Red Potatoes in the Crockpot
Red potatoes in the crockpot turn buttery and tender with a few simple seasonings. They need almost no hands-on time, and they are a good side for roasts, ham and grilled meat.
8
servings10
minutes6
hoursBaby red potatoes cook in butter, garlic, parsley and ranch seasoning until fork-tender. They come out creamy inside with seasoned skins.
Ingredients
3 lb baby red potatoes, halved or quartered to equal size
1/3 cup melted butter
3 tbsp olive oil
1 packet (1 oz) ranch seasoning mix
4 cloves garlic, minced
1 tsp dried parsley
1/2 tsp salt
1/2 tsp black pepper
1/2 cup chicken broth
1/4 cup grated parmesan
2 tbsp fresh chopped parsley
Directions
- Scrub the potatoes and cut them into pieces about 1 1/2 inches across.
- Put the potatoes in a 6-quart slow cooker.
- Whisk the butter, oil, ranch seasoning, garlic, dried parsley, salt and pepper in a small bowl.
- Pour the mixture over the potatoes and toss until coated.
- Pour the broth around the edge of the cooker.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours. They should pierce easily with a fork.
- Stir gently once or twice if you can.
- Sprinkle with parmesan and fresh parsley. Serve warm.
Notes
- Cut the potatoes into even sizes so they cook at the same rate. For crisp edges, put them on a sheet pan and broil for 4 minutes after cooking. Swap the ranch for Italian seasoning or add a teaspoon of smoked paprika. Leftovers keep 4 days and reheat nicely in a skillet.
Why red potatoes do well in a slow cooker
Red potatoes have thin skins and a waxy, creamy flesh, which is why they hold their shape through six hours of cooking while russets would fall apart. Cooked in butter, oil and ranch seasoning, they come out tender inside with a lightly seasoned skin, and they take almost no work.
The slow cooker also frees a burner and the oven on a day when both are busy. You toss everything in, walk away, and come back to a side dish that is hot and ready. It is the easy answer for potlucks, cookouts and holiday tables. Because they cook in butter and broth rather than water, the potatoes taste seasoned all the way through instead of just on the skin.
What to buy and why
Baby red potatoes: Choose small, firm ones about the size of a golf ball. Halve or quarter them so every piece is about 1 1/2 inches across and finishes at the same time.
Ranch seasoning mix: One packet carries the salt, garlic, onion and herbs in one go. Check the packet size, and skip extra salt until you taste them.
Butter and olive oil: The butter gives flavor and the oil keeps the potatoes from sticking. Use both, since butter alone can scorch at the edges.
Fresh garlic: Four cloves, minced, add a mellow garlic note by the end of the cook.
Chicken broth: Half a cup around the edge creates steam so the potatoes cook through without drying out.
Parmesan and parsley: Sprinkle them on at the end for a salty finish and a bit of color.
Tips for the best result
Cut them evenly: Mixed sizes mean some pieces turn to mush while others stay firm. Take a minute to cut everything the same.
Pour broth around the edge: Pouring it over the top rinses off the seasoning. Pour it down the side of the crock instead so the coating stays on.
The most common mistake is overcooking: Potatoes can go from tender to falling apart in an extra hour. Check with a fork at 5 hours on LOW and stop when they pierce easily. Stir gently so you do not break them. If your cooker runs hot, use the low setting for the full time, since high heat can leave the outer pieces soft before the center is done.
Swaps and variations
Use Yukon Gold potatoes for a creamier texture, or add smoked sausage coins and green beans for a full meal. Swap ranch for Italian seasoning, or add a spoonful of Dijon for tang. Fresh rosemary and thyme make an herb version that works well with roast chicken. For a lighter dish, cut the butter in half and use extra broth.
Russet potatoes cut into chunks do not work well. They turn mealy and crumble apart, so keep to waxy red or gold potatoes. A scatter of crumbled bacon or chives on top turns the same pot into a loaded potato side with no extra work.
What to serve with it
These potatoes go with almost any main, from roast chicken and meatloaf to grilled burgers and pork chops. Serve in a bowl with a sprinkle of parsley, and let people help themselves right from the crock. They are a handy side for any cookout or holiday table. They also pair well with a simple green salad, which gives the plate a crisp, cool contrast to the buttery potatoes.
Storing, freezing and reheating
Refrigerate leftovers for up to 4 days in a sealed container. Reheat in a skillet with a little butter, which crisps the skins, or microwave in short bursts with a splash of water.
Freezing is not ideal, since potatoes get grainy and watery after thawing. Leftovers are better turned into hash or tossed into scrambled eggs the next morning. Cut leftover potatoes into smaller pieces and crisp them in a hot pan with a little oil for a quick breakfast hash.
Red Potatoes in the Crockpot at a glance
- Prep time: 10 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 11, led by baby red potatoes, melted butter, olive oil, packet (1 oz) ranch seasoning mix
Tips for Red Potatoes in the Crockpot
Cut the potatoes into even sizes so they cook at the same rate. For crisp edges, put them on a sheet pan and broil for 4 minutes after cooking. Swap the ranch for Italian seasoning or add a teaspoon of smoked paprika. Leftovers keep 4 days and reheat nicely in a skillet.
Red Potatoes in the Crockpot FAQ
How long does Red Potatoes in the Crockpot take?
Red Potatoes in the Crockpot takes 6 hours of cooking after 10 minutes of prep.
How many people does Red Potatoes in the Crockpot serve?
This recipe makes 8 servings.
What do I need to make Red Potatoes in the Crockpot?
11 ingredients, led by baby red potatoes, melted butter, olive oil, packet (1 oz) ranch seasoning mix. Amounts are in the recipe card above.
