Garlic Ranch Crockpot Potatoes are perfect for an easy weeknight side dish. Smothered in garlic and cajun ranch flavors and slow cooked until tender, they pair well with a ton of main courses and are a cinch to throw together!
Garlic Ranch Potatoes in the Crockpot
These potatoes might be one of my all time favorite slow cooker recipes.They come out so amazingly tender, creamy on the inside, and melt in your mouth delicious. They’re also a real lifesaver on busy weeknights since they can be tossed in the slow cooker in the morning. Plus, they’re great for larger dinners or get togethers because they don’t take up room on the stove and can easily be made into a double batch to feed a crowd. The slow cooker even makes for easy transport if you’re bringing them to a potluck. On top of all that, they’re super easy to throw together with ingredients you probably have in the pantry already! I know I always have extra packets of ranch reasoning stashed away and Cajun seasoning is always among the spices. Throw everything together, let them slow cook, and dish ‘em out. Easy as can be.
Crazy about your crock pot like I am? Then these recipes are for you: Savory Slow Cooker Pork Chops, Crockpot Frito Chili Pie, and hearty Crockpot Potato Soup are all amazing easy dinner ideas.
How To Make Crockpot Potatoes
- Prep. Lightly grease a large slow cooker with butter and place the washed and diced potatoes inside.
- Mix the seasoning. In a small bowl, whisk together the melted butter, ranch seasoning, cajun seasoning, garlic powder, salt, and pepper. Stir until combined, then pour the mixture over the potatoes.
- Cook. Cover and cook on High for 3-4 hours or Low for 5-6 hours. The potatoes should be fork tender when done.
- Serve. Serve them up hot with some parmesan cheese, chopped green onions, and chives. Enjoy!
Do I have to peel the potatoes first?
I like to leave the skin on my potatoes for some texture. However, if you have picky eaters who don’t like the skin, or you yourself aren’t a fan, you can absolutely peel the potatoes before dicing them and throwing them in the slow cooker. Peeling them will add some extra time to your prep work so just keep that in mind.
Storing Crockpot Potatoes
Once the crockpot potatoes have cooled, the leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat in the microwave until warmed through!
Ingredients Notes Garlic Ranch Crockpot Potatoes
- Red Potatoes – Wash 3 pounds of red potatoes then cut them into eighths (I found they were a little too large when quartered).
- Butter – Melted salted or unsalted can be used. Personally, I use unsalted because there’s usually enough sodium in the ranch and cajun seasonings.
- Ranch Seasoning – One 1-oz packet is enough.
- Cajun Seasoning – I used about 2 teaspoons and found that gave it enough spice but you can add more if you prefer.
- Garlic Powder – Garlic salt can be used if you have that on hand but I would omit the rest of the salt. You can also opt for freshly minced garlic.
- Salt and Pepper – Enough to taste. You can always skip the salt if you find the ranch and cajun have enough already. Also, if you used salted butter, you may want to omit the salt entirely.
- For Serving – Parmesan cheese, chopped green onions, and freshly chopped chives are the very best toppings!
Enjoy!
~Nichole
Garlic Ranch Crockpot Potatoes
Ingredients
- 3 Pounds Red Potatoes, Washed and cut into quarters
- 5 Tablespoons Butter, Melted
- 1 (1 Ounce) Packet Ranch Seasoning
- 1 Tablespoon Garlic Powder
- 2 teaspoons Cajun Seasoning***
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/4 Cup Grated Parmesan Cheese, Optional
- 2 Tablespoons Chopped Green Onions, Optional
Instructions
- Lightly grease a large slow cooker with non-stick spray and place the washed and quartered potatoes inside.
- In a small bowl whisk together the melted butter, ranch seasoning, garlic powder, Cajun seasoning, salt, and pepper. Pour mixture over the potatoes.
- Cover and cook on low for 5-6 hours, or on high for 3-4 hours, until potatoes are tender. Serve hot with chives if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use Idaho potatoes quartered instead of red potatoes?
Yes! 🙂
No words it’s just awesome recipe, I love potatoes <3
Can you make this recipe tripled? We are having a 4th of July party with 15-20 people. The recipe sounds perfect.
Thanks
Yes, you can! You may find that you need to use more than one crockpot though. 🙂
Do I need to add time in the crockpot for doubling or tripling?
Can this be prepared without cooking right away and stored in the freezer? I want to take camping and just dump out of a freezer bag into the crock pot when I am there. If ok to do that, should I keep frozen until I’m ready to cook it?
Hi! Yes, that should work fine. I would just add them into the crock pot still frozen. They will of course take a bit more time to cook. Hope that helps!
You just made my weekend..thank you so much!!!
Hey Bev / thinking about making this for a holiday party. Did you end up making the day before and reheating the next day for an hour or two? If so did they turn out ok? Thanks!
My daughter wants these for her graduation party. We are eating at 12:30. I really don’t want to be up at 4:00 am washing and quartering potatoes. Can this be made the day before and warmed up in a nesco the day of? I am just looking for a solution. I am going to triple/quadruple the recipe. Any thoughts suggestions? Can I have the potatoes washed and quartered the night before and then just put it all together at 7:00 am and let it cook in the nesco until we eat? Thanks Nicole for any insight. I was excited that my daughter would eat these. 🙂
Hi! Yes, you can absolutely make this the day before. You can even cook it as stated the day before, then refrigerate. When you are ready, just pop them in the crockpot on low for an hour or two until they are warm. I hope that helps! 🙂
Did you use powder ranch or the sauce?
It should be the powdered ranch mix.
Delicious! There was too much butter and oil, so the potatoes came out too wet. I halved the garlic, but next time I’ll probably just skip garlic altogether.
I got acid reflux problems after eating this each time and this issue rarely occurs for me. They were simple and delicious, but next time way less garlic, oil, and butter. Burrrp!
Simple recipe with delicious results. I don’t know why it calls for both butter and olive oil, but I followed it as directed (even doubled it, to bring to a potluck) and everyone loved it. Note: It doesn’t specify whether to use salted or unsalted butter. All I had on hand was salted butter, so I omitted adding the extra salt. That turned out to be the right decision; it was well seasoned when done, just adding pepper.
Also, I had 3-4 servings left over the next day and found an unexpected use for them. I was making rice to add to chicken soup, and accidentally burned the rice! I needed another starch for the soup, so I chopped up the leftover potatoes and added them to my chicken broth with carrots, celery, onion and shredded rotisserie chicken. My husband said it was the best chicken soup I’ve made! The garlicky taste was great and the butter added creaminess to the soup.
Made this for Christmas dinner today and it was a hit. Nothing left in the crockpot.