Active Time

　　10 min

　　Total Time

　　25 min

　　The strong aromatics in this dish infuse the potatoes with a spirited Moroccan style.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

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.

　　

Step 2

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.