Ingredients:

  • 4 large Russet or Maris Piper Potatoes (approx. 1 kg), scrubbed clean and dried
  • 1 Tbsp Olive Oil or Avocado Oil (15 ml)
  • 1 tsp Flaky Sea Salt (5 g)
  • 1/2 tsp Freshly Ground Black Pepper (2 g)

Instructions:

  1. Clean the Spuds: Thoroughly wash the potatoes under cold running water. Using a clean kitchen towel, dry them completely. This step is crucial: moisture equals sogginess.
  2. Prick the Skins: Using a fork or metal skewer, prick each potato 8–10 times all over. This allows steam to escape during cooking, preventing bursting and ensuring a light interior.
  3. Oil and Season: Rub the skins liberally with the olive oil or fat of choice. Distribute the flaky sea salt and pepper evenly over the oiled skin.
  4. Prepare the Crock Pot: Prevent sogginess by elevating the potatoes. Scrunch up four small balls of aluminium foil (about 2 inches/5 cm wide) and place them on the bottom of the slow cooker to act as a stand. Do not add any water or liquid.
  5. Load and Cook: Arrange the potatoes in a single layer inside the slow cooker, ensuring they are not touching the bottom directly. Secure the lid and cook on the Low Setting for 4 to 6 hours, or on the High Setting for 2.5 to 3.5 hours. Avoid lifting the lid during the first few hours.
  6. Check for Doneness: The potatoes are cooked when the skin feels soft and gives easily when squeezed (internal temperature should read 205°F / 96°C).
  7. The Fluffing Finale (Optional Crisp): If desired, transfer the cooked potatoes onto a baking sheet and place them under a hot grill (broiler) for 3–5 minutes until the skin crisps slightly. Watch them carefully to prevent burning.
  8. Serve: Carefully cut a large ‘X’ into the top of each potato. Use a fork to gently push in the sides and fluff up the interior flesh before adding your favourite toppings.