These simple Amish-style potatoes are the kind of thrifty, comforting side dish that fits right into a busy week or a holiday table when the stove is already full. Using canned whole baby potatoes keeps the work light and the results dependable, and that practical spirit feels right at home in the old Midwestern way of cooking, where good food was made from pantry staples and a little know-how. This is the sort of slow cooker recipe folks turn to before Labor Day gatherings, church suppers, and family meals when you want something warm, hearty, and easy to pass around.
Serve these tender potatoes alongside ham, roast chicken, pork chops, meatloaf, or grilled sausage for a satisfying meal. They also sit nicely beside green beans, buttered corn, a crisp cucumber salad, or sliced garden tomatoes, and if you are setting out a holiday spread, they make a fine partner for baked beans and soft dinner rolls.
4-Ingredient Slow Cooker Amish Pre-Labor Day Potatoes
Servings: 6
Ingredients
4 cans whole baby potatoes, drained, 15 ounces each
Directions
1. Lightly grease the inside of the slow cooker if desired, then add the drained whole baby potatoes in an even layer.
2. In a medium bowl, stir together the sour cream, melted butter, and ranch seasoning until smooth and well combined.
3. Spoon the mixture over the potatoes and gently toss or turn the potatoes so they are evenly coated.
4. Cover and cook on low for 4 to 5 hours, or until the potatoes are hot, tender, and full of flavor. Give them a gentle stir once or twice if convenient.
5. Serve warm straight from the slow cooker or transfer to a serving bowl.
Variations & Tips
Add cheese: For an extra rich pan of potatoes, stir in 1 to 1 1/2 cups shredded cheddar during the last 20 to 30 minutes of cooking so it melts right into the sauce.
Use cream cheese: If you like a thicker, tangier finish, replace half the sour cream with softened cream cheese and whisk it well with the melted butter and seasoning before adding it to the potatoes.
Season to taste: Ranch packets can vary a little in saltiness, so taste before serving and add black pepper or a small pinch of salt only if needed.
Keep the potatoes whole: Since canned baby potatoes are already tender, stir gently so they do not break apart. A rubber spatula or large spoon works better than anything too sharp.
Make it ahead: You can mix the sauce and drain the potatoes a few hours ahead of time, then assemble and start the slow cooker later when you are ready to cook.
