Skillet Potatoes with Olives and Lemon

Ingredients

• Red potatoes

  Flesh and skin, raw

  8 potato, small or 1.36kg

• Olives

  Ripe, canned (small-extra large)

  4 tbsp or 34g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lemon zest

  2 tsp or 4g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Water

  Plain, clean water

  1 cup or 237g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Peel potatoes if desired and halve them lengthwise. Coarsely chop the parsley. Smash the olives with the flat side of a large knife, discard the pits, and chop the olives.
2. Toss the potatoes with olives, olive oil, lemon zest, cumin, salt, and pepper in a 10-inch heavy skillet. Add water and bring to a boil.
3. Cover the skillet and boil over medium heat until the potatoes are tender, about 10 to 12 minutes. Remove the lid and cook, stirring, until the water is evaporated, about 1 to 2 minutes.
4. Serve garnished with parsley.

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