French fries are one of those quiet, perfect, indulgent meals: humble, inexpensive, and endlessly versatile. Traditionally baked in a hot oven for a soft interior and crispy exterior, the slow cooker offers a wonderfully hands-off alternative.
While the modern slow cooker is a mid-20th-century invention, the idea of cooking potatoes low and slow dates back much further—think of embers by the fireplace and potatoes roasted over a buried campfire. Using whole russet potatoes and a single-chambered base, this method allows you to “fry” potatoes without heating up the kitchen or hovering over the stove. It’s ideal for busy days, small kitchens, or times when you already have a roast or casserole in the oven.
Whole Russet Potatoes Next to a Slow Cooker on the Kitchen Counter
Whole Russet Potatoes Next to a Slow Cooker on the Kitchen Counter
These slow cooker baked potatoes are a blank canvas for whatever you fancy. For a classic Midwestern table, serve them with a simple green salad, steamed broccoli or roasted carrots, plus a protein like grilled chicken, browned pork chops or a pan-fried steak that already shares the counter with your slow cooker.
They’re also great as a base for French fries – set out bowls with grated cheese, sour cream, chopped spring onions, crumbled bacon and steamed vegetables so everyone can build their own. If you’re a vegetarian, steam the fries with a hearty bean chili or lentil stew to spoon over the top. You can refrigerate any leftover fries, then slice them and pan-fry them the next day for a quick French fries at home with eggs and fruit.
Baked French Fries with Mixed Toppings in Small Bowls
Baked French Fries with Mixed Toppings in Small Bowls
2-Ingredient Slow Cooker Baked Russet Potatoes
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