Yield: 2 servings
Measure | Ingredient |
---|---|
2 pounds | RUSSET POTATOES |
2 \N | CLOVES GARLIC MINCED |
3 tablespoons | OLIVE OIL |
1 tablespoon | CHOPPED PARSLEY |
¼ cup | CHOPPED OIL CURED RIPE |
1 dash | NUTMEG |
salt and pepper to taste ¼ c oil cured ripe olives chopped saute 2 pounds scrubbed and thinly sliced russet potatoes,blotted to absorb surface moisture,in 3 tablespoons hot olive oil.tossing ocassionally until tender,about 20 minutes.season with salt an pepper and a dash of nutmeg as you saute.toss with 2 minced cloves of garlic,1 tablespoon chopped parsley and ¼ cup chopped oil cured ripe olives at the end of cooking.