- or 4-quart slow cooker.
- Cover and cook on high-heat setting for 3 to 4 hours or until potatoes are tender.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 103 kcal Calories from Fat: 18 kcal |
|
% Daily Value*
|
| Total Fat 2 g 6% |
Trans Fat 0.0 g |
Sodium 185 mg 3% |
carbohydrates 19 g 15% |
Dietary Fiber 2 g 5% |
Sugars 1 g 1% |
Protein 2 g 4% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |