Potatoes: Lay the potato 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.
Cook: Stuff herbs between potato slices. Set in a parchment paper-lined slow cooker and brush with 1 tsp olive oil. Cook on high for 3 hours, or until potatoes are soft. (I like to wrap a tea towel around the lid to absorb excess moisture let off from potatoes.)
Serve: Serve potatoes warm, topped with sour cream (or plain Greek yogurt), lemon juice, salt, and pepper.