My sister gave me this 3 ingredient side dish secret. You will be making these perfectly tender and savory bites all spring long.

My sister actually gave me this side dish secret a few years ago, and it’s been on repeat in my kitchen ever since. These slow cooker 3-ingredient ranch roasted potatoes come out perfectly tender on the inside with golden, savory edges and that buttery ranch flavor everyone loves. It’s the kind of recipe you can toss together in five minutes before work, then come home to a slow cooker full of cozy, crowd-pleasing potatoes swimming in garlicky, herby butter. With only three ingredients and zero fuss, it’s become my go-to spring side for everything from weeknight chicken to Sunday ham.

These ranch roasted potatoes are perfect alongside simple grilled or baked chicken, pork chops, or a roast beef you’ve made in another slow cooker. I love serving them with a crisp green salad or steamed green beans to balance the richness, and they’re great with anything you’d normally serve with mashed potatoes or fries. Spoon some of the buttery ranch juices from the bottom of the slow cooker over the potatoes right before serving, and if you have it, a sprinkle of chopped fresh parsley or green onions on top makes them feel a little extra special without any extra work.

Servings: 6

2 1/2 pounds baby potatoes, halved (yellow or red)

Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup.

Wash and dry the baby potatoes well, then cut each potato in half. If any are much larger than the others, cut them into quarters so they cook evenly.

In a large bowl, whisk together the melted butter and dry ranch seasoning mix until the seasoning is evenly distributed and no big clumps remain.

Add the halved potatoes to the bowl and toss until every piece is well coated in the buttery ranch mixture. Take a minute to really turn them over with a spatula so the seasoning sticks to the skins.

Pour the coated potatoes and all remaining butter mixture into the slow cooker, spreading them into an even layer. Scrape the bowl so you don’t leave any of that seasoned butter behind.

Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork. Avoid lifting the lid too often so the heat stays in and the potatoes cook evenly.

Once the potatoes are tender, gently stir them in the slow cooker to coat again in the buttery ranch juices. This helps the edges get glossy and flavorful.

Taste and adjust if needed by sprinkling a pinch more ranch seasoning over the top (if you have extra) or a little salt to your preference. Serve the potatoes straight from the slow cooker, spooning some of the buttery juices over each serving.

For a little extra color, use a mix of red, yellow, and purple baby potatoes—just keep the total amount the same and cut them all to similar sizes. If you like crispier edges, you can spread the cooked potatoes onto a sheet pan and broil them for 3 to 5 minutes before serving, then pour some of the buttery ranch juices from the slow cooker over the top. To lighten things up, swap half of the butter for olive oil; the flavor will be slightly different but still delicious. If your family likes a bit of heat, add a pinch of crushed red pepper flakes to the butter and ranch mixture before tossing with the potatoes. For a cheesy twist, sprinkle a handful of shredded cheddar or grated Parmesan over the potatoes in the last 15 minutes of slow cooking, just until melted. Leftovers reheat well in a skillet with a splash of the reserved buttery juices or a little extra butter, and they make a great base for breakfast hash with eggs the next morning.