This is my third attempt at making a crock pot recipe that involves chunks of potatoes, and once again, after many many hours of cooking (8 minimum) everything in the crock pot is incredibly tender and done EXCEPT for the potatoes. They appear to be "cooked" but the texture is only slightly softer than raw.
The usual method I have been using (following the recipes I have):
1. Cut potatoes up (cubes or chunks of about 1 inch wide by maybe 2 inches long)
2. Put at bottom of crock pot
3. Add other ingredients (meat, vegetables)
4. Cover all ingredients with liquid (broth)
5. Let it sit for hours on end, at least 8 (medium or high depending on recipe)
Everything else I've put in the slow cooker turns out great, but not the potatoes. They are overly firm, bordering on crunchy. I have no idea what's up.
Any of you 'hounds out there have any ideas? It's driving me crazy that I have to fish out my potatoes and microwave them whenever I do this. I have tons of crock pot recipes that claim you can just slap those potatoes right into the pot raw and magic will happen.
Am I not giving them enough time? Is submerging them the wrong way to go? Why do they have the texture of an under-ripe melon?
Thanks in advance for any advice!