SKILLET POTATOES WITH OLIVES AND LEMON
Provided by Shelley Wiseman
Categories Olive Potato Vegetarian Quick & Easy Lemon Vegan Gourmet
Yield Makes 4 servings
Number Of Ingredients 8
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.
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dostjan Bewas
bdostjan@gmail.comI can't wait to try this recipe! It looks delicious.
Mohibbullah Antor
amohibbullah73@yahoo.comThese potatoes are the perfect side dish for any meal. They're crispy, flavorful, and easy to make.
Sakib Sikdar
sikdarsakib@yahoo.comI'm so glad I found this recipe! It's a new favorite in my household.
Mani Raj Thapaliya
t65@hotmail.frThis 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.comI 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.ukThese 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
n.martin@gmail.comI used Yukon Gold potatoes for this recipe. They held their shape well and got nice and crispy.
Crystal Goolsby
crystal29@hotmail.frI 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.comI'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.comThis 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.comI made this dish in a cast iron skillet. It gave the potatoes a nice crispy crust.
Shjjad Shjjad
shjjad-s@aol.comI'm a vegetarian, so I omitted the bacon from this recipe. The potatoes were still delicious without it.
Uche Chiamaka
uche.chiamaka@yahoo.comThese potatoes are also great for leftovers. I reheated them the next day and they were still crispy and flavorful.
Stef Gonzalez
sgonzalez60@hotmail.comI 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.comI used a variety of olives in this dish, including black, green, and Kalamata. It added a nice visual appeal.
Okighano Christabel
o.c51@yahoo.comI added some chopped fresh rosemary to the potatoes before roasting them. It gave the dish a wonderful herby flavor.
Bulumko Manganyelwa
b.manganyelwa@gmail.comI'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.comThis is my new go-to potato recipe! It's so easy to make and the results are always delicious.
ad bance
bance.a13@gmail.comI 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.comThese skillet potatoes were a hit! The olives and lemon added a unique and flavorful touch. I will definitely be making this dish again.