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

1. Halve or quarter the baby yellow potatoes, depending on their size, or leave them whole if preferred. Place the potatoes in a slow cooker.
2. In a small bowl, combine the olive oil, minced garlic, dried thyme, dried rosemary, dried oregano, salt, and black pepper.
3. Pour the oil mixture over the potatoes in the slow cooker. Stir until all the potatoes are evenly coated.
4. Cover the slow cooker and cook on high for 2-3 hours or on low for 4-6 hours, stirring occasionally.
5. Once the potatoes are tender and cooked through, sprinkle the grated Parmesan cheese over them. Stir until the cheese melts and the potatoes are evenly coated.
6. Serve hot, garnished with chopped parsley if desired.