Moroccan Potatoes with Olives

The fragrant dish can be used as a side dish or on its own.

Ingredients

• potatoes 450 g
• green olives 50 g
• Extra Virgin olive oil 2 tbsp
• lemon zest 1 tbsp
• lemon juice 1 tbsp
• cumin 0.5 tsp
• parsley 0.5 bunch (s)

Directions

1. Peel the potatoes and cut into wedges.
2. Chop the olives (you can pre-mash with a knife), grate the zest from half a lemon, crush the seeds of cumin (cumin) in a mortar (optional). Add all this to the potatoes. As well as oil, freshly ground pepper and salt. Mix.
3. I cooked in a tortilla for 20 minutes for 4. If cooking in a regular skillet, add half a glass of water, cover and keep on medium heat for 10-15 minutes. Then open the lid, let the remaining water evaporate and lightly fry until a delicious crust.
4. Serve with parsley.