previous | next |
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.
previous | next |