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Ingredients
  • 3 large russet potatoes, sliced ⅛-inch thick
  • 8 tablespoons extra-virgin olive oil, plus more as needed
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon black pepper
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon fresh rosemary needles
  • ¼ teaspoon dried oregano
  • 2 tablespoons dry white wine or vermouth
  • 1 cup sliced green olives
  • ½ cup diced pickled green tomatoes
  • ½ cup sliced scallions
  • 1 teaspoon white wine vinegar
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