Sauteed potatoes with garlic-olives

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.

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