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Slow Cooked Potatoes with Butter and Thyme

I don't use my crock pot for much these days, but for this I gleefully make an exception.  We can always use some starch at the dinner table and this is a four star side dish - easy and delicious.

5 slices bacon
2 teaspoons dried thyme
4 pounds Yukon Gold potatoes, scrubbed and quartered with skin (see notes)
2 teaspoons salt
2 medium bay leaves
5 black peppercorns
4 cups chicken broth
4 tablespoons unsalted butter, cut into pats

Line the bottom of the slow cooker with bacon slices and toss one teaspoon of the thyme on top.  Top this with the potatoes, salt, bay leaves and peppercorns.  Pour the broth over the potatoes adding additional water if necessary to just cover the spuds.  Scatter the remaining thyme and the butter pats on top.  Cover and cook on high for 5-6 hours until the potatoes are fork tender.

Remove the bay leaves and peppercorns, adjust for S&P and serve.

Notes:

Yukon Golds are a variation of russet potatoes which may be substituted if desired.

 

 

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