Ingredients
4 to 6 medium potatoes (yellow, white, red, or russet), all similar in size
2 to 3 tablespoons olive oil
1 to 2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
Instructions
1-Scrub and dry potatoes: Wash potatoes under cold water and pat completely dry.
2-No need to prick: Skip piercing; skins won’t burst during slow cooking.
3-Arrange in slow cooker: Place potatoes in a single layer without crowding for even cooking.
4-Drizzle and season: Coat with olive oil, coarse salt, and black pepper, rubbing all over.
5-Cook on low: Cover and cook on LOW for 8 hours or HIGH for 3-4 hours; no water needed. Optionally stir halfway and keep warm up to 2 hours.
6-Check for doneness: Fork should slide easily into center. If resistant, cook 30 minutes more.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Use potatoes that are all about the same size so they finish cooking at the same time.
💡 Yellow, white, or red potatoes yield thinner, crispier skins than russets in the slow cooker.
💡 Give the potatoes a gentle stir halfway through cooking to redistribute the oil and seasoning, though they still turn out great if you forget.
- Prep Time: 10 minutes
- Keep Warm: 2 hours
- Cook Time: 8 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian, Vegan, Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 potato
- Calories: 220
- Sugar: 2g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg