Skillet potatoes with olives and lemon from Gourmet Magazine, August 2007 (page 58) by Shelley Wiseman

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Notes about this recipe

  • Rutabaga on September 17, 2020

    I simplified this by using up a jar of Trader Joe's tapenade from the refrigerator. I also let the water evaporate from the pan after the potatoes cooked, added extra olive oil, and let the potatoes get a little frizzled and fluffed on the edges. The tapenade was added at the end to help keep the olive flavor bright, and I also set aside some plain potatoes for the kids. All in all, it was tasty, an easy, adaptable side dish that would fit with a variety of meals.

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