Bone Broth Marathon: Crock-Pot Potato Wedges
By
Bone broth is one of the cornerstones of a traditional foods diet. It’s nutritious, healing, easy and cheap to make. I’m all about cheap and easy foods that are nutrient dense.
Did you know it’s possible to sneak bone broth into all sorts of interesting places? One of the things I recommend commonly is to replace half of the dairy in your mashed potatoes with bone broth to up the nutritional content. Another popular way is to use your crock-pot to make potato wedges and use stock instead of water. This recipe is fast, easy and it doesn’t have to be baby-sat like it does when you use the oven to make potato wedges.
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From the Menu Mailer
3 pounds potatoes, scrubbed
2 Tbs coconut oil
¼ tsp salt
dash pepper
1 cup chicken stock
1 clove garlic, pressed
Cut each potato lengthwise into 6 to 8 wedges. Place into the crock-pot- a larger crock-pot works best. Drizzle with the oil and turn to coat. Sprinkle with salt and pepper.
Combine the stock and garlic and pour over the potatoes. Cover and cook on high for 2 hours. Cooking them longer will cause them to loose their shape but they will still taste good.
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KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has ten years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals.
Founded in 2005, CTF helps you feed your family nourishing foods they will love. With two choices of Menu Mailers, multiple eBooks, Print Books and a Gluten and Dairy-Free Traditional Foods eCourse, KerryAnn makes traditional foods easy, accessible, affordable and family friendly for everyone.
KerryAnn founded Nourished Living Network, a network for traditional food and natural living bloggers, in 2011. NLN provides support, publicity and networking opportunities for bloggers all across the traditional foods spectrum. Our Recipe Gallery features recipes from the twenty-four member blogs and growing.
I have never tried this in a crock pot. Will have to do so. Have made a root veggie type of mixture, (carrots, potatoes, onions, garlic, rutabaga, celery) and baked it in Olive Oil with Salt and Pepper, Parsley and powdered Garlic. When it is just about done, added Broth of choice with additional garlic powder (depending upon the meat going with it), to include Veggie Broth, just before it is done and let it cook down. Very flavorful and just enough moisture … and a good way to use up the root cellar type of foods as well as get veggies us during the winter months.
It would be helpful if you could post an image of the recipe for pinning to Pinterest. The available images aren’t great for pinning and organizing on there. It would help you get more repins & clicks too. Thanks, enjoy your site.