Slice the baby yellow potatoes into halves or quarters based on their size. If preferred, keep them whole. Transfer to the slow cooker.
In a separate bowl, combine olive oil, minced garlic, dried thyme, rosemary, oregano, salt, and black pepper.
Drizzle the seasoned oil over the potatoes, ensuring they are thoroughly coated.
Cover and set the slow cooker on high for 2-3 hours or low for 4-6 hours. Occasionally give it a stir.
Once potatoes are soft and fully cooked, sprinkle over the Parmesan cheese. Mix until the cheese has melted and coated the potatoes evenly.
Serve these delectable potatoes piping hot, garnished with freshly chopped parsley. Enjoy the heavenly taste of your Slow Cooker Garlic Parmesan Potatoes!
This is the third time we’re making this meal this week. It’s just that amazing!
CORN CASSEROLE
Okay, I’m normally used to using green tomatoes, but wow, did these taste even better!.
Toilet cleaning: remove black from the bottom of the toilet with grandma’s trick!
smothered pork chops
Deep Dish Apple Crisp
Michael, the son of Kelly Ripa and Mark Consuelos, turns 27 today, and some are in shock at his appearance
STUFFED BELL PEPPERS
These delightful “snowball” cookies feature my all-time favorite ingredient, ensuring they disappear quickly in our household!
