4 Servings 25 min Cook
1 Fruit without seeds Lemons
6 Tsp Lemon Zest
1 Cup Water
1/4 Cup Olives
2 Tbsp Olive Oil
8 Potato small (1-3/4" to 2-1/4" dia) Red Potatoes
1/4 Cup Parsley
1/2 Tsp, ground Cumin
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.
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.
