Instructions:
- Prepare potatoes: Wash, peel (if desired), and uniformly chop potatoes into roughly 1-inch pieces. Pat them very dry with a clean kitchen towel.
- Create the coating: In a large mixing bowl, whisk together the melted butter, olive oil, minced garlic, Italian herbs, salt, and pepper.
- Toss and Season: Add the dry potato chunks to the bowl. Toss thoroughly until every piece is evenly coated in the butter mixture.
- Initial Cheese Layer: Sprinkle in half (1/2 cup) of the grated Parmesan cheese and toss one last time to coat the potatoes lightly.
- Load the Crockpot: Transfer the seasoned potatoes into the slow cooker insert, spreading them into an even layer.
- Slow Cook: Cover the slow cooker. Cook on LOW for 7–8 hours or on HIGH for 4–5 hours. The potatoes are done when they are fork-tender throughout.
- The Parmesan Finish: For the best texture, transfer the cooked potatoes to a large rimmed baking sheet. Sprinkle the remaining half (1/2 cup) of Parmesan cheese over the top.
- Broil for Crisp: Place the baking sheet under a preheated broiler for 3–5 minutes, watching constantly, until the cheese is melted, bubbly, and golden brown on the edges.
- Rest and Serve: Carefully transfer the potatoes to a serving dish. Garnish generously with fresh chopped parsley. Serve immediately.