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SKILLET POTATOES WITH OLIVES AND LEMON

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ACTIVE TIME: 10 MIN START TO FINISH: 25 MIN
The strong aromatics in this dish infuse the potatoes with a spirited Moroccan style

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Ingredients

  • 1/4 cup green olives such as picholine
  • or arbequina
  • 1 lb 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

Details

Servings 4

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 1/2 teaspoon pepper in a lO-inch heavy skillet, then add water and bring to a boil.
"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.

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