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 Time10minutes
Cook Time6hours
Servings6people
Ingredients
3lbsbaby Dutch yellow potatoes
ΒΌcupolive oil
1packet(1 oz) dry ranch seasoning mix
4clovesgarlicpeeled and minced
1tbspdried parsley
Salt and pepper
2tbspgrated Parmesan cheese
Instructions
Wash potatoes and pat dry. Cut in halves.
In a bowl, combine potatoes, olive oil, ranch seasoning mix, minced garlic, dried parsley, salt and pepper to taste. Toss to coat potatoes.
Lightly grease the slow cooker.
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.
Leave the lid open partway during the last 40-50 minutes to crisp up the potatoes.
Sprinkle with parmesan cheese and dried parsley and serve.