Ingredients:

  • 2 kg (5 lbs) Yukon Gold or Red Potatoes, scrubbed and cut into 1.5 cm (½-inch) cubes
  • 1 large Yellow Onion, diced finely
  • 1 medium Red Bell Pepper, diced finely
  • 2 tbsp (30 ml) Neutral Cooking Oil, plus extra for greasing the pot
  • 2 tsp (10 g) Kosher Salt
  • 1 tsp (5 g) Freshly Ground Black Pepper
  • 1 tbsp (15 g) Smoked Paprika (Pimentón de la Vera)
  • 1 tbsp (15 g) Garlic Powder
  • 1 tsp (5 g) Dried Thyme
  • 1 tsp (5 g) Dried Rosemary, crushed lightly
  • 2 tbsp (30 g) Unsalted Butter, melted (optional)
  • ¼ cup (15 g) Fresh Parsley or Chives, chopped finely, for garnish

Instructions:

  1. Grease the inside of the 6-quart slow cooker well with neutral oil to prevent sticking. Preheat the cooker on the LOW setting while preparing the vegetables.
  2. Prepare Vegetables: Ensure potatoes are cut into uniform 1.5 cm cubes. Dice the onion and bell pepper finely.
  3. Create the Seasoning: In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, dried thyme, and crushed rosemary. Whisk well to ensure even distribution.
  4. Toss and Coat: In a large mixing bowl, toss the cubed potatoes, diced onion, and bell pepper together. Drizzle with the 2 tablespoons of neutral oil. Sprinkle the seasoning blend over the vegetables and toss thoroughly until every piece is beautifully coated.
  5. Load the Pot: Transfer the seasoned potato mixture into the preheated slow cooker. Spread into an even layer. Do not add any extra liquid.
  6. Cook Undisturbed: Cover the slow cooker and cook on LOW for 3.5 to 4 hours.
  7. Check Doneness: At the 3.5-hour mark, gently pierce a potato cube with a fork. It should be tender all the way through but still hold its shape. Avoid stirring during the first 3 hours to prevent the potatoes from turning to mush.
  8. Preheat the Broiler/Grill: Once the potatoes are tender, preheat your oven's broiler (grill) on high, placing a rack about 15 cm (6 inches) from the heat element. Line a large baking sheet with parchment paper.
  9. Toss and Spread: Carefully transfer the cooked potatoes from the slow cooker onto the prepared baking sheet. If using, drizzle the potatoes with the 2 tbsp of melted butter and toss gently. Spread them out into a single, uncrowded layer.
  10. Broil for Crispness: Place the baking sheet under the preheated broiler. Cook for 5 to 8 minutes, watching carefully until golden brown, slightly charred edges appear.
  11. Garnish and Serve: Remove from the oven, toss one last time, garnish immediately with fresh parsley or chives, and serve piping hot.