Mediterranean Red Potatoes the Editors of Publications International, Ltd.
Mediterranean Red Potatoes
Makes 4 servings
|3||medium red potatoes, cut in half lengthwise, then crosswise into pieces|
|2/3||cup fresh or frozen pearl onions|
|Nonstick garlic-flavored cooking spray|
|3/4||teaspoon dried Italian seasoning|
|1/4||teaspoon black pepper|
|1||small tomato, seeded and chopped|
|2||ounces (1/2 cup) feta cheese, crumbled|
|2||tablespoons chopped black olives|
- Place potatoes and onions in 1-1/2-quart soufflé dish. Spray potatoes and onions with cooking spray; toss to coat. Add Italian seasoning and pepper; mix well. Cover dish tightly with foil.
- Tear off 3 (18X3-inch) strips of heavy-duty foil. Cross strips to resemble wheel spokes. Place soufflé dish in center of strips. Pull foil strips up and over dish and place dish into slow cooker.
- Pour hot water into slow cooker to about 1-1/2 inches from top of soufflé dish. Cover; cook on LOW 7 to 8 hours.
- Use foil handles to lift dish out of slow cooker. Stir tomato, feta cheese and olives into potato mixture.
|Serving Size:||1/4 of total recipe|
|Calories from Fat||43 %|
|Total Fat||8 g|
|Saturated Fat||3 g|
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