Entertaining in large numbers can be a nightmare when it comes to the juggle and shuffle of what gets cooked where: how long will each dish take, where will it all fit, what can be cooked together, and so on. Over the years I’ve learned that when in doubt, there’s a good chance the slow cooker can come to the rescue.
With the oven playing host to five hours of slow cooked lamb this Easter I decided to use the slow cooker for some creamy potatoes. I had been planning a potato bake style dish, with scalloped layers of potato and cheese, but when lunch is at one and you’re in the kitchen at seven on a Sunday morning getting started, whatever is easiest is what you do. So we ended up with delicious creamy wedges with minimal fuss or effort, and only a few ingredients were needed because it looked good enough without any cheese.
Pinterest hack of the week: line your slow cooker with both foil and baking paper. The clean up took about a minute.
Serves 10 as a side
what you need
- approximately 2 to 3 kg waxy red potatoes, peeled and quartered
- to season the potatoes: salt, pepper, dried oregano, garlic powder, and a pinch of paprika
- 3 tbsp olive oil
- 600ml thickened cream
what to do
- Line your slow cooker with foil, making sure it overlaps at the base, then add one sheet of baking paper down the middle.
- Season your potato wedges with salt, pepper, paprika, garlic powder, and oregano, and toss to coat along with some olive oil. Place all the potatoes into the slow cooker and pour the cream over the potatoes, mixing it through a little so all the potatoes are coated.
- Put the lid on the slow cooker and cook on high for four hours. Remove gently when they’re done, and enjoy!