Ingredients
4 to 8 medium russet potatoes (or yellow, white, or red potatoes)
2 to 3 tablespoons olive oil
Coarse salt, to taste
Freshly ground black pepper, to taste
Instructions
1-Wash and dry potatoes: Scrub under cool water and pat completely dry.
2-Season potatoes: Place in crock pot, drizzle with olive oil, and sprinkle generously with coarse salt and pepper.
3-Cook low and slow: Do not prick or add water; arrange in single/double layer without packing. Cook on HIGH 4-6 hours or LOW 8-10 hours until fork-tender (210°F). After cooked, hold on WARM up to 2 hours.
4-Optional broil for crispy skin: Brush with more olive oil and broil for 3-5 minutes.
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
💡 Never add water or liquid to the crock pot; the potatoes cook perfectly using only their own trapped moisture.
🔥 Use the WARM setting only to hold already-cooked potatoes for up to 2 hours, never to cook them from raw.
🧈 For softer steamed skins wrap potatoes in foil; skip the foil for firmer, chewier skins.
- Prep Time: 10 minutes
- Warm Holding: 2 hours
- Cook Time: 4 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 potato
- Calories: 200
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg