Skillet Potatoes with Olives and Lemon

Ingredients

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Lemon zest

  6 tsp or 12g

• Water

  Plain, clean water

  1 cup or 237g

• Olives

  Ripe, canned (small-extra large)

  ¼ cup or 34g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red potatoes

  Flesh and skin, raw

  8 potato, small or 1.36kg

• Parsley

  Raw

  ¼ cup or 15g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

Directions

1. Peel potatoes if desired. Halve potatoes lengthwise. Coarsely chop parsley. With a vegetable peeler, remove 6 strips, approximately 3-inches by 1-inch, of lemon peel and reserve.
2. 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.
3. 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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