Start by washing and drying the baby Dutch yellow potatoes thoroughly. Cut each potato in half for even cooking.

In a large mixing bowl, combine the halved potatoes with olive oil, dry ranch seasoning mix, minced garlic, and dried parsley. Toss until fully coated.

Grease the slow cooker insert with nonstick cooking spray to prevent sticking. Transfer the seasoned potatoes into the slow cooker.

Place the potatoes in the greased slow cooker, cover, and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours until fork-tender.

For crispier edges, crack the lid open during the last 40 to 50 minutes to let steam escape.

Remove the lid, sprinkle with freshly grated Parmesan cheese and chopped parsley. Drizzle with additional olive oil if desired before serving.