That is how I make baked potatoes (in the oven at 450 for 45 minutes, but the same prep) -- the starchy liquid which they exude will brown and burn, so to avoid messes, I place the potatoes directly on the oven rack and stick a piece of aluminum foil underneath them to catch the drips. In a crock pot, it may be that the potatoes would end up wallowing in it, so you might want to think of a way to elevate them slightly, and since you definitely don't want to scrub that stuff off the bottom of the crock, you might want to line it with foil.
Neat trick - crock pots are cool once you have solid, dialed-in recipes. I used mine frequently in college.
Ah ha. I experienced the browning of the starchy liquid, but I didn't know exactly what was going on. A little tinfoil lining sounds like it would do the trick. Thanks!
Depending on what you have lying around, margarine will work equally well as the rubbing to make them crispy. With that kind of cooking, any special benefit of the olive oil will be long gone by the time they're done.
(This dovetails into a long rant of mine about how grocery stores used the craze for extra virgin olive oil to stop stocking the regular, cheaper stuff, even though cooking with EVOO is insane because all of the flavor benefit comes from the cold, unheated first pressing and disappears when you heat it, but I'll hold off on that for now.)
Also, once you've rubbed them with the oil or margarine, you might want to sprinkle them with a wee bit of coarse salt. It mostly dissolves into the oil during cooking, and brings out the flavor nicely.
(I mention both the margarine and coarse salt because I used to work in a steak house where one of my jobs was to prepare ~300 baked potatoes every afternoon. This method made darn tasty baked potatoes--thousands of them.)
Word to the olive oil thing. Would it KILL them to stock plain ol' cheapie olive oil?
I'm a reluctant Rachael Ray fan, mostly because she's inspiring people to cook for themselves in a low-pressure, easy-to-succeed way, (even if she is too perky by half), but her whole EVOO thing drives me bonkers.
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Neat trick - crock pots are cool once you have solid, dialed-in recipes. I used mine frequently in college.
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(This dovetails into a long rant of mine about how grocery stores used the craze for extra virgin olive oil to stop stocking the regular, cheaper stuff, even though cooking with EVOO is insane because all of the flavor benefit comes from the cold, unheated first pressing and disappears when you heat it, but I'll hold off on that for now.)
Also, once you've rubbed them with the oil or margarine, you might want to sprinkle them with a wee bit of coarse salt. It mostly dissolves into the oil during cooking, and brings out the flavor nicely.
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I'm a reluctant Rachael Ray fan, mostly because she's inspiring people to cook for themselves in a low-pressure, easy-to-succeed way, (even if she is too perky by half), but her whole EVOO thing drives me bonkers.
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