We did our grocery shopping at Costco last week, which of course means that we spent way too much money buying way too much of everything. One of the things that we bought was a boneless turkey breast roast. I’ve never cooked just a turkey roast before, so it was a total experiment. An experiment that fortunately turned out deliciously well!
I decided to make it in the slow cooker. I threw in some potatoes so that they could roast along with it. The result is a super easy meal that will make it seem like you’ve been in the kitchen all day. Add a salad or some vegetables, and you’ve got a perfect, low-maintenance meal sure to impress your company. Or your family. Or yourself!
Slow Cooker Turkey, Potatoes and Gravy
Makes 4 generous portions
2 lbs. red potatoes, washed and chopped
2-4 lb. boneless turkey breast roast
2 cups chicken stock
2 Tbsp. olive oil or butter
2 tsp. herbes de provence (or similar seasoning of your choice)
1 Tbsp. butter
1 Tbsp. flour
Liquid and drippings from slow cooker
Salt and pepper, to taste
- Spray the inside of the slow cooker with non-stick cooking spray.
- Place the chopped potatoes in the bottom of the slow-cooker, spreading evenly.
- Place the uncooked turkey roast on top of the potatoes. Baste with the first amount of oil or butter, then rub with the seasoning.
- Pour the chicken stock over top of the roast.
- Cook on low setting for 8-10 hours. When it’s done, it will be cooked through and if pierced with a fork the juices should run clear. Remove the roast from the slow cooker and let rest for a few minutes.
- In a small saucepan, over medium heat, melt the second amount of butter. Whisk in the flour until evenly blended.
- Strain the liquid from the slow cooker through a fine mesh sieve and then add to the saucepan, whisking constantly. If you would like more gravy, add some more chicken stock or water. Add salt and pepper, if desired.
- Continue to heat and whisk until the gravy is thickened.
This simple, four-ingredient dish is sure to impress at your next breakfast or brunch. I love making home fries; they are inevitably the one dish that gets gobbled up before any others.
Home fries is really just a fancy way to refer to cut up, pan-fried potatoes. You can make them plain (just potatoes), or with additions like garlic, onion, and bell pepper. The version that I made today contains potatoes and leeks and is spiced with nutmeg.
When buying potatoes for home fries, you want to choose waxy potatoes rather than pulpy baking potatoes. Baking potatoes have a tendency to fall apart once they’re cooked, so you’d end up with potato mash instead of wedges. The potatoes that I used are mini tri-colour potatoes, which are quick to cook and add visual interest, but you can use any type of waxy potato.
There are a couple of ways that you can cook your fries. You can use the method that I used, which is to boil the potatoes first, then add them to the pan and cook them until crispy. This method has the benefit of being slightly quicker and requires less time watching the potatoes to make sure they don’t burn. You can also use less cooking fat because they are in the pan for less time. The alternative is to add raw potatoes to the pan, then cook until crispy. This way requires one less step and less dishes, but takes a bit longer. If you choose to use the raw potato method, you’ll want to add the leeks closer to the end of the cooking time, as raw potatoes take a while to cook through and you don’t want your leeks to burn. You should also double the amount of cooking fat called for in the recipe.
If you’ve never cooked with leeks before, they taste like mild onion. They’re very easy to use. Just chop off the top, dark green part of the leaves. Slice the leek lengthwise almost until you get to the root, but not quite. If you look inside the leek, you’ll see lots of layers like the pages of a book. Dirt tends to get caught in between these layers, so wash thoroughly. Then just slice crosswise into thin rounds.
Spiced Home Fries
2 lbs. potatoes
1 leek, chopped
1/4 tsp. nutmeg
2 Tbsp. butter
- Boil the potatoes in a pot of salted water for about 10-15 minutes, just until tender (you don’t want them to get mushy).
- Drain the potatoes and rinse with cold water. Cut into bite size wedges.
- Melt the butter in the bottom of a large pan. Add the cooked potatoes, chopped leek, and nutmeg.
- Cook until the leek is soft and the potatoes are crispy on the outside., about another 10 minutes. Flip the potatoes to prevent them from burning, but avoid flipping too often in order to help them keep their shape.