Skillet Potatoes with Olives and Lemon
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 cup water
- 1/2 teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil
- accompaniment: lemon wedges
- Carbohydrate 19 g(6%)
- Fat 8 g(13%)
- Fiber 3 g(11%)
- Protein 2 g(5%)
- Saturated Fat 1 g(6%)
- Sodium 142 mg(6%)
- Calories 154
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.
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.
