Sauteed potatoes with garlic and olives
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Scrubbed and thinly sliced russet potatoes, blotted to absorb surface moisture |
| 3 | tablespoons | Olive oil |
| Salt | ||
| Pepper | ||
| dash | Nutmeg | |
| 2 | Garlic cloves, minced | |
| 1 | tablespoon | Chopped fresh parsley |
| ¼ | cup | Chopped oil-cured black olives |
Directions
This recipe uses the sauteeing technique and a different kind of potato.
Saute potatoes in hot olive oil, tossing occasionally until browned and tender, about 20 minutes. Season with salt, pepper and a dash of nutmeg as you saute. Toss with minced garlic, chopped fresh parsley and black olives at the end of cooking.