Salt and pepper to taste ?c oil cured ripe olives chopped saute 2 pounds scrubbed and thinly sliced russet potatoes,blotted to absorb surface moisture,in 3 tablespoons hot olive oil.tossing ocassionally until tender,about 20 minutes.season with salt an pepper and a dash of nutmeg as you saute.toss with 2 minced cloves of garlic,1 tablespoon chopped parsley and ?cup chopped oil cured ripe olives at the end of cooking.
