There is something mighty comforting about a slow cooker doing the work while a handful of plain ingredients turn into supper. These Left-Handers Day potatoes are the sort of easy side dish busy families come back to again and again, especially when the pantry is running low and there is a bag of purple potatoes on hand. The slow cooking softens those little potatoes until they are tender all the way through, while butter and seasoning settle into every nook, making a simple Midwestern-style potato dish that feels thrifty, practical, and awfully satisfying.
Serve these potatoes alongside roast chicken, meatloaf, pork chops, or burgers hot off the skillet. They also pair nicely with a crisp green salad, steamed green beans, or buttery corn for a complete family meal. If you want to stretch things further, spoon them next to fried eggs for breakfast-for-supper or tuck leftovers beside a sandwich at lunch.
4-Ingredient Slow Cooker Left-Handers Day Potatoes
Servings: 6
Ingredients
2 pounds raw unpeeled purple potatoes, halved
1/2 cup unsalted butter, melted
1 packet dry ranch seasoning mix, about 1 ounce
1 cup low-sodium chicken broth
Directions
1. Lightly coat the inside of a slow cooker with a little butter or nonstick spray if desired. Add the raw unpeeled halved purple potatoes in an even layer.
2. In a small bowl, stir together the melted butter, ranch seasoning mix, and chicken broth until well combined.
3. Pour the seasoned butter mixture over the potatoes, then gently toss or stir so the potatoes are coated as evenly as you can.
4. Cover and cook on low for 4 to 5 hours or on high for 2 1/2 to 3 1/2 hours, until the potatoes are fork-tender. Give them one gentle stir about halfway through if your slow cooker runs hot around the edges.
5. Once tender, spoon the potatoes into a serving bowl with a little of the buttery cooking liquid over the top. Serve hot.
Variations & Tips
Make it extra herby: If you have a little fresh parsley, dill, or chives on hand, scatter some over the hot potatoes just before serving. That touch of green brightens the whole bowl and gives the dish a fresher finish.
Add a little onion flavor: A few spoonfuls of dried minced onion or some thinly sliced onion can go right into the slow cooker with the potatoes. It gives the dish a deeper savory taste without making the recipe much more complicated.
Use the right potato size: Try to halve the potatoes so they are close in size. That way they cook evenly, and you will not have some pieces turning too soft while others stay firm in the middle.
Don’t over-stir: Purple potatoes can get crumbly once tender, so stir gently and only when needed. If you fuss with them too much near the end, they may break apart more than you want.
Make it a meal starter: Leftovers are wonderful folded into scrambled eggs, tucked into breakfast burritos, or reheated in a skillet until the edges crisp up. In an old farmhouse kitchen, that sort of second-day cooking was how good food stretched a little further and never went to waste.