This little slow cooker dish is the kind of thing that makes the church ladies lean over the potluck table and whisper, “Now how on earth did you make that with only three things?” It reminds me of the suppers we used to have after spring planting, when everyone was tired to the bone and needed something comforting but simple. Whole mixed baby potatoes go into the slow cooker firm and pretty, and a buttery glaze coaxes them into something impossibly tender and downright addictive. It’s the kind of recipe that feels old-fashioned in the best way—humble ingredients, hands-off cooking, and a flavor that tastes like you fussed all afternoon when you really didn’t.
Serve these glazed baby potatoes straight from the warm slow cooker crock, spooning plenty of that buttery sauce over the top. They’re lovely alongside simple spring suppers—ham, roast chicken, meatloaf, or grilled pork chops. Add a green vegetable like steamed peas, roasted asparagus, or a tossed salad to round things out. At potlucks, I set the crock on “warm” with a spoon and let folks help themselves; they pair nicely with anything from casseroles to sliced cold ham and deviled eggs.
3-Ingredient Slow Cooker Glazed Baby PotatoesServings: 6
Ingredients
2 pounds whole mixed baby potatoes, rinsed and well dried
8 tablespoons (1/2 cup) unsalted butter, cut into pieces
2 tablespoons dry ranch seasoning mix (from packet)
Directions
Rinse the whole mixed baby potatoes under cool water and pat them very dry with a clean kitchen towel so the butter clings and the glaze isn’t watered down. Leave the skins on and keep the potatoes whole.
Lightly grease the inside of your slow cooker insert with a small swipe of butter or a quick spritz of nonstick spray to help with cleanup and prevent sticking.
Place the whole baby potatoes in the bottom of the slow cooker in as even a layer as you can manage. A few overlapping is fine; just avoid tightly packing them.
Scatter the butter pieces evenly over the potatoes so they melt down between them, creating that buttery sauce that will pool around the potatoes as they cook.
Sprinkle the dry ranch seasoning mix evenly over the potatoes and butter. Do not add water or broth; the potatoes and butter will create their own flavorful cooking liquid and glaze.
Cover the slow cooker with the lid 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 but still hold their shape. Try not to lift the lid during the first couple of hours so the heat and steam stay trapped inside.
Once the potatoes are tender, gently stir from the bottom with a wide spoon or rubber spatula, turning the potatoes so they’re coated in the buttery ranch glaze. Be gentle so you don’t break them up.
Taste a potato and, if you like, add a pinch of salt to the sauce, keeping in mind that ranch mix is already salty. Stir again lightly to distribute any added seasoning.
Switch the slow cooker to WARM and serve the potatoes straight from the crock, spooning extra buttery sauce over each portion so they’re glistening and well glazed.
Variations & Tips
For a little color, you can use a mix of red, yellow, and purple baby potatoes, which look especially pretty in the serving dish. If you prefer a lighter flavor, use salted butter and cut the ranch seasoning back to 1 1/2 tablespoons, then adjust salt at the end. For a touch of freshness that still keeps this nearly a three-ingredient recipe, sprinkle a tablespoon of chopped fresh parsley or chives over the top just before serving. If you’d like a deeper, nuttier note, brown the butter on the stovetop first, then pour it over the potatoes in the slow cooker before adding the ranch mix. To stretch the recipe for a crowd, you can increase potatoes to 3 pounds and bump the butter up to 3/4 cup, adding ranch seasoning to taste; just be sure your slow cooker is large enough so the lid closes well and add 30–60 minutes to the cooking time if it’s very full. For food safety, keep the potatoes at a safe temperature by not leaving them on the “warm” setting for more than 2–3 hours; after that, cool leftovers quickly and refrigerate. Do not cook the potatoes on the “keep warm” setting from the start, as it may not bring them up to a safe internal temperature fast enough. Leftovers should be stored in a covered container in the refrigerator and reheated thoroughly until steaming hot before eating.
