Yield: 4 servings
Measure | Ingredient |
---|---|
2 pounds | Scrubbed and thinly sliced russet potatoes, blotted to absorb surface moisture |
3 tablespoons | Olive oil |
\N \N | Salt |
\N \N | Pepper |
\N dash | Nutmeg |
2 \N | Garlic cloves, minced |
1 tablespoon | Chopped fresh parsley |
¼ cup | Chopped oil-cured black olives |
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.