Ingredients
- nonstick cooking spray
- 2 pounds tiny new potatoes
- 1 red onion, cut into thin wedges
- 1/2 cup reduced-sodium chicken broth
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika or regular paprika
- 1/4 cup finely chopped green onions (2)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 8 ounce carton light sour cream
- 1 tablespoon prepared horseradish
- 1 tablespoon finely chopped onion
- 1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed
- 2 cloves garlic, minced
- 1/2 teaspoon salt
Details
Adapted from bhg.com
Preparation
Step 1
1. Coat a 3 1/2- or 4-quart slow cooker with cooking spray. Halve or quarter any large potatoes. Place potatoes and onion wedges in prepared cooker. In a small bowl stir together broth, 2 cloves garlic, and paprika. Pour over potatoes and onion in cooker.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Place potato mixture in a serving bowl; toss with green onions, the 1/4 teaspoon salt, and pepper.
3. Meanwhile, for aioli, in a small bowl whisk together sour cream, horseradish, chopped onion, dill, 2 cloves garlic, and 1/2 teaspoon salt. Cover with plastic wrap; chill until serving time.
4. Serve potatoes warm or at room temperature with the aioli.
Nutrition Facts (Party Potatoes with Creamy Aioli) 132 kcal cal.;
3 g Fat, total;
8 mg chol.;
2 g sat. fat;
24 g carb.;
1 g Monosaturated fat;
0 g Polyunsaturated fat;
3 g fiber;
2 g sugar;
4 g pro.;
0 mg Thiamin;
284 mg sodium;
0 mg Riboflavin;
583 mg Potassium;
1 mg Niacin;
0 mg Pyridoxine (Vit. B6);
28 µg Folate;
0 µg Cobalamin (Vit. B12);
61 mg calcium;
0 g Trans fatty acid;
25 mg vit. C;
1 mg iron;
97 IU vit. A
Percent Daily Values are based on a 2,000 calorie diet
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