Ingredients

  • 3 pounds potatoes, peeled and sliced into strips or wedges (approx. 9 cups)
  • 1/3 cup extra-virgin olive oil
  • 1 1/2 tablespoons garlic powder
  • 1/2 tablespoon onion powder
  • 1 teaspoon chili powder, optional
  • kosher salt and freshly ground pepper, to taste

Directions

  1. In a small bowl, whisk together the olive oil, garlic powder, onion powder, chili powder (if using), and salt and pepper.
  2. Place your fries in the slow cooker insert and pour seasoned oil mixture over the potatoes, then toss to coat everything thoroughly.
  3. Turn slow cooker on HIGH and cook for 2 1/2-3 hours, stirring every hour, or until potatoes are fork tender. Note: begin checking potatoes at 2 hours to make sure they don’t over cook.
  4. Remove fries from slow cooker and serve hot with ketchup or mustard.
  5. Enjoy!

 

Recipe adapted from Practical Stewardship

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