These crockpot Italian potatoes come together in no time with minimal hands on work. The result is a flavorful, tender combination of hearty potatoes and carrots, with bits of bacon, butter and herbs throughout. Perfect for St. Patrick’s Day!
I hope you had a wonderful weekend! I ran the coldest, muddiest mud run I’ve ever done, but created some great memories doing so! We also went kayaking, so I feel like I really embraced the outdoors! Traveling is fun, but I feel like it takes me a few days just to catch up on everything…laundry, unpacking, grocery shopping, meal prep, etc etc.
But, everyone wins when you do a little meal prep the week before. Since I had some Crockpot Italian Potatoes left over, I used them as the base for my dinner last night, and just added some chicken sausage and spinach.
The Convenience of Crockpot Meals
Have you ever tried making potatoes in your slow cooker? Me either, until recently. Add it was amazing. Not that potatoes take a lot of time to tender to, but unless you’re soaking or cooking them for hours, they usually don’t absorb a ton of spices. So, by letting them do their thing in the slow cooker, you get the best flavor possible.
Plus, you do nothing at all except add your chopped ingredients and spices, and walk away.
The garlic, the cheese, the butter, the bacon – the flavors all mesh together. Each bite is so good. And cheese, you’ve got to add it. You can use any cheese but I opted for feta.
As I mentioned previously, I feel like regular old spuds don’t get the attention they deserve. They are FANTASTIC in side dishes and take on so much flavor. They soak up the butter and spices, and pair extraordinarily well with bacon. Ever wonder why hash browns and bacon go so well together? Problem solved.
We don’t have any particular traditions for St. Patrick’s Day, except drinking some green beer. I’ve done the corn beef and cabbage before when eating out, but I’ve never made it. But these guys will be making an appearance this year for our St. Patrick’s Day meal. Perhaps I’ll pick up some corn beef to go with them!
So, let me share the recipe!
- 2 pounds baby red potatoes, washed and halved
- 1 pound carrots
- 3 tbsp unsalted butter
- 2 tbsp olive oil or avocado oil
- 4 cloves garlic, minced
- 6-8 slices bacon, cooked
- 1 ½ tsp Italian seasoning
- ½ tsp dried oregano
- ½ cup feta cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Add potatoes, carrots, butter, oil, garlic, three slices of bacon and spices into slow cooker.
- Cook for 3-4 hours on high, or until potatoes and carrots are tender
- Add the remaining bacon, cheese and some parsley with about 20 minutes remaining.
- Garnish with feta cheese and parsley
Pin it for later!
I hope you guys enjoy this as much as we did. If you make it and share on social media, don’t forget to tag me and use #bucketlisttummy.
Hope you have a great week!
Do you have any St. Patrick’s food traditions?