Potatoes are a favorite summer ingredient. They make a hearty meal chilled in potato-leek soup or in potato salads. Their only downfall is that you have to cook them at some point to make these refrigerated meals.
I’ve always found it odd that to make that summer favorite, potato salad, you have to heat up your house first. My Mom cooked her potatoes in water on the stove top and other people bake them. Both methods lead to a higher air conditioning bill and a few over-heated grumpy moments in the kitchen.
Being a slow cooker queen I lean towards cooking more in my slow cooker – especially in hot weather. Slow cooker make great hearty meals in the winter, but can be an important component to keeping your cool all summer long!
It could not be easier to cook potatoes in your slow cooker. I use large baking potatoes and put 4 in a 4 quart slow cooker. There are 2 of us, so that gives me a baked potato dinner one night and a chilled salad for lunch or dinner te next day.
Wash your potatoes well. It’s best to use organic potatoes if at all possible. You can spray a little oil in the your slow cooker, but I cook mine without oil. Take the clean potatoes and poke holes all around the potato with a fork. And layer them in the slow cooker. I usually get three on the bottom and one on top. Cook on low for 6 to 9 hours or on high for 3 to 4 1/2 hours.
Once they are cooked you can use them in any of the fabulous recipes below:
Kathy Hester is the author of The Vegan Slow Cooker and HealthySlowCooking.com. Her second book, The Great Vegan Bean Book, is now available on Amazon and you can pre-order her third book which comes out this fall, Vegan Slow Cooking for Two or Just You!