Sauteed potatoes with garlic-olives
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | RUSSET POTATOES |
| 2 | CLOVES GARLIC MINCED | |
| 3 | tablespoons | OLIVE OIL |
| 1 | tablespoon | CHOPPED PARSLEY |
| ¼ | cup | CHOPPED OIL CURED RIPE |
| 1 | dash | NUTMEG |
Directions
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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