Description
Fluffy, tender crock pot foil-wrapped potatoes with buttery centers and lightly crisped skins, seasoned simply with olive oil, salt, pepper, and garlic, then finished with fresh parsley. An easy, hands-off side that feels like a cozy campfire classic made indoors.
Ingredients
Scale
- 4 medium russet potatoes, scrubbed and dried
- 2 tablespoons olive oil
- 1 teaspoon fine salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 4 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
- Heavy-duty aluminum foil, for wrapping
Instructions
- Scrub potatoes and pat dry. Prick each potato a few times with a fork.
- Rub potatoes all over with olive oil. Sprinkle evenly with salt, pepper, and garlic powder.
- Cut sheets of heavy-duty foil large enough to fully wrap each potato. Place a potato in the center of each sheet and top with 1 tablespoon butter.
- Wrap each potato tightly in foil, sealing seams well.
- Arrange wrapped potatoes in a single layer in the crock pot.
- Cook on Low for 7 to 8 hours or on High for 4 to 5 hours, until a knife slides in with no resistance.
- Carefully unwrap, slit the tops, fluff with a fork, and sprinkle with parsley. Serve hot with your favorite toppings.
Notes
- Note: Uniform medium potatoes cook most evenly.
- For herb aroma, tuck a small rosemary or thyme sprig next to each potato before sealing.
- Add cheese in the final 30 minutes by opening the foil slightly and re-closing to melt.
- No extra water is needed in the slow cooker.
- For crispier skins after slow cooking, unwrap and broil 2 to 3 minutes watching closely.
Nutrition
- Serving Size: 1 potato
- Calories: 230
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg