Set it and forget it. They’ll be creamy and fluffy for dinner, and you can top them however you like.

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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Servings: 4 servings

Ingredients

4 medium to large russet potatoes, washed and patted dry

2 tablespoons neutral oil (such as canola oil, vegetable oil, or light olive oil)

Directions

Scrub the russet potatoes thoroughly under cold running water, brushing off any dirt with a brush. Pat them dry completely with a clean kitchen towel or paper towel.

Russet potatoes being scrubbed in the kitchen sink

Russet potatoes being scrubbed in the kitchen sink

Prick each potato 6-8 times all over with a fork. This allows the steam to gently escape during cooking and the insides to cook more evenly.

Rub the potatoes all over with neutral oil, making sure to coat the skins thinly but evenly. This will result in a pleasantly soft, flavorful skin, even without the dry heat of the oven.

Oiled Russet Potatoes on Cutting Board, Ready for Slow Cooker

Oiled Russet Potatoes on Cutting Board, Ready for Slow Cooker

Place the oiled potatoes directly into the slow cooker, in a single layer if possible. A little overlap is fine, but avoid stacking them too close together to allow the heat to circulate.

Cover the slow cooker. Cook on high for 3-4 hours or on low for 6-8 hours, depending on the size of the potatoes and the temperature of your slow cooker.

Russet potatoes arranged in a slow cooker before cooking

Russet potatoes arranged in a slow cooker before cooking

At an earlier point, start checking for doneness by inserting a fork or skewer into the center of the largest potato. The fork should slide in with almost no resistance, and the potato should be soft when gently pressed with an oven mitt.

When done, turn off the slow cooker. Carefully remove the potatoes with tongs. Using a sharp knife, cut each potato lengthwise down the middle, then gently press the ends together to puff up the insides.

Freshly baked, split French fries with soft inside

Freshly baked, split French fries with soft inside

Serve immediately with your favorite toppings, or keep the potatoes on WARM for up to 1 hour, covered, to prevent them from drying out.

Variations and tips

Since this recipe is intentionally minimalist, there’s plenty of room to customize it. For a more flavorful crust, sprinkle the oiled potatoes generously with kosher salt and freshly ground black pepper before placing them in the slow cooker. You can also rub them with a little garlic powder, smoked paprika, or dried herbs like thyme or rosemary for extra flavor.

For a crispier crust, place the fries under a hot grill for 3-5 minutes after removing them from the slow cooker. For a heartier meal, transform them into a casserole of fries topped with shredded cheddar cheese, sour cream, scallions, and crumbled bacon, or try them with Greek-inspired toppings like plain yogurt, olive oil, lemon, and herbs.

French Fries with Cheddar Cheese Sour Cream and Spring Onions

French Fries with Cheddar Cheese Sour Cream and Spring Onions

If you’re cooking for a larger group, you can fit more potatoes in most slow cookers; just keep in mind that very large or tightly packed potatoes may take longer. You can cool the leftover potatoes, store them in the refrigerator, and reuse them the next day for potato skins, mashed potatoes, or breakfast fries. Finally, keep in mind that slow cookers can vary—after you’ve made this dish once or twice, you’ll know exactly what works best for your particular model and potato size.