Ingredients

4 handfuls baby potatoes, halved (we used Golden Gourmets)
2 Lemons, quartered
A few sprigs fresh thyme
½ teaspoon dried oregano
½ teaspoon dried basil
1 teaspoon dried rosemary (or fresh)
Small handful chopped Italian parsley
5 cloves garlic, sliced
Cracked pepper to taste
2 tablespoons olive oil
¼ cup grated parmesan
Olive oil spray

Method

Lightly spray the inside of your slow cooker/crock pot with cooking spray

Place potatoes in the slow cooker with olive oil, garlic, herbs and pepper

Cover and cook on low heat for 4 to 5 hours or on high for 2 to 3 hours or until tender

Transfer potatoes into a roasting dish with lemon wedges, top with parmesan and grill until golden