January 22, 2014 January 22, 2014/ Morgan
After posting about how I cook Sweet Potatoes in the Slow Cooker I was asked if you can do russet, golden, red or other potatoes that way. Of course! Red potatoes are especially great this way, but maybe I just think that right now because that’s what I’m eating!
(Yes, my slow cooker looks all dusty! It’s not – I think it’s just the drops of water from the steam. These babies are still HOT in this picture!)
Russets do great too. There is a difference though between slow cooked and baked in the oven at a high temperature. The flesh is a bit more firm inside but that makes them great for slicing, cutting, etc.
The best part is that this is easy. Throw them in before you go to bed and wake up to a pot of cooked potatoes. I LOVE cooking like that.
SO good with just a bit of smoked paprika and pepper!
I have a huge Oval Slow Cooker like this one so I can fit a lot of potatoes in. I sometimes even bake sweet potatoes on the bottom and regular potatoes on the top (regular on top in case of dripping sweet potato – I don’t necessarily want my regular potatoes to taste sweet on the outside.)
Line your crockpot with parchment paper. I just tear off a sheet, cram it in there and let it fold up around the edges. Do this for easier clean up.
Wash a bunch of potatoes and put them in the slow cooker. I used to poke holes in them but I forgot once and guess what? Didn’t matter. So easier is better.
Cook on high for about 3-4 hours or on low for 6-7 hours. It may take even less time if you have smaller potatoes like these! Let the leftovers cool and store in the fridge. I store them in a plastic bag or in a glass dish.