Baked Potatoes with Olive Oil & Kosher Salt Recipe

Introduction

Baked potatoes are a simple yet satisfying classic that makes a perfect side or a meal on their own. This recipe uses olive oil and kosher salt to create a crispy, flavorful skin while keeping the inside fluffy and tender. Slow-cooking makes the process hands-off and easy for any home cook.

Ingredients

• 8 russet potatoes
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Scrub the potatoes well under cold water. Pat them dry thoroughly with a paper towel.
2. Step 2: Place the potatoes on a sheet tray and pierce the skin several times with a fork to allow steam to escape.
3. Step 3: Brush each potato with olive oil, then sprinkle evenly with kosher salt and black pepper. Rub the salt and pepper into the skin so it adheres well.
4. Step 4: Tear off pieces of foil to wrap each potato individually. Place the wrapped potatoes in a slow cooker, cover, and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
5. Step 5: Carefully unwrap or slice open the foil. Add your favorite toppings and serve warm.

Tips & Variations

• For an extra crispy skin, unwrap the potatoes during the last 30 minutes of cooking and place them on a baking sheet under a broiler.
• Try adding garlic powder or smoked paprika with the salt and pepper for a different flavor twist.
• Russet potatoes are best for baking due to their starchy texture, but you can experiment with other varieties like Yukon Gold if preferred.
• Use a fork or skewer to check doneness; the potato should feel soft all the way through.

Storage

Store leftover baked potatoes wrapped in foil or in an airtight container in the refrigerator for up to 4 days. Reheat in a microwave or oven until warmed through. To maintain crisp skin, reheat uncovered in the oven at 375°F (190°C) for about 10-15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake potatoes without a slow cooker?

Yes, you can bake the potatoes in a conventional oven at 425°F (220°C) for about 45-60 minutes until tender. Brush with olive oil, season, and bake directly on the oven rack or a baking sheet.

Why do I need to pierce the potato skin before cooking?

Piercing allows steam to escape during cooking, preventing the potatoes from bursting and helping them cook evenly.

Baked Potatoes with Olive Oil & Kosher Salt Recipe

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Enjoy perfectly tender baked russet potatoes cooked slowly in a slow cooker, infused with olive oil, kosher salt, and black pepper for a flavorful skin. This hands-off method yields fluffy interiors and crispy, seasoned skins without heating up your oven.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 7-8 hours on LOW or 4-5 hours on HIGH
• Total Time: 7 hours 10 minutes to 8 hours 10 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 8 russet potatoes

Seasoning

• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Prep the potatoes: Scrub the potatoes thoroughly under cold running water to remove any dirt. Pat them dry completely using a paper towel to ensure the skin crisps up nicely during cooking.
2. Pierce the potatoes: Place the potatoes on a baking sheet and pierce each potato several times with a fork to allow steam to escape during cooking, preventing bursting.
3. Season the potatoes: Brush each potato evenly with olive oil, then sprinkle kosher salt and black pepper over the skin. Rub the salt and pepper into the skin to help it adhere well and enhance the flavor.
4. Wrap in foil: Tear off individual pieces of foil and wrap each potato tightly. This helps retain moisture and ensures even cooking inside your slow cooker.
5. Slow cook: Place the foil-wrapped potatoes in the slow cooker. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the potatoes are tender and can be easily pierced with a fork.
6. Serve: Remove the potatoes from the slow cooker and unwrap or slice through the foil. Add your favorite toppings such as butter, sour cream, cheese, or chives before serving.

Notes

• Wrapping the potatoes in foil traps moisture resulting in a softer skin; for a crispier skin, unwrap the potatoes during the last 30 minutes of cooking or cook unwrapped in an oven.
• Cooking times may vary depending on the size of the potatoes and the slow cooker model.
• For added flavor, try adding garlic powder or smoked paprika to the seasoning rub.
• Leftover baked potatoes can be refrigerated for up to 4 days or frozen for longer storage.

Keywords: baked potatoes, slow cooker potatoes, russet potatoes, olive oil potatoes, kosher salt, easy potato recipe, slow cooker side dish