Prep Time: 5 minutes
Cook Time: 8 hours
Yield: 4 – 6 servings
4 – 6 medium russet potatoes (nothing over 10 oz each)
4 – 6 tsp olive oil
Freshly ground sea salt and pepper
1/2 cup water
Scrub and rinse potatoes then dry. Lay each potato on a square of aluminum foil (large enough to fully cover), drizzle 1 tsp olive oil over each potato and rub around potato to evenly coat. Sprinkle with sea salt and pepper (I used a slightly heaping 1/8 tsp salt and about 1/16 tsp pepper per each). Wrap foil around each potato.
Pour 1/2 cup water into a 6 or 7 quart slow cooker then transfer potatoes to slow cooker. Cover with lid and cook on high heat 4 – 5 hours or low heat 7 – 9 hours, until potatoes are tender (smaller potatoes will cook faster than the larger). Serve warm with desired toppings.
Method adapted from Cook’s Illustrated (they used vegetable oil cooking spray in place of olive oil which would also work fine).