Slow Cooked Foil-Baked Potatoes
This hands-off method for preparing foil-wrapped potatoes yields tender, flavorful results with minimal effort. Cooked slowly in a crockpot, each potato is infused with olive oil and salt, making it a versatile and satisfying accompaniment to any main dish.
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Servings: 4
Ingredients
- A selection of whole potatoes quantity as desired
- Fine sea salt to taste
- Extra virgin olive oil for coating
- Heavy-duty aluminum foil cut into squares
- One table fork for pricking the skins
Instructions
- Rinse each potato thoroughly under cold water to eliminate dirt or debris. If necessary, gently scrub the skins. Dry completely with a clean cloth, and remove any blemishes or eyes using a paring knife.
- Puncture each potato several times on all sides using a fork. This step allows steam to escape during cooking.
- Drizzle a small amount of olive oil over each potato. Rub or brush the oil across the surface to ensure full coverage. Season generously with salt, adjusting the quantity to suit personal preference.
- Individually wrap each potato in a sheet of foil, making sure all sides are securely sealed to trap moisture and flavor during cooking.
- Arrange the wrapped potatoes inside the slow cooker, placing them in a single layer when possible. Cook on the LOW setting for 7 to 8 hours, or switch to HIGH for 4 to 5 hours. The potatoes are done when a fork slides in easily, indicating softness.
- Remove the potatoes carefully from the cooker. Unwrap with caution, as steam will be hot. Press gently to confirm tenderness, then serve immediately with desired toppings such as shredded cheese, sour cream, chopped herbs, or bacon crumbles.
Notes
For added depth of flavor, consider sprinkling each potato with dried herbs or spices—such as garlic powder, rosemary, or smoked paprika—prior to wrapping. This slow-cook technique is equally effective when using sweet potatoes.