Begin by washing and drying the baby Dutch Yellow potatoes thoroughly. Once clean, cut each potato in half to ensure even cooking throughout the slow process.

In a large mixing bowl, combine the halved potatoes with olive oil, dry ranch seasoning, minced garlic, and dried parsley. Toss until each potato half is evenly coated.

Lightly grease the inside of your slow cooker insert with nonstick cooking spray. Transfer the seasoned potatoes into the greased slow cooker, spreading them evenly.

Cover the slow cooker with its lid and set it on the LOW setting for 4-5 hours or HIGH for 2-3 hours.

During the last 40-50 minutes of cooking, leave the lid slightly ajar to allow steam to escape for a crispy exterior.

Once done, remove the lid and sprinkle freshly grated Parmesan cheese over the warm potatoes along with a bit more dried parsley for color.