I learned this technique from my Italian grandmother, and I’ve never stopped!

Components
Two pounds of young potatoes, cut into quarters or halves
one-fourth cup olive oil
One spoonful of seasoning from Italy
three minced garlic cloves

1/4 cup of Parmesan cheese, grated
To taste, add salt and pepper.
Chopped fresh parsley (for garnish)
Guidelines
1. Fill your slow cooker with the baby potatoes cut in half or quarters.
2. Combine the olive oil, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper in a small bowl.

3. Drizzle the potatoes with the olive oil mixture, tossing to ensure uniform coating.
4. Cook the potatoes on low for four to five hours, covered, or until they are soft and thoroughly cooked.
5. Before serving, give the potatoes a thorough toss and top with freshly chopped parsley for taste and color.

Changes & Advice
You may modify the spices to suit your family’s preferences if you have finicky eaters at home. Reduce the amount of garlic or substitute garlic powder for a softer taste. For extra variation, you may also add additional veggies to the slow cooker, like as carrots, onions, or bell peppers. In the last half-hour of cooking, scatter some grated mozzarella over the top for a cheesy touch. Have fun!