SKILLET POTATOES WITH OLIVES AND LEMON

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Skillet Potatoes with Olives and Lemon image

Provided by Shelley Wiseman

Categories     Olive     Potato     Vegetarian     Quick & Easy     Lemon     Vegan     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

dostjan Bewas
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I can't wait to try this recipe! It looks delicious.


Mohibbullah Antor
amohibbullah73@yahoo.com

These potatoes are the perfect side dish for any meal. They're crispy, flavorful, and easy to make.


Sakib Sikdar
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I'm so glad I found this recipe! It's a new favorite in my household.


Mani Raj Thapaliya
t65@hotmail.fr

This is a great recipe for a potluck or party. It's easy to make ahead of time and can be served warm or at room temperature.


Mahwish Awan
am33@aol.com

I love the combination of flavors in this dish. The salty olives, tangy lemon, and crispy potatoes are a perfect match.


Ivo Rajcevic
i-r@hotmail.co.uk

These potatoes are also great for meal prep. I made a big batch on the weekend and then reheated them throughout the week for breakfast, lunch, and dinner.


Martin Nganga
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I used Yukon Gold potatoes for this recipe. They held their shape well and got nice and crispy.


Crystal Goolsby
crystal29@hotmail.fr

I added a pinch of cayenne pepper to the potatoes for a little bit of heat. It was a nice touch.


G W AMIR HAMZA
h.g@gmail.com

I'm not a huge fan of lemon, so I used less than the recipe called for. The potatoes were still flavorful, but not too tart.


Angelina Nash
na@yahoo.com

This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are always delicious.


ACQUAH CLIFFORD
a-c@yahoo.com

I made this dish in a cast iron skillet. It gave the potatoes a nice crispy crust.


Shjjad Shjjad
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I'm a vegetarian, so I omitted the bacon from this recipe. The potatoes were still delicious without it.


Uche Chiamaka
uche.chiamaka@yahoo.com

These potatoes are also great for leftovers. I reheated them the next day and they were still crispy and flavorful.


Stef Gonzalez
sgonzalez60@hotmail.com

I served these potatoes with roasted chicken and a simple green salad. It was a delicious and satisfying meal.


Dulce Maria De Quesada
d-q@yahoo.com

I used a variety of olives in this dish, including black, green, and Kalamata. It added a nice visual appeal.


Okighano Christabel
o.c51@yahoo.com

I added some chopped fresh rosemary to the potatoes before roasting them. It gave the dish a wonderful herby flavor.


Bulumko Manganyelwa
b.manganyelwa@gmail.com

I'm not usually a fan of olives, but I really enjoyed them in this dish. The lemon helped to balance out the salty flavor of the olives.


Moti Di
moti.d23@yahoo.com

This is my new go-to potato recipe! It's so easy to make and the results are always delicious.


ad bance
bance.a13@gmail.com

I made this dish for a brunch party and it was a huge success! Everyone loved the crispy potatoes and the tangy lemon-olive sauce.


X Video
vx26@gmail.com

These skillet potatoes were a hit! The olives and lemon added a unique and flavorful touch. I will definitely be making this dish again.


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