Slow Cooker Ranch Potatoes are hearty, tasty, and so easy to make in the crockpot. They’re the perfect side dish for weeknight dinners or holiday parties.
If you’re looking for the perfect side dish, these slow cooker ranch potatoes need to be on your list! Not only are they incredibly tasty and sure to be a crowd favorite, but they’re also easy to whip up with minimal prep and simple pantry ingredients you probably already have on hand.
After a short work of cutting the potatoes in halves and tossing them in seasonings, they conveniently cook in the crockpot with almost zero tending. Plus, there’s no “roasting” involved thus freeing up the oven for other things on the menu.
Cooking instructions
- Prepare the potatoes. Cut in uniform serving size to ensure even cooking.
- Season. In a bowl, toss the potatoes with olive oil, minced garlic, Ranch dry seasoning, dried parsley, and salt and pepper to taste.
- Cook. Transfer to a lightly greased crockpot and cook on LOW for about 4 to 5 hours or on HIGH for about 2 to 3 hours until tender.
- Garnish and serve. Sprinkle with grated Parmesan cheese and additional dried parsley.
Helpful tips
Cooking tips
- I like to use baby Dutch yellow potatoes as they tend to hold their shape better and have thin skins that don’t require peeling.
- Cut the potatoes into a uniform size to ensure even cooking.
- For an extra boost of flavor, swap part or all of the olive oil with butter.
- To help the potatoes crisp up, leave the lid partly open during the last hour.
- Want to load them up with cheesy goodness? Sprinkle with shredded cheddar cheese when the potatoes are tender and continue to cook covered until cheese is melted.
How to serve and store
- Serve these crockpot potatoes as a side dish for lunch or dinner. They’re delicious paired with your favorite roasts and grilled veggies.
- Store leftovers in airtight containers and refrigerate for up to 3 days.
- You can turn leftover potatoes into cold salads or use in soups such as this delicious Zuppa Toscana and baked potato soup.
Ingredients
- 3 pounds baby Dutch yellow potatoes
- 1/4 cup olive oil
- 1 packet (1 ounce) dry Ranch seasoning mix
- 4 cloves garlic, peeled and minced
- 1 tablespoon dried Parsley
- salt and pepper to taste
- 2 tablespoons grated Parmesan cheese
Equipment
- Slow cooker
Instructions
- Wash potatoes and pat dry. Cut in halves.
- In a bowl, combine potatoes, olive oil, Ranch seasoning mix, minced garlic, dried Parsley, and salt and pepper to taste. Toss to fully coat potatoes.
- Lightly grease the crockpot insert with nonstick cooking spray.
- Transfer potatoes to crockpot and cover with lid. Cook on LOW for about 4 to 5hours or on HIGH for about 2 to 3 hours until tender. Leave the lid open partway during the last 40 to 50 minutes to crisp up potatoes.
- Sprinkle with Parmesan cheese and dried Parsley. Serve hot.
Notes
- Cut the potatoes into a uniform size to ensure even cooking.
- For an extra boost of flavor, swap part or all of the olive oil with butter.
- To help the potatoes crisp up, leave the lid partly open during the last hour.
- Want to load them up with cheesy goodness? Sprinkle with shredded cheddar cheese when the potatoes are tender and continue to cook covered until cheese is melted.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
mary post says
looks amazing! I will have to make it without garlic because my hubby is allergic.
lalaine says
Still delicious without garlic 🙂
Karen Oliver says
These sound great. I have a 7 qt. crock pot. Will have 11 people for Easter dinner. Do you think I could triple this recipe with the same time for cooking?
lalaine says
I would give it another 30 minutes or so 🙂
Annette says
IS ranch seasoning mix the same as ranch dressing packet?
lalaine says
Yes, it is 🙂
Annette Theriault says
Can I double this recepie, crock pot garlic and parmesan potatoes
lalaine says
Yes, you can 🙂
Alisha says
No liqiud?
Dave Galie says
I use vegetable bouillon and enough water to partially cover small uncut potato’s.
I also use good seasoning Italian dressing ..dry…near end of cooking I add onion and Bubba’s sauerkraut.
Amy says
How long would you recommend cooking in the oven ? Recipe looks delicious! Can’t wait to try
lalaine says
I would say about 45 minutes to an hour. Make sure to turn halfway through cook time so they’ll roast and crisp on both sides.
Carol says
Oh wow! Made these for dinner and they were simply devoured!!! Thank you for that fantastic recipe. Just pinned!!!
lalaine says
Thanks for the feedback. Glad everyone enjoyed them!
Kimber says
This recipe was Delish! I did substitute the ranch packet with an onion packet. It was a perfect hit! Thank you and keep giving us your delicious recipes.
lalaine says
Thanks for the 5-stars. I am glad you were able to work the recipe to your liking 🙂
Deborah Canady says
These Ranch Potatoes were absolutely delicious and fairly easy to make. Cutting up the potatoes took the longest amount of time. I don’t like garlic, so I used onions and I only used butter instead of olive oil. My crockpot is large and the 3 lbs. of potatoes made a large amount. I would highly recommend this recipe to anyone.
Donna Marano says
Can Yukon gold potatoes be used?
Cheryl Wilhelmsen says
Very good – I used red potatoes and Hidden Ranch “fiesta” seasoning. The seasoning was a mistake, but it turned out good.
Stef says
Can’t wait to try. Can I use red potatoes?
lalaine says
Yes 🙂
tabby says
I used this recipe and baked them on a baking sheet. Then transferred to a casserole dish for serving. They were delicious. I took them to the church picnic, none left. Success!
Meg says
This recipe doesn’t work b/c it doesn’t include the water that is necessary for it to actual cook the potatoes. We even cooked these double what the instructions called for and potatoes never cooked. What a dissapointment
lalaine says
Have you tried the recipe? I don’t think you have because you would know the recipe does work. It doesn’t need water. The slow cooker cook at very low heat. You’d actually see moisture in the crockpot insert once the potatoes are cooked and tender.