Crock Pot Baked Potatoes with Garlic and Chives


  • 2 garlic cloves
  • 2 tablespoon olive oil
  • 3 pounds russert potatoes, washed

Chive Vinaigrette

  • 1 tablespoon fresh chives, chopped
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon champagne vinegar
  • 3 tablespoons olive oil
  • Salt and pepper
  • Crème Fraîche for serving


  1. Mince 1 clove garlic and place in a small bowl. Whisk in olive oil. Brush olive oil mixture over potatoes. Wrap potatoes in aluminum foil and place in slow cooker. Wrap remaining clove of garlic in aluminum foil and place in slow cooker.
  2. Cook on low for 8-9 hours or high for 4-5 hours until tender when pierced with a fork.

Chive Vinaigrette

  1. In a small bowl mash roasted garlic clove. Add in chives, mustard, and vinegar. Whisk in olive oil. Season with salt and pepper.
  2. Drizzle vinaigrette over potatoes and top with a dollop of crème fraîche.