Five Ingredients or Less Slow Cooker Cookbook
by Stephanie O’Dea
- 6 large Yukon or Idaho baking potatoes
- 2 tablespoons minced garlic (about 10 cloves)
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 2 teaspoons chopped fresh rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Use a 6-quart slow cooker. Wash the potatoes and pat them dry, but do not peel.
Carefully slice each potato crosswise every 1/2 inch or so, but not all the way through, making about 6 cuts per potato. The potato should start to separate a bit, similar to an accordion.
In a small bowl, whisk together the garlic, oil, butter, rosemary, salt, and pepper. Use a pastry brush to paint each potato, taking care to “drip” the garlic solution into the slits.
Place the potatoes in the insert. Cover and cook on Low for 6 to 8 hours or on High for about 4 hours. The potatoes are finished when a fork inserts easily and the potato pulp is fluffy.
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