Moroccan fried potatoes with olives and lemon
Olives ¼ cream
Red Potatoes 450g
Olive oil 2 tablespoons
Lemon zest 6 pieces
Cumin (cumin) powder ½ teaspoon
1 cup water
Parsley chopped ¼ cup
Lemons 1 piece
Salt to taste
Ground black pepper to taste
1. Mash olives knife, remove the seeds and finely chop.
2. Cut the potatoes into small pieces or cut in half lengthwise, if the potatoes are not very big. Transfer to a bowl and mix with sliced olives, butter, zest of one lemon, cumin, 0.5 teaspoons of salt and 0.25 teaspoon black pepper. Drizzle with lemon juice. Mix well and place in a deep pan. Add water and bring to a boil.
3. Cover and cook over medium heat for 10-12 minutes until the potatoes are tender. Remove the lid and cook for another 1-2 minutes, until the water has evaporated. Serve sprinkled with parsley.
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