Garlic Parmesan Potatoes (Print Version)

# Ingredients:

01 - About 3 lbs of little red or gold potatoes.
02 - 1 tsp of dried dill weed.
03 - 1 tsp of Italian herb blend.
04 - Half a teaspoon of ground black pepper.
05 - Half a teaspoon of salt.
06 - 1/3 cup of freshly grated Parmesan.
07 - 3 tbsp of melted butter.
08 - 2 tbsp of olive oil.
09 - 4 garlic cloves, finely chopped.
10 - 1 tbsp of chopped fresh parsley.
11 - Extra Parmesan to sprinkle on top when serving.

# Instructions:

01 - Slice large potatoes in half, leave the small ones as is.
02 - Coat the inside of a 6-quart slow cooker with a little oil, and toss in the potatoes.
03 - Sprinkle the Italian herbs, dill, Parmesan, and the salt and pepper all over the top.
04 - Stir together the melted butter, chopped garlic, and olive oil in a mixing bowl.
05 - Drizzle the butter and oil mixture right onto the potatoes.
06 - Put the lid on and let it cook for either 3 hrs on HIGH or 5-6 hrs on LOW.
07 - Scatter parsley and extra Parmesan on top before dishing out.

# Notes:

01 - Don’t touch or stir while it’s cooking.
02 - Spice it up by tossing in red pepper flakes or cayenne.
03 - Double ingredients if your slow cooker is big enough.
04 - Store leftovers in the fridge for up to 3 days.

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