For all intents and purposes, “broasted” in this recipe means a combination of boiled and roasted.
What you do is put 20 or so potatoes (small red A or B-size creamers) into your Crockpot, along with about a cup of pre-chopped mirapoix (onions, celery, bell pepper, parsley, and green onions) plus 1/2 cup chicken stock and1/2 cup extra-virgin olive oil.
Then, before you put the lid on the slow cooker, sprinkle the potatoes generously with kosher or sea salt and a tablespoon or two of fresh-ground cracked black pepper.
All that’s left now is to plug in the Crockpot, set the temperature gauge to high, and let the ‘taters cook for about an hour-and-a-half or so or until fork tender.
When you’re ready to eat, scoop out 3 or 4 potatoes on your plate and drizzle a little melted butter over them. Eat them piping hot alongside your Pulled Pork and N’Awlins Coleslaw.
