Slow Cooker Garlic Parmesan Potatoes

(photo from damndelicious.net)

• 3 pounds baby Dutch yellow potatoes, halved
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried dill
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves, optional 

• 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. Cooking time may need to be adjusted depending on the size of the potatoes.  

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