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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
  • ΒΌ 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.