Now that I’ve introduced you to baked potatoes in the slow cooker, here’s a recipe for slow roasted potatoes. This is a great recipe to create in bulk and freeze in meal size proportions (freezing information is below the recipe).
- Potatoes (I create huge batches of 10 lbs. in my 6 quart slow cooker)
- Neutral flavored oil (I use Safflower or grapeseed oil – olive oil is often too heavy)
- Garlic powder
- Seasoning Salt
- Onion Powder
- Minced garlic instead of garlic powder
- Minced onion instead of onion powder
- Peel and rinse your potatoes as normal, making sure to remove any new growth (eyes), soft spots or areas that look on the verge of spoiling.
- Quarter potatoes into large 1 inch chunks.
- Drop them in the slow cooker.
- Drizzle oil over potatoes while stirring to LIGHTLY coat them (keeps them from looking gray while cooking) and add any spices at this time.
- Set cooker on high and cover.
- Cooking time depends on how many potatoes you have in your cooker. Generally, set your timer for two hours and stir the potatoes. (If you are freezing any portions: You are looking for them to be just slightly undercooked to allow them to remain firm after thawing. Freeze portions using a food saver or an air-tight container.) If they aren’t ready, continue cooking on high and checking hourly (stirring each time so not to over cook the bottom ones while the top of the pile stays raw) until done. 10 lbs in my 6 quart cooker took about five hours in total.
- Potatoes are done when they are soft but not falling apart.
- Option: You can add a bit of butter here if desired OR quickly fry them in a pan til the edges are crisp!
- Don’t freeze whole potatoes. They become solid bricks.
- Always partially cook your potatoes before freezing. Raw potatoes do not freeze well and become tasteless once thawed.
- Using a food saver that removes any air and seals the packaging not only prolongs the amount of time you can freeze food but also helps them retain their flavor (not to mention keeps freezer burn away).
- Package them in MEAL SIZE portions or individual portions. Large batches thawed then refrozen leaves too much room for contamination and spoiling.
- Potatoes that have been stored at room temperature for two weeks to a month are best for freezing (as they are thoroughly ripened and the most flavorful).
- Thaw potatoes by microwaving or baking. Boiling will turn them to mush.
- If you plan on using your potatoes for fries and not mashed or chunks then simply make them into fries, allow to cool and seal. The above method would make the potatoes too soft for creating fries.
- If you wish to have potatoes ready for mashing in the freezer: Prepare the potatoes as normal by peelings, rinsing and cubing them. Boil the potatoes till they are about two-thirds cooked (should still be quite firm when speared with a fork). Drain and allow to cool. Package potatoes in meal size portions and use a food saver to remove any air from the package and freeze. You can also fully create the mashed potatoes as you would normally and freeze meal portions though remember, any frost on the potatoes may result it more watery potatoes.