Place potatoes in slow cooker. In a separate bowl, mix together olive oil, dijon, and spices. Pour spice mixture over potatoes and stir until potatoes are evenly coated.
Place the lid on the slow cooker and set on high for 4-5 hours, or until potatoes are fork-tender. Top with fresh parsley before serving.
Click on the time in the instructions to start a timer!StorageStore leftover potatoes in an airtight container in the refrigerator for 2-3 days. Freeze leftovers tightly sealed in an airtight container for 2-3 months. Reheat at 350°F on a baking sheet in the oven. Or reheat in the air fryer.How to Make This In the Instant Pot You can also make this recipe in the instant pot! The biggest difference is that the instant pot will cook these much faster, and also requires a small amount of liquid to cook properly.
Wash and quarter potatoes, and place into a mixing bowl.
In a separate bowl, whisk together olive oil, spices, and dijon mustard. Pour over potatoes and stir to combine.
Add the trivet to the instant pot, and pour in 1 cup of water or vegetable broth. Place potatoes into the instant pot. Close the lid and seal the pressure valve.
Set on manual for 2 minutes. The instant pot will come to pressure (about 10 minutes). Once the time is finished, let the pot naturally release for 4-5 minutes before releasing the pressure valve.