There is something mighty satisfying about turning a bag of little creamer potatoes into a tender, buttery side dish with hardly any fuss at all, and that is exactly why this slow cooker favorite earns a place on a summer holiday table. These Independence Day potatoes lean on simple pantry staples and the natural goodness of raw unpeeled baby creamer potatoes, letting the crock do the work while the cook gets on with the rest of the meal. It is the kind of practical, crowd-pleasing dish that fits right in with backyard gatherings, church picnics, and family suppers all across the Midwest.
Serve these potatoes alongside grilled burgers, barbecue chicken, ribs, bratwurst, or pulled pork for an easy holiday spread. They are also wonderful with a crisp coleslaw, baked beans, sweet corn, sliced tomatoes, or a fresh green salad, and a little extra sprinkle of parsley on top makes them look right at home on a festive buffet table.
5-Ingredient Slow Cooker Independence Day Potatoes
Servings: 6 to 8
Ingredients
2 pounds raw unpeeled baby creamer potatoes
Directions
1. Wash and dry the baby creamer potatoes, then place them in the bottom of the slow cooker. If some are much larger than the others, cut those in half so everything cooks evenly.
2. Drizzle the melted butter and olive oil over the potatoes, then sprinkle the ranch seasoning on top. Toss well right in the slow cooker so the potatoes are evenly coated.
3. Cover and cook on high for 3 to 4 hours or on low for 5 to 6 hours, until the potatoes are fork-tender. Give them a gentle stir once or twice during cooking if convenient.
4. Once tender, transfer the potatoes to a serving bowl or platter and sprinkle with the chopped parsley. Serve warm.
Variations & Tips
Garlic Butter Version: If you want a deeper savory flavor, add 2 to 3 minced garlic cloves or 1 teaspoon garlic powder with the ranch seasoning. Garlic and potatoes are old friends, and this little addition makes the whole kitchen smell wonderful.
Cheesy Finish: For a potluck-style finish, sprinkle the hot cooked potatoes with shredded cheddar or Parmesan just before serving. Let the heat from the potatoes soften the cheese so it clings nicely to every bite.
Herb Garden Touch: Fresh dill, chives, or green onions can be used in place of parsley for a different look and flavor. This is especially handy in summertime when the herb patch is producing faster than a body can keep up with.
Keep Them From Overcooking: Slow cookers can vary quite a bit, so start checking the potatoes at the earlier end of the cooking range. Once they are fork-tender, move them to warm or serve right away so they stay intact instead of turning too soft.
