Fried potatoes with olives and lemon, Moroccan style "
4 servings
25 minutes
Ideal if You you will find For this recipe olive With with a bone — her All equals will have to get it And throw away , but but such olive juicier And brighter .
1
Chop the olives and lemon with a knife, remove the pits, and finely chop.
- Olive: 0.3 glass
- Lemon: 1 piece
2
Cut the potatoes into small pieces or halve them 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 place in a deep skillet. Add water and bring to a boil.
- Red Potatoes: 450 g
- Olive: 0.3 glass
- Olive oil: 2 tablespoons
- Lemon zest: 6 pieces
- Ground cumin (zira): 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 1 piece
- Water: 1 glass
3
Cover with a lid and cook over medium heat for 10-12 minutes until the potatoes are soft. Remove the lid and cook for another 1-2 minutes until the water evaporates. Serve sprinkled with parsley.
- Chopped parsley: 0.3 glass