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My review
Spicy Slow Cooker Potatoes
Sriyani
"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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Ingredients
3 h 55 m servings 225 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- Cook on High until potatoes are tender, 3 1/2 to 4 hours. Stir gently before serving.
Footnotes
- 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
Per Serving: 225 calories; 4.6 g fat; 42.8 g carbohydrates; 5.5 g protein; 0 mg cholesterol; 36 mg sodium. Full nutrition
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Reviews
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Newest
1/28/2018
Tasted great, but the potatoes got a skin on them. Recommend not cooking quite as long.
3/13/2017
Loved the flavor combo but my potatoes did stick and burn to the bottom. I recommend stirring them half way through.