Red potatoes are my favorite. I like buying a bag of them and just figuring out something to do with them. My favorite thing is to throw them in foil with some seasonings and olive oil and putting them on the grill. Yummy.
I also love using my slow cooker. If I can just throw some things in and let it cook all day and at the end, there is deliciousness waiting... that's awesome.
The bummer with cooking a side dish in a slow cooker is that you actually have to make the main dish.
The first step of ingredients (why get everything out if you don't need it for 6 more hours?).
Potatoes, garlic, and water. I cut up all 3 pounds. I almost halved it, but then I realized I'd have to find another recipe in a couple day and I'd be eating the potatoes for a few days anyway.
Lid on, and I'm off. I ran errands...
I already had green onions, so I used those instead of chives.
Mine were in for just over 5 hours on low (I have a Rival slow cooker and it tends to cook faster). The potatoes were pretty tender and mixing them up mashed them a bit, but who cares?
Slow Cooker Ranch Potatoes
3 lbs red potatoes, quartered
1 c water
2 cloves of garlic, minced
1/2 c ranch dressing (I used light)
1/4 c shredded cheddar cheese (I used 4 cheese Mexican)
1/4 c parmesan cheese (I used reduced fat)
Pinch of salt
1/2 t garlic powder
1/2 t onion powder
1/2 t pepper
1/4 c chives or green onions, minced
1. Add water, potatoes, and garlic (not the powder) to the slow cooker. Set to low and cook covered for 6-8 hours or high 3-5 hours. May need to adjust accordingly based on your slow cooker. Potatoes should be tender.
2. Stir in cheeses, pepper, salt, onion powder, garlic powder, chives, and ranch dressing.
Can be refrigerated and reheated.
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Review:
These are good! I'm not a HUGE fan of ranch, so next time, I may reduce to a 1/3 or 1/4 cup. You could really increase or decrease any of the ingredients. Like... if you're a big fan of cheese, you could use 1/2 cup of shredded instead. I won't judge.
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