Slow Cooker Ranch Potatoes
The next time you need an effortless side to complement a favorite entrée, try irresistible slow cooker ranch potatoes. Simplify your dinner prep and maximize the flavor of a simple ingredient combination that the whole family is sure to love.
Servings 6
Calories 93kcal
Equipment
- Mini slow cooker
Ingredients
- 1 1/2 pounds potatoes (gold or red, not russet potatoes)
- 1 tablespoon olive oil
- 1 tablespoon homemade ranch seasoning blend
Instructions
- Wash and cut potatoes into bite-sized pieces (I leave the skin on)
- Toss in bowl with olive oil and seasoning
- Distribute evenly across the slow cooker
- Cover and cook on high for 2-3 hours or low for 4-6 or until potatoes are tender
Notes
- Include the potato skin or not? I prefer to leave the skin on so that the potatoes hold together while slow cooking.
- Can this recipe be made in the oven? Yes, this recipe is also oven-ready! Roast at 425 ℉ for about 30 minutes. Use a foil-lined sheet pan for easy cleanup.
- Can this recipe be made in an instant pot or an air fryer? The air fryer will also work for crispy ranch potatoes - set to 400 ℉ for about 15 minutes until tender. I would not recommend this recipe for the instant pot as it can easily turn mushy.
- Tip: To prevent oxidation, you’ll want to chop up your potatoes right before placing them in the slow cooker. Or, if you do need to prep a few hours ahead, submerge the chopped potatoes in a large bowl of cold water - completely covered. This will help to prevent the gray color that appears with oxygen exposure.
Nutrition
Calories: 93kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Sodium: 198mg | Potassium: 468mg | Fiber: 2g | Vitamin C: 13mg | Calcium: 34mg | Iron: 3.7mg