Ingredients:
2 lbs. baby yellow potatoes
2 tbsp. olive oil
2 cloves garlic, minced
1 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup grated Parmesan cheese
2 tbsp. chopped fresh parsley (optional)
Directions:
Halve or quarter baby yellow potatoes (or leave them whole) and place them in the slow cooker.
In a small bowl, combine olive oil, minced garlic, dried thyme, dried rosemary, dried oregano, salt, and black pepper.
Pour the oil mixture over the potatoes, ensuring each potato is coated.
Cover the slow cooker and cook on high for 2-3 hours or low for 4-6 hours, stirring occasionally.
Once the potatoes are tender, sprinkle grated Parmesan cheese over the top and stir until melted, coating the potatoes evenly.
Serve hot, optionally topped with chopped parsley.
Enjoy your delectable Slow Cooker Garlic Parmesan Potatoes!