Skillet Potatoes with Olives and Lemon
The strong aromatics in this dish infuse the potatoes with a spirited Moroccan style.
4.6
(25)
Photo by Romulo Yanes
The strong aromatics in this dish infuse the potatoes with a spirited Moroccan style.
Recipe information
Total Time
25 min
Yield
Makes 4 servings
Ingredients
1/4 cup green olives such as picholine or arbequina
1 pound fingerling or small red potatoes, peeled if desired, then halved lengthwise
2 tablespoons extra-virgin olive oil
6 (3- by 1-inch) strips lemon zest, removed with a vegetable peeler
1/2 teaspoon ground cumin
1 cup water
1/4 cup coarsely chopped flat-leaf parsley
Accompaniment: lemon wedges
Preparation
Step 1
Smash olives with flat side of a large knife, then discard pits and chop olives. Toss potatoes with olives, oil, zest, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 10-inch heavy skillet, then add water and bring to a boil.
Step 2
Cover skillet and boil over medium heat until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring, until water is evaporated, 1 to 2 minutes. Serve sprinkled with parsley.
Recipe notes
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