Slow Cooker 4-Ingredient Smashed Potato Bake Directions:
Lightly coat the inside of a 6-quart slow cooker with cooking spray. Arrange the baby gold potatoes in an even layer, overlapping slightly if necessary.
Pour 6 tablespoons of the melted butter over the potatoes and gently toss until coated. Sprinkle evenly with the kosher salt.
Cover and cook on HIGH for 3 to 3 1/2 hours or on LOW for 5 to 6 hours, until the potatoes are very tender when pierced with a fork.
Carefully drain off any excess liquid. Using a sturdy fork or potato masher, gently smash each potato until flattened but still mostly intact, creating plenty of rough, craggy edges.
Drizzle the remaining 2 tablespoons melted butter over the smashed potatoes and sprinkle with half of the chopped chives.
Carefully transfer the smashed potatoes to a broiler-safe baking sheet in a mostly single layer. Spoon any remaining buttery juices from the slow cooker lightly over the potatoes.
Broil on HIGH for 4 to 7 minutes, watching closely, until the raised edges and craggy tops become deep golden-brown and crisp.
Return the potatoes to the slow cooker for serving if desired. Sprinkle with the remaining fresh chives and serve hot.
WW Points Calculation
Unsalted butter: 40 points
0-point ingredients: baby gold potatoes, kosher salt, fresh chives — 0 points
Points Information
Total Points: 40 points
Servings: 8 servings
Points per serving: 5 points
Nutrition Information
Calories: 225
Protein: 4 g
Carbohydrates: 32 g
Fat: 10 g
Fiber: 3 g
Sugar: 2 g
Sodium: 300 mg
I'm waiting for your comments! Enjoy!
