Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Coat a 3-1/2- or 4-quart slow cooker with cooking spray. Halve or quarter any large potatoes. Place potatoes and onion wedges in prepared cooker. In a small bowl, stir together broth, 2 cloves garlic and paprika. Pour over potatoes and onion in cooker.
Cover and cook on Low for 6 to 7 hours or on High for 3 to 3 1/2 hours. Place potato mixture in a serving bowl; toss with green onions, 1/4 teaspoon salt and pepper.
Meanwhile, for aioli, whisk together sour cream, horseradish, onion, dill, the remaining 2 cloves garlic and 1/2 teaspoon salt in a small bowl Cover with plastic wrap; chill until serving time.
Serve potatoes warm or at room temperature with the aioli.