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–+ servings
A crockpot of potatoes.

Crockpot Potatoes (2 Ways)

Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 8
Calories: 187kcal
Author: Becky Hardin
Crockpot potatoes are the best easy side. Make them Garlic Ranch or Taco seasoned to go with any meal!
Print Recipe

Equipment

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

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
    Crockpot potatoes cooking on a white background.
  • 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)
    A crockpot filled with potatoes, slow-cooked to perfection.

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
    Keywords: crockpot potatoes.
  • 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)
    A crockpot full of slow-cooker potatoes.

Video

Notes

  • 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.
Storage: Store crockpot potatoes in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

Calories: 187kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 464mg | Potassium: 780mg | Fiber: 3g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 15mg | Calcium: 20mg | Iron: 1mg