salt and pepper to taste 1/4 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 1/4 cup chopped oil cured ripe olives at the end of cooking.