This Crockpot Potatoes recipe is my favorite easy side dish. I decided to make these slow cooker potatoes two ways: Garlic Ranch and Taco seasoned. My mind is blown by how simple making crockpot red potatoes can be…and the sky is the limit with flavors. My kids absolutely love this recipe, and we make it on both busy weeknights and for special dinners like the holidays.
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What’s in Slow Cooker Potatoes?
This is one of my favorite crockpot side dishes, mostly because you get two-for-one here. Both flavors are so good. Both start with red potatoes, then just add different ingredients to get the flavor you love.
- Red Potatoes: Waxy potatoes stand up well to being slow-cooked over a long period of time. You could use Yukon Gold or new potatoes instead, but I love the flavor of red potatoes.
- Salted Butter: Adds richness and flavor to these potatoes.
- Olive Oil: Helps the potatoes cook without burning.
- Salt + Pepper: Enhance the flavor of the potatoes.
- Garlic Ranch: Fresh minced garlic, ranch seasoning, and fresh chopped chives make these potatoes taste so tangy and savory!
- Spicy Taco: Taco Seasoning and crushed red pepper flakes give these potatoes a Mexican kick!
Pro Tip: For a more neutral base, swap the olive oil for avocado oil.
Variations on Red Potatoes in the Crockpot
The great thing about these potatoes is they both start with the same ingredients– butter, oil, salt, and pepper. From there, you can add just about anything to make them the perfect side dish for any meal. Some of my favorite seasoning blends to add to these potatoes are Creole seasoning, blackened seasoning, chili seasoning, everything bagel seasoning, Italian seasoning, or herbs de Provence.
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How to Store and Reheat
Store leftover potatoes in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze these potatoes in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
The great thing about these slow cooker potatoes is that they go with just about everything. Some of my favorites include our Sheet Pan Chicken Parmesan, Chicken Burgers, Stovetop Burgers, Oven Fried Chicken, or Easy Chicken Cordon Bleu.
These potatoes also make an incredible holiday side dish. For Thanksgiving, I serve them with our famous Easy Turkey Recipe. For Christmas, I love them paired with Beef Tenderloin. For Easter, you can always find them on our table next to Pineapple Ham.
5-Star Review
“Very easy and yummy will do again . Cooked perfectly 5 hrs no fuss 😃” – Janice Koch-Lumpkin
“One of my four kids is a vegetarian and another has a dairy allergy, so finding one meal that can feed everyone in the family is sometimes tough. I made this recipe (spicy taco flavor) using new potatoes so I didn’t have to cut anything – I’m lazy :) – and tossed in some pinto beans and torn spinach for the last 30 minutes in the crock pot. Threw it all on some fresh tortillas and topped with cheese (or “cheeze” in the case of the dairy-free kid) and salsa for spicy potato tacos, and they were delicious! Thanks for sharing!” Andrea
Crockpot Potatoes (2 Ways)
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Ingredients
For Garlic Ranch Potatoes
- 3 pounds red potatoes washed and quartered
- 2 tablespoons salted butter (¼ stick)
- 2 tablespoons olive oil
- 1 ounce ranch seasoning click for homemade recipe!
- 1 tablespoon chopped fresh chives
- 1 tablespoon minced garlic
- Kosher salt and freshly ground black pepper to taste
For Spicy Taco Potatoes
- 3 pounds red potatoes washed and quartered
- 1 ounce taco seasoning click for homemade recipe!
- 2 tablespoons olive oil
- 2 tablespoons salted butter (¼ stick)
- 1 tablespoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper to taste
Recommended Equipment
Instructions
- Spray a large crockpot with nonstick spray.
For the Garlic Ranch Potatoes
- Place all the ingredients in a large slow cooker. Stir to combine slightly. While the potatoes are cold they won't coat completely and that's totally fine.3 pounds red potatoes, 2 tablespoons salted butter, 2 tablespoons olive oil, 1 ounce ranch seasoning, 1 tablespoon chopped fresh chives, 1 tablespoon minced garlic, Kosher salt and freshly ground black pepper
- Cook on high for 3-4 hours or until the potatoes are fork tender. (NOTE: Check the potatoes after 1 hour and stir to make sure all the potatoes are coated fully. Check again after 2½ hours and make sure they aren't done. Depending on the size of the potatoes, they could cook a bit quicker)
For the Spicy Taco Potatoes
- Place all the ingredients in a large slow cooker. Stir to combine slightly. While the potatoes are cold they won't coat completely and that's totally fine.3 pounds red potatoes, 1 ounce taco seasoning, 2 tablespoons olive oil, 2 tablespoons salted butter, Kosher salt and freshly ground black pepper, 1 tablespoon crushed red pepper flakes
- Cook on high for 3-4 hours or until the potatoes are fork tender. (NOTE: Check the potatoes after 1 hour and stir to make sure all the potatoes are coated fully. Check again after 2½ hours and make sure they aren't done. Depending on the size of the potatoes, they could cook a bit quicker)
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You don’t need a lot of water in the slow cooker. A bit of water will release from the potatoes while they cook, plus you have ingredients like oil to add in some moisture. They may look dry when you put them in, but they’ll be perfectly moist and tender once they’re cooked.
- I made Garlic Ranch potatoes and Spicy Taco potatoes, but you can play around with the flavors! You could make Italian Potatoes with Italian Dressing Mix and your favorite herbs, or you can make them plain and sprinkle on some parmesan before serving.
- I didn’t peel the potatoes because…lazy! There’s no need to peel the red potatoes before tossing in the slow cooker. Just make sure you rinse and scrub them.
- Nutritional information presented is for a serving of the garlic ranch potatoes.
Nutrition Information
For this recipe, you’ll need to cook the potatoes for about 3-4 hours on high. You want them to be fork-tender, so check them every hour or so.
Yes, you can use any type of potato, but some varieties work better than others. I find that waxier potatoes hold up better to the long cooking time, so try Yukon Gold, new potatoes, or fingerlings. Russets are delicious, but they will likely fall apart.
It’s up to you! If you prefer peeled potatoes, then peel them before cooking. But leaving the skins on can add texture and flavor to your dish. Plus, if you’re feeling lazy like me, it cuts down on the prep time!
More Crockpot Potato Recipes We Love
- Crockpot Potato Casserole
- Crockpot Mashed Potatoes
- Crockpot Cheesy Potatoes
- Crockpot Twice Baked Potatoes
It’s really perfect
here we go!
So these potatoes are in my crockpot right now. Followed the recipe exactly. Checked after 1 hour and there is A LOT of liquid in the bottom of the crockpot. Is that normal?
Ok thanks Becky…..I might just drain off the water and add the spices again. Might be rice tonight for our dinner quests or both if my idea works……thanks.
Made the garlic ranch potatoes and my family just LOVED them! Saved the leftovers and fried them up the next day to have as another side dish and they were just as good! Now I have to make sure I have plenty made when I do them! Thank you for a WONDERFUL AND EASY recipe!
I’ve made these before and they are great. I’m making them again today for my family’s Christmas. I literally just finished putting them in the crockpot. I don’t understand how 5 minutes of prep time is supposed to be enough time to chop potatoes and mince garlic.
The recipe does not call for any water. Is this correct? Don’t want to burn them if it is needed and none was in there.
Thanks
Nevermind, I figured it out. No water needed and these were out of this world great!!!
Thanks your recipe! I like it!
hello
These potatoes look and sound great!
I’m planning on making these but I work eight hours days you think they would be ok on low?
Deeeelish! I made these last night..
I have two questions! 1. Can I double this? 2. How long would you suggest cooking on low?