serves
6
7 red potatoes, washed and cut into largeish chunks
1 tablespoon olive oil
1 (14.5-ounce) can diced tomatoes, drained
2 teaspoons paprika
2 teaspoons curry powder
2 teaspoons chili powder
2 teaspoons white sugar
1/2 teaspoon kosher salt
The Directions.
Use a 4 quart
crockpot.
The night before cooking, wash and chop the potatoes in 1-inch chunks and put into a zippered freezer bag.
Add olive oil, paprika, curry, chili powder, sugar, and salt. Shake well. Add drained tomatoes, and toss again.
Refrigerate overnight.
In the morning, pour bag into
crockpot, and turn on.
Cover and cook on low for 6-7 hours, or on high for about 4. The potatoes are done when they are fork-tender.
The Verdict.
These smelled delicious while they were cooking, and transferred nicely to the crock. The potatoes were tender and had a nice browning of the skin.
The first
time I made these, I didn't add enough spices.
This is the right combination, and if you have time to do so, marinating overnight in the refrigerator is really the way to go.
