Baked Potatoes with Olive Oil & Kosher Salt Recipe
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.
- 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
Potatoes
- 8 russet potatoes
Seasoning
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
