I’m pretty much a meat-and-potatoes guy so these slow cooker garlic Ranch potatoes didn’t last long after I made a batch. I’m a huge fan of baby potatoes because they’re minimal fuss. I don’t cut them in half, though I could. I like them whole. No matter how you cut them, these slow cooker garlic Ranch potatoes are packed with flavor and then some.
The potatoes soak up great Ranch and garlic flavors and get perfectly tender. Much better than boiling potatoes, which can get beat up pretty bad if you don’t watch what you’re doing. Not so in the slow cooker. Just add and cook.
As I mentioned, I do not cut my potatoes in half. Doing so does increase the surface area, and normally that would mean more flavor but these potatoes cook low-and-slow allowing the flavors to be slowly absorbed all the way through. No cutting in half required*
* Unless the potatoes are really big! Then I cut then in half so that they cook in a reasonable time!
Also try my slow cooker Tennessee-style potatoes.
Slow Cooker Garlic Ranch Potatoes
- 3 pounds baby potatoes halved if desired
- 5 tablespoons unsalted butter melted
- 1 tablespoon olive oil
- 1 packet Ranch dressing mix
- 1 tablespoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- chives chopped, for garnish. Or green onions or parsley
- Lightly grease your slow cooker.
- Add the potatoes.
- Whisk together the butter, oil, Ranch seasoning, garlic powder, salt and pepper. Pour over potatoes.
- Cover and cook on low for 5-6 hours or until the potatoes are tender (I poke mine with a bamboo skewer).
- Serve hot garnished with chopped chives, green onions, or parsley.
Nutritional values are approximate.