Crock Pot Ranch Potatoes
Perfect easy crock pot potatoes your family will love. Recipe is Gluten Free
Perfect easy crock pot potatoes your family will love. Recipe is Gluten Free
- pinch of salt
- 1 cup of water
- 3 pounds of red potatoes – quartered
- 2 cloves of minced garlic
- 1/2 cup of ranch dressing
- 1/4 cup of cheddar cheese
- 1/4 cup of parmesan cheese
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of pepper ( i use 1 teaspoon but i love pepper )
- 1/4 cup of minced fresh chives
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 (201g)
- Sodium 20.564 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Add Water, Potatoes, and Garlic to the crock pot.
- Set the crock pot to low and cook covered for 6- 8 hours or high 3-5 hours.
- Stir in cheeses, pepper, salt, onion powder, garlic powder, chives; ranch dressing.
- Enjoy
Standard roasted potatoes rely on dry heat to caramelize starches through the Maillard reaction. Slow-cooker preparation instead utilizes a moist heat environment, steaming the tubers until cellular walls soften entirely. Water added to the base prevents burning while generating steam inside the closed vessel. Red potatoes work exceptionally well here because their thin skins and waxy interior texture hold shape during prolonged thermal exposure. High starch varieties like Russets would disintegrate under six hours of moisture and heat. Minced garlic breaks down during this extended cooking window, releasing allicin compounds that mellow significantly compared to raw cloves. Once cooking concludes, dairy addition must happen off the direct boiling heat to prevent emulsion breakages. Ranch dressing contains emulsifiers that bind oil and water phases, but excessive heat causes milk solids to curdle. Stirring cheddar and parmesan cheeses into the warm spuds allows residual heat to melt lipids smoothly without separating fats. Fresh chives provide volatile sulfur compounds that sharpen the palate against rich dairy lipids. Leftovers store safely in an airtight container for up to four days at four degrees Celsius or below.
