SKILLET POTATOES WITH OLIVES AND LEMON

By t1bishop

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

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.