If I could only eat one food for the rest of my life, it would be potatoes. Hands down. No need for discussion. Potatoes are so versatile and so comforting. The neatniks of the world say “cleanliness is next to Godliness.” I say a mouthful of scrumptious potatoes is as close to heaven on earth as you can get (with food).
What I like about rustic cooking is that it’s simple. There’s no fuss. And this recipe uses a slow cooker, which makes it almost effortless. The only work you have to do is quarter the potatoes and turn on your slow cooker. And as slow cooker recipes go, it’s relatively fast to cook. This is a great side dish for a pot roast or chicken. You could even cut up some oven-roasted turkey breast or chicken and add it to the mixture for a one-pot meal.
Baked potatoes with sour cream, crunchy tater tots, hash browns with scrambled eggs, au gratin potatoes with anything – I luv ’em all! So now you know just how much I love potatoes. Which kind of potatoes is your favorite?
In a 4-quart slow cooker, add the edamame and potatoes. In a small bowl, mix together the olive oil, garlic, salt, pepper and Italian seasoning. Drizzle the oil mixture over the potatoes and toss to coat.
Cook on HIGH for 2 to 3 hours, or until potatoes are fully cooked. Garnish with crispy, crumbled bacon and serve warm.https://bakedchicago.com/rustic-new-potatoes-recipe/