Crockpot Cooking techniques for Potatoes and Rendered Fat: Myths and Facts

In the realm of slow cooking, one question often arises: ‘How would it come out if I put cut potato wedges in the crockpot on low for 6 hours or high for 3?’

The short answer is that your taters would be cooked, maybe even a little too cooked. I have done this many times, and you’ll end up with soft, almost mashed potatoes with the flavor of the meat in the crockpot.

The long answer is that your potatoes will turn out soggy if not disintegrated. Crockpots typically reach an internal temperature of about 215°F (102°C). Meatloafs release a significant amount of moisture as well as fat during the cooking process. To achieve a decent fry, you would need temperatures around 325–375°F (163–190°C).

Attempting to get a crockpot to those temperatures would be a recipe for a bad industrial accident, as the combination of fats and water would be highly dangerous and unpredictable. Crockpots are designed for braising and not for high-temperature cooking.

At a much lower temperature, the environment is simply too steamy for effective frying. The fat in the crockpot is too cold to fry, and the spuds are not going to achieve that perfect crispy texture. The very premise of your question is therefore invalid.

Facts About Crockpot Cooking Timing

In general, potatoes should go into a crockpot late in the game. Be it dishes like beef stews, pot roasts, or similar, potatoes can start to turn to mush after about 60 to 90 minutes of slow cooking. Other root vegetables like onions, carrots, rutabagas, parsnips, turnips, and celery can go the whole duration. But a potato begins to deteriorate after about 60 to 90 minutes.

Rendering Fat and Potato Cooking

Another common misconception is that potatoes can render fat. In reality, potatoes do not render fat! However, roasting potatoes in rendered fat, such as from duck, chicken, quail, pheasant, or pork, is a delicious culinary technique. Roasting potatoes in animal fats can enhance their flavor and texture, making them crispy on the outside and fluffy on the inside.

Conclusion

While crockpot cooking is a wonderful method for creating rich, savory dishes, it’s important to understand the limitations of the equipment. Potatoes should be added late in the cooking process to avoid mushiness. For a crispy exterior and a delicate interior, consider roasting your potatoes in rendered fat after the slow-cooking process is complete.

By following these cooking techniques, you can achieve the best results for your dishes, whether you're using a crockpot or another cooking method.