Low β€˜n Slow Crispy Baby Potatoes

This is our favorite way to make potatoes and it takes some time and a little patience, but it’s soooooo worth the wait! The edges are crispy-crunchy and perfectly browned while the center is soft and fluffy! A little red wine adds great flavor along with fresh rosemary, Dijon mustard, garlic, and lemon pepper. πŸ₯” 

Low ’n Slow Crispy Baby Potatoes

Servings 5
Prep Time 15 minutes
Cook Time 1 hour


  • πŸ₯” 24 oz. baby gold potatoes or mixed medley of baby potatoes
  • πŸ«’ 2 tablespoons olive oil
  • πŸ§‚ Β½ teaspoon salt
  • πŸ§‚Β½ teaspoon black pepper
  • πŸ‹ 1 teaspoons lemon pepper
  • 🌿 1 tablespoon fresh Rosemary minced to tiny pieces with herb scissors
  • πŸ‡«πŸ‡· 1 tablespoons Dijon mustard +/- to your liking
  • πŸ§„ 1 clove garlic minced
  • 🍷 ΒΌ cup red wine


  • Clean potatoes, cut in half, and toss with olive oil, salt, pepper, lemon pepper, rosemary, Dijon mustard, garlic, and red wine to coat the potatoes well. Pour into a large skillet and cook them over the lowest heat possible for about 45 minutes to an hour, then turn up the heat slightly to simmer for another 10-15 minutes to get to the desired color and crunchiness. Turn potatoes occasionally to ensure crispy edges.
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  • Toss cut potatoes with olive oil, seasoning and Dijon mustard. Add red wine before cooking.
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  • Cook potatoes for about an hour at the lowest heat on your stove.
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  • Then, turn up the heat to simmer for the last 15 minutes, stirring occasionally, to get nice crispy edges.
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Author: Suz

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