Crispy-Top Ranch Potatoes In Slow Cooker. These easy 3-ingredient slow cooker potatoes with crispy tops and ranch flavor wowed my mom at last year’s Mother’s Day brunch. Now she asks for them every time! Thick potato slices get soft inside the cooker, then turn golden and crunchy on top under the oven broiler. Ranch mix adds yummy taste with few items, and the slow cooker keeps it simple while you make other food. It mixes old-school potato ideas but way easier for busy days.
Made these for Mother’s Day brunch last year. Now it’s the only thing she requests.
Servings: 6
Ingredients
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3 pounds russet potatoes, washed and cut into 1/2-inch thick rounds
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1 1/2 cups ranch dressing (use the bottled kind with full fat for best feel)
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2 tablespoons unsalted butter, melted, plus extra for greasing the cooker
Crispy-Top Ranch Potatoes In Slow Cooker
Crispy-Top Ranch Potatoes: Directions
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Rub a little butter inside a 6-quart slow cooker to stop sticking and help edges brown.
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Wash the potatoes well and dry them. Keep skins on for a fun, rough look and good chew. Cut into even 1/2-inch rounds so they cook the same.
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In a bowl, mix ranch dressing and melted butter until smooth. This flavors and makes potatoes creamy.
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Spoon a tiny bit of ranch mix on the cooker bottom. Add one layer of potato rounds, a bit overlapping. Spoon more mix on top and spread gently.
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Keep adding potato layers and ranch mix. End with potatoes on top and just a thin ranch coat. Save most mix between layers so top can get crispy.
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Put lid on and cook on HIGH 3-4 hours, or LOW 6-7 hours. Potatoes are done when a knife slides in easy. Don’t peek for first 2 hours to keep heat steady.
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Turn off cooker. Use a thin spatula to loosen stuck edges. If cooker part can go in oven, keep potatoes there. Or move to a buttered oven dish, keeping rounds neat and overlapping pretty.
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Set oven rack 6 inches from broiler. Turn broiler to HIGH. Let potatoes sit uncovered 5-10 minutes to dry top for better crunch.
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Broil 4-8 minutes, watching close. Tops turn golden with crunchy edges, some creamy spots in middle. Turn dish for even color if needed.
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Take out and rest 5 minutes to firm up. Move to a simple platter, stacking to show crispy bits. Add rosemary or parsley sprigs for fancy brunch look. Serve warm.
Serve right from a wood platter with green bits like rosemary if you want. Pair with scrambled eggs, baked eggs, green salad, or fruit for spring brunch. Great with chicken, ham, or sausages too. For fun, add sour cream or extra ranch to dip. Try crisp white wine, pink rosé, or fizzy lemonade with the soft middles and crunchy tops.