Moroccan-Style Fried Potatoes with Olives and Lemon

Description

It's ideal if you can find olives with pits for this recipe — you'll still have to remove and discard them, but those olives are juicier and more vibrant.

Ingredients

• Olives stuffed with lemon - ¼ glasses
• Salad Potatoes - 15.9 oz
• Olive Oil - 2 spoons
• Citrus Zest Mix - 6 pieces
• Ground Cumin - ½ spoons
• Water - 1 glass
• Chopped Sage Leaves - ¼ glasses
• Lemon - 1 piece
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Mash the olives and lemon with a knife, remove the pits, and chop finely.

Step 2

Cut the potatoes into small pieces or halve them lengthwise if they are not very large. Transfer to a bowl and mix with chopped olives, oil, the zest of one lemon, cumin, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Drizzle with lemon juice. Mix well and transfer to a deep skillet. Add water and bring to a boil.

Step 3

Cover with a lid and cook over medium heat for 10-12 minutes, until the potatoes are tender. Remove the lid and cook for another 1-2 minutes, until the water has evaporated. Serve, garnished with parsley.

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