Ingredients:

  • 6 large Russet potatoes, approx. 2 lbs (900g)
  • 2 tbsp olive oil
  • 1 tsp coarse kosher salt
  • 1 tbsp unsalted butter
  • fresh chives, chopped

Instructions:

  1. Scrub the potatoes clean and pat them completely dry with paper towels. Prick each potato 4-5 times with a fork to allow steam to escape.
  2. In a small bowl, mix the olive oil and salt, then rub the mixture generously over the entire surface of each potato.
  3. Place the potatoes directly into the slow cooker. For potatoes without foil, place them skin-side down for the first half of cooking and flip once. Set to HIGH for 4 hours or LOW for 8 hours until a knife slides into the center with zero resistance.
  4. Transfer the cooked potatoes to a broiler tray and place them under the oven broiler for 3-5 minutes until the skin blisters and turns a deep golden brown.
  5. Split potatoes and serve with unsalted butter and chopped fresh chives.