Ingredients
6mediumrusset potatoes
6tspolive oil
sea salt and pepperfreshly ground
½cupwater
Preparation
Scrub and rinse potatoes, then dry.
Lay each potato on a square of aluminum foil (large enough to fully cover), drizzle 1 teaspoon of olive oil over each potato and rub around potato to evenly coat.
Sprinkle with sea salt and pepper. Wrap foil around each potato.
Pour ½ cup water into a 6 or 7 quart slow cooker then transfer potatoes to slow cooker.
Cover with lid and cook on high heat 4 to 5 hours or low heat 7 to 9 hours, until potatoes are tender (smaller potatoes will cook faster than the larger). Serve warm with desired toppings.
