Fingerling Potatoes with Rosemary

Slowly cook fingerling potatoes with olive oil and lemon juice in a slow cooker until tender. Top with coarse salt and fried rosemary for a touch of rustic elegance.

Serves: 6Hands-on: 15 minutesTotal: 4 hours 15 minutesDifficulty: Easy

Serves: 6


  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 1⁄2 lbs. fingerling potatoes, cut in half lengthwise
  • 2 tsp. coarse salt, divided
  • 1 Tbsp. fresh lemon juice
  • 1⁄4 tsp. ground black pepper
  • 1 sprig fresh rosemary


  • Add 2 tablespoons olive oil, potatoes, lemon juice, and a teaspoon salt to a 4-quart slow cooker. Cover and cook on low heat for 4 hours.
  • Meanwhile in a small heavy skillet over medium-high heat, heat the remaining 2 tablespoons olive oil until shimmering. Using tongs, carefully place rosemary sprig in hot oil. Fry rosemary sprig, turning to prevent burning, until fragrant, about 1 minute. Drain on a plate line with a paper towel.
  • When potatoes are finished cooking, transfer to a serving dish. Sprinkle with the remaining teaspoon coarse salt, 1⁄4 teaspoon black pepper, and fried rosemary.