First, dice the russet potatoes into uniform 1-inch cubes. Uniformity ensures even cooking, which is crucial for perfect 'roasted' potatoes in a slow cooker. In a separate bowl, combine the olive oil with all the dry seasonings – garlic powder, Italian seasoning, salt, black pepper, and crushed red pepper flakes. This creates an aromatic blend that will coat the potatoes beautifully.

Lightly spray your slow cooker insert with cooking spray to prevent sticking. Add the cubed potatoes to the slow cooker, then pour the seasoned olive oil mixture over them. Toss everything together really well to ensure every piece of potato is coated with the delicious seasoning. I always make sure the potatoes are evenly distributed in a single layer if possible for better cooking.

Cook the potatoes on high for 2-3 hours or on low for 4-5 hours, until they are tender when pierced with a fork. In the last 30 minutes of cooking, sprinkle the shredded Parmesan cheese over the potatoes and let it melt. Once cooking is complete, gently toss the potatoes, then sprinkle with fresh chopped parsley just before serving. I find that adding fresh herbs at the very end really brightens up the flavors.