These are the kind of potatoes you make “just as a side”… and then everyone ignores the main dish and keeps scooping more potatoes. Creamy, herby, buttery, a little garlicky — and somehow they taste like you tried way harder than you did.
And the best part? The slow cooker does basically all the work while you go live your life.
Why Slow Cooker Ranch Potatoes Just Hit Different
There’s something magical about cooking potatoes low and slow. Instead of crispy edges (which are great, don’t get me wrong), you get:
Ultra-tender centers
Deeply infused ranch flavor
Buttery, melt-in-your-mouth texture
A cozy, comfort-food vibe
The ranch seasoning blends with the natural starch of the potatoes and creates this creamy coating that clings to every bite. It’s humble. It’s comforting. It’s wildly addictive.
This is the dish you bring to potlucks when you want people asking, “Wait… who made these?”
Ingredients You’ll Need
Here’s the beauty of this recipe: it’s simple.
Basic Version:
2½–3 pounds baby potatoes (red or gold work best)
1 packet (1 oz) dry ranch seasoning mix
4 tablespoons unsalted butter, melted
2 tablespoons olive oil
3 cloves garlic, minced (optional but highly recommended)
½ teaspoon black pepper
¼ cup grated Parmesan (optional but elite-tier upgrade)
Fresh parsley for garnish
That’s it. No complicated steps. No weird ingredients.
How to Make Slow Cooker Ranch Potatoes
