I learned this technique from my Italian grandmother, and I’ve never stopped!

Ingredients:

Italian Potatoes Cooked Slowly with 6 Servings

Components
Two pounds of young potatoes, cut into quarters or halves
one-fourth cup olive oil
One spoonful of seasoning from Italy
three minced garlic cloves

1/4 cup of Parmesan cheese, grated
To taste, add salt and pepper.
Chopped fresh parsley (for garnish

PREPARATION:

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