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Sometime dinners come together a little easier when you have the help of a crockpot. The potatoes came out really tender and it’s really easy to toss together in advance then start the crockpot when you ready.

Slow Cooker Garlic Parmesan Potatoes

(Adapted from Damn Delicious)


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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


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.


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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.


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

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