Ingredients
- 4 Large potatoes
- 1 Clove of garlic
- 12 Black olives
- Extra virgin olive oil
- Salt
- Rosemary
Method
Take the potatoes and cut them into medium-thick slices, rinse them under water to eliminate excess starch.
Get a pan and sprinkle with 4 tablespoons of extra virgin olive oil, crush the garlic and insert it "poached" inside the pan. Add the olives, the tips of the rosemary and light the fire over medium heat: let them fry.
In the meantime, after having thoroughly dried the potatoes, put them in the pan and stir-fry together with the rest. Lower the heat and cook with the lid for about 20-25 minutes, stirring occasionally to prevent them from sticking. Lunch is served!
