Sauteed Potatoes With Garlic And Olives
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | lb | Scrubbed and thinly sliced |
| russet potatoes blotted | ||
| to | ||
| absorb surface moisture | ||
| 3 | T | Olive oil |
| Salt | ||
| Pepper | ||
| ds | Nutmeg | |
| 2 | Garlic cloves, minced | |
| 1 | T | Chopped fresh parsley |
| 1/4 | c | Chopped oil-cured black |
| olives |
INSTRUCTIONS
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/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 152
Calories From Fat: 149
Total Fat: 16.9g
Cholesterol: 0mg
Sodium: 73.8mg
Potassium: 14.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g