Recipe - Sauteed Potatoes With Garlic And Olives

2 pound Scrubbed and thinly cut or sliced up
russet potatoes, blotted to
absorb surface moisture
3 tablespoon Olive oil
Salt
Pepper
ds Nutmeg
2 Garlic cloves, minced
1 tablespoon Chopped fresh parsley
One fourth cup Chopped oilcured 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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip