-Cut 2 pounds of potatoes into 1 inch cubes
-Toss with the following:
2 TBS extra-virgin olive oil
½ tsp ground cumin
½ tsp sea salt
¼ tsp ground pepper
-Heat 1-2 TBS coconut oil in a large skillet or cast iron pan.
-Add the potatoes and cook for 20 minutes, stirring occasionally.
-Smash ¼ cup green olives (such as picholine or arbequina) with the flat side of a large knife and remove pits.
-Chop the olives then add them to the potatoes along with the following:
2 cloves finely chopped garlic
2 TBS lemon zest
-Cook potatoes another 5-10 minutes until well browned.
-Serve sprinkled with finely chopped dill or parsley and lemon wedges.