Wash 1.5 pounds of baby Dutch yellow potatoes thoroughly under cold water, cut each potato in half, and place aside.

In a large mixing bowl, drizzle halved potatoes with 2 tablespoons of olive oil, add 1 packet of dry ranch seasoning mix, 2 minced garlic cloves, and 1 tablespoon of dried parsley. Toss until well coated.

Grease the inside of slow cooker insert and transfer the seasoned potatoes, spreading evenly for consistent cooking.

Cover the slow cooker and set it to LOW for 4 to 5 hours or HIGH for 2 to 3 hours until fork-tender.

In the last 40-50 minutes, slightly ajar the lid to allow steam to escape for a crispy exterior.

Transfer cooked potatoes to a serving dish, sprinkle grated Parmesan cheese and chopped parsley before serving.