Instructions
3 pounds baby Dutch yellow potatoes (halved)
2 tablespoons olive oil
2 tablespoons unsalter butter
4 cloves garlic (minced)
1/2 teaspoon oregano
1/2 teaspoon dried basil
1/2 teaspoon dried dill
1/4 cup Parmesan cheese (freshly grated)
2 tablespoons fresh parsley leaves (chopped)
1 to taste kosher salt
1 to taste black pepper (freshly ground)
Directions
Lightly coat the inside of a slow cooker with nonstick spray. Place potatoes, olive oil, butter, garlic, oregano, basil and dill into the slow cooker; season with salt and pepper, to taste.
Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender. Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
Depending on the size of the potatoes cooking time may need to be adjusted