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. Â 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.
I made this last year for Christmas and have made it 4 times since then. Because it’s been requested by my family! Always delicious! I add 1/2 cup of Parmesan cheese as well and don’t do the chives.
I have made this many many times and its always great….especially served with sour cream! For some reason I have to cook the potatoes longer than what the recipe says, but they are worth the wait.
Made these for dinner with my family tonight. They were soooo good! Even my brother who is very picky said they were good. Definitely will be making these again. Thank you for a great recipe!
It turned out fantastic. I didn’t use chives, instead I chopped up green onions and put them in. I also put a packet of Italian dressing powder in as well. I didn’t add salt because I felt the butter was salty enough and with the ranch and Italian dressing in it, it might be too salty(I was right not to add any!). I paired the potatoes with baked fish, delicious ?
Thanks, Theresa
P.s. I had Russet and Red potatoes so I mixed them, they still cooked just as you said.
Made these for Christmas Day with russet potatoes and they were delicious! My granddaughter said they were the best potatoes she had ever had!
how many potatoes are 3 lbs? we have red potatoes ready in our garden
Could you add a cheese? If so any recommend. Maybe a parm or cheddar? If a cheese can be added, when! What size crockpot for this qty of ingredients. I have a 6 quart crock pot.
Thanks.
Yes, you could add cheese. I think parmesan or cheddar would be great. I’d say add it on the top at the end, just to get it melted. A 6qt crockpot is the size you need 🙂
would this be good with cheese and bacon?
Is it the ranch dressing mix or the dip mix?
Regular ranch dressing mix, although either would work fine
Can I use Idaho potatoes quartered instead of red potatoes?
Yes! 🙂