Recipe Station

Here's everything you need for these savory little potatoes. For this recipe, you'll need either a 3 1/2- or 4-quart slow cooker.

Let's Get Started…

Ingredients To Gather:

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

Directions To Follow:

Start by coating the slow cooker with cooking spray and then cutting the larger potatoes into quarters or halves. Add the potatoes and onions to the cooker, and then in a bowl combine the broth, the paprika, and the garlic. Pour this mixture over the potatoes and onions, and then cover and cook on low heat for between 6 and 7 hours or on high heat for between 3 and 3 1/2 hours. When it's done, remove the potato mixture and put into a serving bowl. Then, toss it with the green onions, salt and pepper. To make the aioli, combine the sour cream, horseradish, chopped onion, dill, 2 cloves garlic, and 1/2 teaspoon salt and whisk it together.

And that's all it takes! For the best taste, we recommend covering the potatoes with plastic wrap and place in the refrigerator until you're ready to serve them. You can serve them either at room temperature or warm them up before serving. Either way, they're bound to be delicious!

Article & Photo Source: Better Homes & Gardens