HOME
Bathrooms

 

RECIPE OF THE MONTH

MORROCAN POTATOES

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

 


Servings: Makes 4 servings

   

Ingredients


100g cup green olives such as picholine or arbequina
1 pound 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
good handful of coarsely chopped flat-leaf parsley

Accompaniment: lemon wedges


Preparation
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 heavy pan, then add water and bring to a boil.

Cover pan 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.

 
Restaurant Review - Readers Page - Out & About - Markets - Recipe - Kids Zone - Classifieds - Links - Contact Us