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Advanced Preparation for “Batch Cooking Simplified by Michele”

1 - 4 days prior [optional], Red potato 1 1/3 fl oz [for Kale Potato Pancakes (using leftover mash) on Thu]
Instructions:

Prick the potatoes with a fork several times, then rub potatoes with olive oil, and sprinkle with salt. Place the potatoes into a slow cooker, cover, and cook on on Low for 7 1/2 to 8 hours until tender. When cool enough to handle, but still warm peel skin away with fingers. Store in fridge.

1 - 4 days prior [optional], Sweet potato 1 1/3 fl oz [for Kale Potato Pancakes (using leftover mash) on Thu]
Instructions:

Prick the potatoes with a fork several times, then rub potatoes with olive oil, and sprinkle with salt. Place the potatoes into a slow cooker, cover, and cook on on Low for 7 1/2 to 8 hours until tender. When cool enough to handle, but still warm peel skin away with fingers. Store in fridge.

1 - 4 days prior [optional], Sweet potato 1 1/3 small potato [for Vegan Scalloped Potatoes on Sat]
Instructions:

Prick the potatoes with a fork several times, then rub potatoes with olive oil, and sprinkle with salt. Place the potatoes into a slow cooker, cover, and cook on on Low for 7 1/2 to 8 hours until tender. When cool enough to handle, but still warm peel skin away with fingers. Store in fridge.

1 - 4 days prior [optional], Red potato 1 1/3 small potato(s) [for Vegan Scalloped Potatoes on Sat]
Instructions:

Prick the potatoes with a fork several times, then rub potatoes with olive oil, and sprinkle with salt. Place the potatoes into a slow cooker, cover, and cook on on Low for 7 1/2 to 8 hours until tender. When cool enough to handle, but still warm peel skin away with fingers. Store in fridge.

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