Crockpot Garlic Ranch Red Potatoes – These crock pot roasted potatoes are bursting with garlic and ranch flavor! Perfect for any easy weeknight side dish, or to save some room on your stove when you have company.  One of my all time favorite slow cooker potato recipes!

crockpot red potatoes with ranch and garlic

Well, September is officially here!  In my part of the USA, it is starting to feel like fall too!  Which, I’m actually really loving even though I’m more of a summer kinda girl.

Tis the season for all things that are pumpkin flavored, warm and cozy, comfort food.

And, also for colds.  Unfortunately.

It never fails, my kid’s go back to school.  They bring home all the germs.  The germs make their way into my body, and I’m sick.

I’m always the first one sick!  Which I’m glad for I suppose, better me than the kids, right?

crockpot red potatoes with garlic and ranch

I’m really thankful that I’m a food blogger right now.  I can kind of just hide behind my computer, sniffling, with my giant box of tissues.

You don’t have to look at my sad red nose.

Instead, you get to gawk at some gorgeous red potatoes that we whip up in a snap right in the slow cooker!

They really don’t get much easier.  Most of the ingredient’s you probably already have on hand!

I don’t know about you, but I always keep ranch seasoning on hand.

Definitely, couldn’t survive without the stuff!

crockpot red potatoes

So, for this recipe, you need a few pounds of red potatoes.  Some garlic, which you can use either garlic powder or fresh minced.  Ranch seasoning, butter, and olive oil.

Salt & pepper are kind of a given, right?  If you think the amounts I have listed are too much, just S&P to your own taste.

The chives are optional too, but I do love the flavor they add, and they look pretty if you’re having people over for dinner!

crockpot red potatoes with ranch

These Crockpot red potatoes come out so amazingly tender, creamy on the inside, melt in your mouth.

They are a life saver of a side dish for busy nights since they can go in the slow cooker in the morning.

I also feel no shame at all in making a double batch of these impressive looking potatoes for a crowd!

Enjoy!

~Nichole

Tip:  These are a great side dish to go along with my Instant Pot Country Style Ribs!

 

4.94 from 43 votes

Crockpot Garlic Ranch Red Potatoes

Prep 10 minutes
Cook 4 hours
Total 4 hours 10 minutes
Servings 6

Ingredients 

  • 3 Pounds Red Potatoes, Washed and cut into quarters
  • 5 Tablespoons Butter, Melted
  • 1 Tablespoon Olive Oil
  • 1 (1 Ounce) Packet Ranch Seasoning
  • 1 Tablespoon Garlic Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • Chopped Chives for Serving, Optional

Instructions 

  • Lightly grease a large slow cooker with butter and place the washed and quartered potatoes inside.
  • In a small bowl whisk together the melted butter, olive oil, ranch seasoning, garlic powder, 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.

Additional Info

Course: Side Dish
Cuisine: American
Like this? Rate & review this recipe below!

LOOKING FOR OTHER FALL RECIPES?  TRY THESE:

 


Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

Related Recipes

Rate & Review!

Your email address will not be published. Required fields are marked *

Recipe Rating




32 Comments

  1. Can you make this recipe tripled? We are having a 4th of July party with 15-20 people. The recipe sounds perfect.
    Thanks

  2. 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?

    1. 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!

    1. 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!

  3. 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. 🙂

    1. 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! 🙂

  4. 4 stars
    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!

  5. 5 stars
    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.