Sauteed potatoes with garlic and olives

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.

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