| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Scrubbed and thinly sliced russet potatoes, blotted to absorb surface moisture |
| 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 |
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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