Easy spicy potatoes using unique spices all thrown into a slow cooker! No pre-cooking anything! This recipe is a modified version of an old Sri Lankan spicy potatoes recipe, but is for all tastes! This recipe goes well with curried chicken and rice.

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Recipe Summary

prep:
25 mins
cook:
3 hrs 30 mins
total:
3 hrs 55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour olive oil into the bottom of a slow cooker. Layer onion slices over the oil. Add green chile peppers, mustard seeds, cumin seeds, sugar, garlic, salt, and pepper. Layer potatoes on top, seasoning each layer with a sprinkle of salt and red pepper flakes.

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  • Cook on High until potatoes are tender, 3 1/2 to 4 hours. Stir gently before serving.

Cook's Notes:

Substitute coconut oil for the olive oil if preferred.

Leftovers reheat very well in the microwave or on the stove. Could be added the next day to a spicy breakfast burrito with scrambled eggs and steak or sausage wrapped in a tortilla.

Nutrition Facts

223 calories; protein 5.5g; carbohydrates 42.3g; fat 4.6g; sodium 35.9mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
01/29/2018
Tasted great but the potatoes got a skin on them. Recommend not cooking quite as long. Read More
(1)
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/29/2018
Tasted great but the potatoes got a skin on them. Recommend not cooking quite as long. Read More
(1)
Rating: 4 stars
03/14/2017
Loved the flavor combo but my potatoes did stick and burn to the bottom. I recommend stirring them half way through. Read More
(1)
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