Crock-Pot Potato Wedges
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This is a great side dish. Potatoes roasted with chicken stock. Another good way to get stock into your children.
I prefer to do this dish in a 6-quart oval crock-pot instead of the smaller 2-quarts. Allowing them to lay flat helps them keep their shape better than turning the potatoes on their ends.
Hands-on: 20 minutes
Hands-off: 2 hours
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.
This post is part of Traditional Tuesdays.
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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.
