Description
A delicious and easy recipe for Slow Cooker Anchovy Caper Potatoes that combines the rich flavors of anchovies and capers with tender baby potatoes.
Ingredients
- 2 pounds baby potatoes, halved
- 4 anchovy fillets, minced
- 3 tablespoons capers, rinsed and drained
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Juice of 1 lemon
Instructions
- In a slow cooker, combine the halved baby potatoes, minced anchovy fillets, capers, and minced garlic.
- In a small bowl, whisk together the olive oil, dried oregano, salt, black pepper, and red pepper flakes (if using). Pour this mixture over the potatoes and toss to coat evenly.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- Once cooked, squeeze the lemon juice over the potatoes and gently toss to combine.
- Garnish with fresh parsley before serving.
Notes
- For a creamier texture, add 1/2 cup of heavy cream during the last 30 minutes of cooking.
- Substitute the baby potatoes with sweet potatoes for a different flavor profile and added sweetness.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg