Skillet Potatoes with Olives and Lemon

• Produce

  • 1 lb Fingerling or small red potatoes
  • 1/4 cup Flat-leaf parsley

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Liquids

  • 1 cup Water

• Other

  • 6 (3- by 1-inch strips lemon zest, removed with a vegetable peeler
  • 1/4 cup Green olives such as picholine or arbequina

Found on epicurious.com

Description

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

• Preparation 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.

Nutrition