Makes 5 to 6
The amount of potatoes depends on the size of your slow cooker. You can always use smaller potatoes, and fit more in that way. I went with larger potatoes, intending to use them as the base for a meal. I found sweet potatoes cooked faster than the russets (8 hours instead of 10 hours), but it’s fine to mix them up; the sweet potatoes won’t overcook. Go for whatever potatoes you love; in New York State, you’ll find plenty of interesting varieties at your local farmers’ market.
5 to 6 medium-large potatoes, scrubbed clean
Aluminum foil
Butter, olive oil & salt, to serve (all optional)
Line a slow cooker with a sheet of foil (this makes for quick & easy clean up).
Using a fork, or sharp paring knife, pierce the potatoes all around so steam can escape as they cook. Arrange the potatoes in a single layer in the slow cooker. Set the cooker to LOW, and cook for 10 hours, until the potatoes are tender, or HIGH for 7 to 8 hours.
Serve hot, with your desired toppings.