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Ingredients Jump to Instructions ↓

  1. 1/4 cup green olive s such as picholine or arbequina

  2. 1 pound fingerling or small red potato es, peeled if desired, then halved lengthwise

  3. 2 tablespoons extra-virgin olive oil

  4. 6 (3- by 1-inch) strips lemon zest, removed with a vegetable peeler

  5. 1/2 teaspoon ground cumin

  6. 1 cup water

  7. 1/4 cup coarsely chopped flat-leaf parsley

  8. Accompaniment: lemon wedges

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