- 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
- 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.