Ingredients:

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

Directions:

1. Lightly coat the inside of a slow cooker with nonstick spray. Place potatoes into the slow cooker. Stir in olive oil, butter, garlic, oregano, basil and dill, and gently toss to combine; season with salt and pepper, to taste.

2. 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.

Bon Appetit!