Ingredients
Equipment
Method
- Wash and dry baby potatoes. If small (1-2 inches), leave whole. If larger, cut in halves or quarters for uniform size.
- In large bowl, combine melted butter, olive oil, ranch seasoning mix, minced garlic, and black pepper. Whisk until well mixed.
- Add prepared potatoes to bowl and toss until every potato is completely coated and glistening. Don't be shy—coat generously.
- Transfer coated potatoes and all the seasoned butter to 4-6 quart slow cooker. Spread in fairly even layer.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours, until fork slides in easily with no resistance. If around, stir gently once halfway through.
- Right before serving, sprinkle with grated Parmesan and fresh chopped parsley. Optional: Add shredded cheddar and let melt for last 10 minutes.
- Optional crispy upgrade: Spread cooked potatoes on baking sheet and broil 5-7 minutes, watching carefully.
Notes
Don't skip the butter—it creates the luxurious coating and helps ranch seasoning stick.
Use baby red or gold potatoes. They hold shape better than russets and have naturally creamy texture.
Avoid overcooking. Potatoes can get too soft and mushy. Start checking at minimum time.
Fresh minced garlic adds much more flavor than garlic powder.
Stir once halfway through if possible to redistribute butter coating, but not mandatory.
If potatoes seem dry at end, stir in 1-2 tablespoons warm chicken broth or melted butter.
Uniform potato size is crucial for even cooking. Cut larger ones into halves or quarters.
Cheesy Bacon Ranch: Add cooked crumbled bacon during last 30 minutes, top with cheddar.
Spicy Ranch: Add ½ teaspoon crushed red pepper flakes or drizzle of hot sauce before cooking.
Creamy Ranch Upgrade: Stir in 2-3 tablespoons cream cheese during last 30 minutes.
Loaded Style: Top with sour cream, green onions, bacon, shredded cheese like loaded baked potato.
Homemade ranch mix: Combine 2 tbsp dried parsley, 1 tbsp dried dill, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, ½ tsp black pepper.
Add vegetables: Toss in halved Brussels sprouts or baby carrots for last 2 hours.
Make it vegan: Use vegan butter and nutritional yeast instead of Parmesan.
Stovetop method: Simmer coated potatoes in covered pot with ¼ cup chicken broth over low 20-25 minutes, stirring occasionally.
Store in airtight container in fridge up to 4 days. Potatoes firm up when cool but still delicious.
Don't freeze well—cooked potatoes become grainy when thawed.
Reheat in microwave 1-2 minutes or covered in 350°F oven 15-20 minutes. For crispy edges, reheat in skillet with butter or under broiler.
Perfect for: Potlucks, holidays, BBQs, game day, weeknight dinners.
Pairs with: Grilled chicken, steak, pork chops, roasted turkey, baked salmon, BBQ ribs.
Use baby red or gold potatoes. They hold shape better than russets and have naturally creamy texture.
Avoid overcooking. Potatoes can get too soft and mushy. Start checking at minimum time.
Fresh minced garlic adds much more flavor than garlic powder.
Stir once halfway through if possible to redistribute butter coating, but not mandatory.
If potatoes seem dry at end, stir in 1-2 tablespoons warm chicken broth or melted butter.
Uniform potato size is crucial for even cooking. Cut larger ones into halves or quarters.
Cheesy Bacon Ranch: Add cooked crumbled bacon during last 30 minutes, top with cheddar.
Spicy Ranch: Add ½ teaspoon crushed red pepper flakes or drizzle of hot sauce before cooking.
Creamy Ranch Upgrade: Stir in 2-3 tablespoons cream cheese during last 30 minutes.
Loaded Style: Top with sour cream, green onions, bacon, shredded cheese like loaded baked potato.
Homemade ranch mix: Combine 2 tbsp dried parsley, 1 tbsp dried dill, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, ½ tsp black pepper.
Add vegetables: Toss in halved Brussels sprouts or baby carrots for last 2 hours.
Make it vegan: Use vegan butter and nutritional yeast instead of Parmesan.
Stovetop method: Simmer coated potatoes in covered pot with ¼ cup chicken broth over low 20-25 minutes, stirring occasionally.
Store in airtight container in fridge up to 4 days. Potatoes firm up when cool but still delicious.
Don't freeze well—cooked potatoes become grainy when thawed.
Reheat in microwave 1-2 minutes or covered in 350°F oven 15-20 minutes. For crispy edges, reheat in skillet with butter or under broiler.
Perfect for: Potlucks, holidays, BBQs, game day, weeknight dinners.
Pairs with: Grilled chicken, steak, pork chops, roasted turkey, baked salmon, BBQ ribs.