Title: Sauteed Potatoes with Garlic and Olives
Categories: Vegetable
Yield: 4 Servings

2	lb	Scrubbed and thinly sliced russet potatoes, blotted to absor
3	tb	Olive oil
		Salt
		Pepper
	ds	Nutmeg
2		Garlic cloves, minced
1	tb	Chopped fresh parsley
1/4	c	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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