Skillet Potatoes with Olives and Lemon |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 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 |
Directions:
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.
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.
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