Skillet Potatoes with Olives and Lemon by
Museumgrl
Source: Gourmet, 2007
Ingredients
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
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
Instructions
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.
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.