My grandma always said a good potato could make a whole meal feel like a Sunday supper, even on a tired Tuesday night. These slow cooker 3-ingredient buttery ranch potatoes are the kind of thing she would have loved: simple, hearty, and so full of flavor you’d swear there was some secret trick involved. Truth is, it’s just baby red potatoes, real butter, and a packet of ranch seasoning, left to get cozy in the slow cooker until they’re tender, glistening, and downright irresistible. Around here in the Midwest, we’ve always leaned on the slow cooker for church potlucks, harvest suppers, and big family get-togethers, and this is the sort of side dish that quietly steals the show. Once you taste how rich, herby, and buttery these potatoes are, you’ll understand why Grandma would insist this is the only way to cook them now.
These buttery ranch potatoes are right at home beside a simple meatloaf, roast chicken, pork chops, or a slow-cooked beef roast. They’re also wonderful with grilled burgers or brats when you’d rather let the slow cooker handle the side dish. Spoon them straight from the black slow cooker crock onto your plate, making sure to drizzle some of that melted ranch butter over the top. Add a crisp green salad, steamed green beans, or buttered corn to round things out. If there happen to be any leftovers, they reheat beautifully alongside scrambled eggs for a hearty breakfast or can be crisped up in a skillet for a quick hash.
Slow Cooker Buttery Ranch Potatoes
Servings: 6
Ingredients
2 1/2 pounds small red potatoes, scrubbed and left whole or halved if large
1/2 cup (1 stick) unsalted butter, melted
1 (1-ounce) packet dry ranch seasoning mix
Directions
Rinse the small red potatoes under cool water and scrub them well, leaving the skins on. Pat them dry with a clean towel. If any potatoes are much larger than the others, cut them in half so they cook evenly.
Lightly grease the inside of your slow cooker crock if you like, then add all of the red potatoes in an even layer.
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