I stole this recipe for Slow Cooker Ranch Potatoes from therecipepot.com. This slow cooker side dish is a great year round recipe. Small potatoes are mixed with olive oil, dry ranch seasoning mix, minced garlic, dried parsley, salt and pepper. The potatoes are placed in a slow cooker and cook for several hours before opening the lid to allow the potatoes to crisp up. Making this recipe in the summer keeps the kitchen cool and is a great side dish to serve with grilled main dishes. Whatever time of the year, you make these potatoes, using the slow cooker frees up space in the oven. These potatoes can be served whenever you want and everyone, including kids will love them!

Wash 3 lbs baby Dutch yellow potatoes (or whatever small potato of your choice). Pat the potatoes dry. Then cut into halves lengthwise. (I like to use a bag of mixed small red potatoes and golden potatoes. They are sold in 3 lb bags at my grocery store, so they are perfect for this recipe.)

In a small bowl, combine ¼ cup olive oil, 1 packet (1 oz) dry ranch seasoning mix, 4 minced garlic cloves, 1 tbsp dried parsley, salt and pepper to taste.

Then, whisk to combine ingredients.

Next, add the ranch dressing mixture to the potatoes.

Mix well to coat the potatoes. Add the potatoes to a slow cooker sprayed with non-stick spray.

Then, cover the slow cooker. Cook on LOW for about 4-6 hours or on HIGH for 3-5 hours until tender. Leave the lid open partway during the last 40-50 minutes to crisp up the potatoes.

Sprinkle with 2 tbsp grated Parmesan cheese and extra dried parsley (if desired) and serve.

If you liked Slow Cooker Ranch Potatoes, you can try other slow cooker vegetable recipes like Crockpot Parmesan Potato Wedges, Mexican Corn Pudding or Crockpot Green Bean Casserole.

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Slow Cooker Ranch Potatoes

This slow cooker side dish is a great year round recipe. Small potatoes are mixed with olive oil, dry ranch seasoning mix, minced garlic, dried parsley, salt and pepper. The potatoes are placed in a slow cooker and cook for several hours before opening the lid to allow the potatoes to crisp up. Making this recipe in the summer keeps the kitchen cool and is a great side dish to serve with grilled main dishes.

Course Vegetable

Cuisine American

Prep Time 10 minutes

Cook Time 6 hours

Servings 6 people

Ingredients

• 3 lbs baby Dutch yellow potatoes
• ¼ cup olive oil
• 1 packet (1 oz) dry ranch seasoning mix
• 4 cloves garlic peeled and minced
• 1 tbsp dried parsley
• Salt and pepper
• 2 tbsp grated Parmesan cheese

Instructions

1. Wash potatoes and pat dry. Cut in halves.
2. In a bowl, combine potatoes, olive oil, ranch seasoning mix, minced garlic, dried parsley, salt and pepper to taste. Toss to coat potatoes.
3. Lightly grease the slow cooker.
4. Transfer potatoes to slow cooker and cover with lid. Cook on LOW for about 4-6 hours or on HIGH for 3-5 hours until tender.
5. Leave the lid open partway during the last 40-50 minutes to crisp up the potatoes.
6. Sprinkle with parmesan cheese and dried parsley and serve.