Title: Sauteed Potatoes with Garlic-Olives
Categories: Vegetable
Yield: 2 Servings
| 2 | lb | RUSSET POTATOES |
| 2 | | CLOVES GARLIC MINCED |
| 3 | tb | OLIVE OIL |
| 1 | tb | CHOPPED PARSLEY |
| 1/4 | c | CHOPPED OIL CURED RIPE |
| 1 | ds | NUTMEG |
salt and pepper to taste 1/4 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 1/4 cup chopped oil cured ripe olives at the end of cooking.