Skillet potatoes with olives and lemon
Skillet potatoes with olives and lemon is a vibrant dish that combines crispy potatoes, tangy lemon, and briny olives. It's easy to prepare and makes a perfect side or light main course.
Cook time 25 min
Prep time 10 min
Ingredients:
1 lemon6 tsp lemon zest
1 cup water
1/4 cup olives
2 tbsp olive oil
8 potatoes
1/4 cup fresh parsley
1/2 tsp ground cumin
Skillet potatoes with olives and lemon is a delightful and easy-to-make dish that combines the earthy flavors of potatoes with the bright zest of lemon and the tangy taste of olives. Perfect as a side dish or a light main course, this recipe is sure to be a crowd-pleaser.
Instructions:
- Begin by zesting the lemon to obtain 6 teaspoons of zest. Then, cut the lemon in half and squeeze the juice into a small bowl. You should get about 2-3 tablespoons of juice from the lemon.
- Rinse the potatoes thoroughly. If you prefer, you can peel them, but this is optional. Cut the potatoes into even-sized cubes, roughly 1-inch pieces, to ensure they cook evenly.
- Chop the fresh parsley finely.
- Slice the olives if they are not already pre-sliced.
- Heat a large skillet over medium heat. Add the 2 tablespoons of olive oil to the skillet and let it warm up.
- Once the oil is hot, add the cubed potatoes into the skillet. Spread them out into an even layer to ensure they cook evenly.
- Allow the potatoes to cook for about 5 minutes without stirring, so they start to form a crispy layer on one side.
- After the initial 5 minutes, stir the potatoes to turn them and cook for another 5 minutes.
- Add the ground cumin to the skillet, stirring to coat the potatoes evenly with the spice.
- Continue to cook, stirring occasionally, until the potatoes are golden brown and cooked through. This should take about 15-20 minutes in total, depending on the size of your potato cubes.
- Once the potatoes are nicely browned, add the cup of water and the lemon juice. The water will help deglaze the pan and steam the potatoes, making them tender on the inside.
- Stir to combine and cover the skillet with a lid. Allow the potatoes to cook for an additional 5-7 minutes until most of the liquid has evaporated and the potatoes are tender.
- Remove the lid and add the olives to the skillet, stirring them in gently.
- Sprinkle the lemon zest over the potatoes and stir to combine evenly.
- Let everything cook together for another 2-3 minutes, letting the flavors meld together.
- Turn off the heat and sprinkle the chopped fresh parsley over the potatoes.
- Give the mixture one final stir to evenly distribute the parsley.
- Taste and adjust seasoning with salt and pepper if needed.
- Transfer the skillet potatoes to a serving dish.
- Serve hot as a side dish, or enjoy it on its own for a delicious and flavorful meal.
This skillet potatoes with olives and lemon dish is a harmonious blend of flavors that is both satisfying and refreshing. With minimal ingredients and a straightforward cooking process, it's a recipe you'll find yourself coming back to time and time again. Enjoy!
Skillet potatoes with olives and lemon FAQ:
The total cooking time for the skillet potatoes is about 25-30 minutes. This includes 5 minutes for the initial browning, 15-20 minutes for cooking until golden, and an additional 5-7 minutes after adding water and lemon juice.
The potatoes are done when they are golden brown on the outside and tender on the inside. You can test for doneness by piercing a potato cube with a fork; it should be soft but not mushy.
Yes, you can substitute different types of olives based on your preference. Green olives, Kalamata olives, or black olives work well, but consider their flavor profile, as it may alter the dish's taste.
Store leftover skillet potatoes in an airtight container in the refrigerator. They can be kept for 3-4 days. Reheat them on the stove or in a microwave until heated through.
A large skillet (about 12 inches in diameter) is recommended for this recipe. This size allows enough space for the potatoes to cook evenly without overcrowding.
Cooking Tips:
- For even cooking, try to cut the potatoes into uniform sizes before adding them to the skillet.
- If you prefer a more intense lemon flavor, you can add a bit more zest or a squeeze of lemon juice towards the end of cooking.
- Feel free to experiment with different types of olives. Kalamata or green olives work well, but you can use whatever you prefer.
- If you want a bit of heat, consider adding a pinch of red pepper flakes along with the cumin.
- Garnish with additional fresh parsley just before serving for an extra pop of color and freshness.
Nutrition Facts
4 ServingsCalories 280kcal
Protein 8g
Carbohydrates 60g
Fiber 8g
Sugar 3.50g
Fat 8g
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