Lay each of the
Yukon Gold Potatoes (2)
facedown on its flattest side, setting two wooden spoons on either side to prevent from cutting all the way through, then thinly slice the potato.
Fresh Thyme (6 sprigs)
Fresh Rosemary (4 sprigs)
between potato slices. Set in a parchment paper-lined slow cooker and brush with
Olive Oil (1 tsp)
. Cook on high for 3 hours, or until potatoes are soft.
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