Swamp Potatoes
Gold potatoes, smoked sausage, and fresh green beans slow cook in a buttery Cajun and onion soup mix sauce for an easy one-pot dinner with only 15 minutes of prep.
Equipment
- 6-quart slow cooker - About 5.7 liters, large enough to hold the potatoes, sausage, and beans with room to stir
- Chef's knife - For cutting potatoes into even 1 1/2-inch pieces
- Large cutting board - Ideally with a juice groove
- Measuring spoons - For the seasonings and olive oil
- Silicone Spatula or Large Spoon - For tossing the potatoes and stirring during cooking
- Digital kitchen scale - For weighing the potatoes, sausage, and green beans
- Fork - For testing whether the potatoes are tender
- Airtight containers - For storing leftovers
Ingredients
- 3 pounds gold potatoes - 1.36 kg, scrubbed and cut into 1 1/2-inch (4 cm) pieces, skins left on
- 1 small onion - about 4 ounces or 115 g, chopped into 1/2-inch (1.25 cm) pieces
- 1.5 tablespoons extra virgin olive oil - 22 ml
- 1 teaspoon kosher salt - about 5 g
- 0.5 teaspoon black pepper - 1 g, freshly ground
- 1.5 teaspoons Cajun seasoning - about 4 g
- 1 pound smoked sausage - 454 g, sliced into 1/2-inch (1.25 cm) rounds (kielbasa, beef smoked sausage, or andouille)
- 1 pound fresh green beans - 454 g, trimmed and cut into 2-inch (5 cm) pieces
- 1 packet onion soup mix - about 1 ounce or 28 g
- 0.5 teaspoon garlic powder - about 1.5 g
- 0.5 cup butter - 113 g or 1 stick, cut into 8 even pieces
Instructions
- Scrub and cut the potatoes into 1 1/2-inch pieces, cut the green beans into 2-inch pieces, chop the onion, slice the sausage into 1/2-inch rounds, and cut the butter into 8 pieces.
- Add the potatoes and onion to the bottom of a 6-quart slow cooker. Drizzle with olive oil, sprinkle with salt, pepper, and Cajun seasoning, and toss until evenly coated.
- Spread the sliced sausage over the potatoes, then scatter the green beans on top without stirring.
- Sprinkle the onion soup mix and garlic powder over the green beans, then place the butter pieces evenly across the top.
- Cover and cook on Low for 6 to 7 hours until the potatoes are tender, stirring gently a few times during the cook.
- Stir once more to coat everything in the butter sauce, taste before adding any extra salt, and serve warm.
Notes
- Gold potatoes hold their shape best over the long cook. Baby red potatoes, halved or quartered, also work, but russets tend to break down and turn mushy.
- Cut the potatoes into even 1 1/2-inch (4 cm) pieces so they finish at the same time.
- Fresh green beans cut to 2 inches (5 cm) hold up better than canned or frozen. If using canned, drain them and add during the final hour.
- Resist lifting the lid. Each peek releases heat and can add 15 to 30 minutes to the cook time.
- The onion soup mix, Cajun seasoning, and sausage are all salty, so taste before adding extra salt at the end.
- For crisped edges, strain the potatoes, sausage, and beans from the sauce, spread on a sheet pan, and broil for 3 to 5 minutes, watching closely.
- Variations: stir in 1 cup (113 g) shredded cheddar or pepper jack during the last 10 minutes, double the sausage to 2 pounds (907 g) for a main dish, or swap beef tallow for the olive oil.
- Storage: refrigerate in airtight containers for up to 4 days. Freezing is not recommended because the potatoes turn grainy.
- Reheating: warm in a covered skillet over medium-low heat with a splash of water or broth, or microwave in short bursts, until steaming hot (165°F or 74°C).
- Serve with crusty bread to soak up the spiced butter sauce and a simple salad on the side.
Nutrition
Serving: 1ServingCalories: 659kcalCarbohydrates: 60gProtein: 17gFat: 41gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 87mgSodium: 1777mgPotassium: 1100mgFiber: 8gSugar: 7gVitamin A: 20IUVitamin C: 40mgCalcium: 6mgIron: 12mg
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