Contributed by Rachel & Brendan

We prefer rosemary instead of dill & add 1/2 tsp dried or 1/2 Tbsp fresh rosemary. Add whatever herb you prefer.

Ingredients:

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

Lightly coat the inside of a slow cooker with nonstick spray. Place potatoes, olive oil, butter, garlic, oregano, basil & dill into the slow cooker; season with salt & pepper, to taste.

Cover & cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.

Serve immediately, sprinkled with Parmesan & garnished with parsley, if desired.