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Ingredients:
Potatoes (Russet works best, but Yukon Gold or red potatoes also shine)
Olive oil
Salt (kosher or sea salt is ideal)
Tools:
Crock pot or slow cooker
Aluminum foil
Fork
Paper towels (for drying potatoes)
Step-by-Step: How to Make Foil-Wrapped Potatoes in the Crock Pot
1. Wash and Dry the Potatoes
Start by rinsing each potato under cool water, scrubbing away any dirt. Dry thoroughly with a paper towel. A dry potato means crispier skin — and no steam pockets.
Next, use a fork to poke holes all around the potato. This step might seem old-fashioned, but it’s important. It allows steam to escape during cooking and ensures your potatoes cook evenly without bursting.
2. Season and Oil for Maximum Flavor
Drizzle a little olive oil over each potato — enough to coat them lightly. Rub the oil all over the skin using your hands or a brush.
Sprinkle with salt (don’t be shy here). The salt and oil combo gives the skin a savory, slightly crispy finish that’s irresistible — and miles ahead of your average baked potato.
3. Wrap Each Potato in Foil
Tear off a square of aluminum foil large enough to fully wrap around each potato.
Place your seasoned potato in the center of the foil and wrap it tightly, making sure no part of the potato is exposed. This locks in moisture and heat while allowing the skins to roast gently against the foil.
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