Sauteed Potatoes with Garlic and Olives
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 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 |
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