Friday, January 6, 2012

Pantry Challenge: Roasted Potatoes and Carrots



I live a few miles away from the Idaho border and each fall farmers from Idaho bring down their odd sized potatoes to sell at a great price.  I usually get a 50 pound bag for $10.00.   

This year I purchased 2 bags one yukon gold and one russet.  Needless to say during this challenge we will be eating potatoes.  But that is a good thing because I have a secret love of potatoes.  I love potatoes. 

Recently I have been roasting a lot of my veggies, and as I was looking around my pantry I decided to roast some potatoes and carrots in my crockpot.  It is super easy to do.  And happily my kids really liked it.

Roasted Potatoes and Carrots in the Crock Pot
8 small Potatoes
2 cups Baby Carrots
¼ cup Olive Oil
½ tablespoon Rosemary
½ teaspoon Thyme
Salt and Pepper to taste
      
      1.      Scrub potatoes.  Cut potatoes into large bite sized chunks.
      2.     Add potatoes and carrots to crockpot.  Drizzle olive oil over veggies.  Sprinkle with salt, pepper, rosemary and thyme.
      3.     Cook on low for 2 hours.  Adjust temperature to high.  Cook for 2 more hours.   Do not lift the lid to stir.

If you too have a lot of potatoes in your pantry check:

What is your favorite way to eat potatoes?   

 

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