Ingredients:

  • 4 large Russet or Maris Piper Potatoes (~1.3 kg)
  • 2 Tablespoons Olive Oil (or neutral oil)
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Clean and Dry: Thoroughly scrub the potatoes under cold water using a vegetable brush to remove any dirt. Pat them completely dry with a kitchen towel or paper towel. This is crucial for a non-soggy result.
  2. Prick the Skins: Using a fork or skewer, pierce each potato about 8–10 times all over. This allows steam to escape during cooking, preventing the potatoes from exploding and ensuring even cooking.
  3. Oil and Season: Drizzle the potatoes with olive oil, sprinkle with salt and pepper, and rub vigorously until they are fully coated.
  4. Prepare the Pot (The Moisture Trick): Create a barrier against moisture by lining the bottom of the slow cooker insert with heavy-duty aluminum foil (crinkle the foil into tight balls) or use a trivet/rack to elevate the potatoes.
  5. Load and Cook: Arrange the seasoned potatoes in a single layer on top of the foil or trivet. Secure the lid. Cook on HIGH for 4 to 5 hours, or on LOW for 8 to 10 hours.
  6. Test for Doneness: The potatoes are ready when they are easily pierced through the center with a fork or skewer and feel perfectly soft.
  7. Serve Immediately: Carefully remove the hot potatoes. Slice them open, squeeze gently on the ends to fluff the flesh, and serve with your chosen toppings.