I'm having a problem cooking potatoes using a slow cooker recipe. I'm using russet potatoes. Recipe did not specify what to use. Recipe said "thin sliced". Used mandoline to crinkle cut 4.5mm thick (more surface area). Recipe said done in 4hrs on high. It's now over 6 hrs and potatoes are still raw. Everything else is turning to mush. Question.. Did I use the wrong potato? Is there a different potato I should have used that would cook faster?
They were washed. If I cannot pierce them easily with a fork, when I have to bite down hard, I consider them raw. Raw=uncooked=hard=not soft=raw! I'm 62yrs old. probably been cooking longer than you. Allow me the courtesy of knowing a raw potato when I bite into one.(and I still have all my teeth.)