INGREDIENTS
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1 pound new potatoes, sliced thick
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⅛ cup Olive Oil
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1 Tablespoon grated Myzithra cheese (you can substitute Parmesan if you want)
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1 teaspoon celery salt
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1 Tablespoon fresh chopped parsley
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⅛ teaspoon of fresh ground pepper
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1½ teaspoons of Tananero sauce (or more if you prefer)