(Weight Watchers Friendly Crock Pot Cooking, Day 13)
I made these crockpot potatoes dijonnaise to go with a smoked salmon spinach frittata I had planned for dinner.
After scrounging around and finding 4 potatoes in the pantry, I went looking for a crockpot potatoes recipe.
I found this recipe for CrockPot Potatoes Dijonnaise in Slow-Cooker Recipes Cookbook, a Gooseberry Patch Cookbook. While it looked good, the recipe called for 1/3 cup dijon mustard, 1/2 cup oil and 1/3 cup red wine vinegar.
Not exactly Weight Watchers Friendly!
I cut way back on the amount of oil, vinegar and mustard called for. I mixed together just enough to lightly coat the potatoes. One of the advantages of crock pot cooking is that you can use a lot less fat, because the moisture and flavors are retained during cooking.
I also added a little rosemary seasoning blend from Pampered Chef that I love.
Rod and I both really liked these CrockPot Potatoes Dijonnaise. They were delicious with the frittata.
- 1-2 tablespoons dijon mustard (I liked mustard so used 2 tablespoons)
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste (I used 1 teaspoon salt and ¼ teaspoon pepper)
- 1 teaspoon dried rosemary
- 4 medium potatoes, peeled and cubed (The larger the cubes, the longer your crockpot potatoes will take to cook.)
- 1 medium onion, chopped
- In a medium bowl, stir together the mustard, oil and vinegar until well blended. Stir in the salt and pepper to taste. Add the potatoes and onion and stir to coat.
- Coat your crockpot with nonstick spray. (I used my 2-quart)
- Dump the mixture into the slow cooker.
- Cover and cook on low for 8 to 10 hours, or until the potatoes are tender when pierced with a fork.
If you liked this CrockPot Potatoes Dijonnaise, you might also like:
*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.