Yes — you can put raw, skin-on russet potato halves directly into a crock pot.
A few tips for best results:
- Scrub the skins well and pat dry.
- Cut evenly so they cook at the same rate.
- Add a little liquid (broth, water, butter, or sauce) so they don’t dry out.
- Season before cooking: salt, pepper, garlic powder, herbs, olive oil, etc.
Typical cook times:
- High: 3–5 hours
- Low: 6–8 hours
For softer potatoes, keep the lid closed as much as possible.
For crispier edges, finish them under a broiler or in an air fryer for a few minutes after slow cooking.
Russets work especially well for:
- mashed potatoes
- loaded potatoes
- pot roast sides
- soups and stews
