- Nonstick Skillet (fry pan) - Ideal for sautéing and browning ingredients without additional oil.
- 8-Inch Nonstick Cast Iron Skillet - Perfect for a crispy golden exterior on potatoes, durable with even heat distribution.
- 9-Inch Nonstick Stainless Steel Fry Pan - Excellent non-stick qualities while retaining natural flavors of ingredients.
- 12-Inch Aluminum Combo Skillet (nonstick) - Accommodates larger portions with even cooking due to a heat distributor plate.
- Heavy Duty Nonstick Skillet Set (3 pieces, small, medium, and large sizes) - Suitable for various recipes including potato dishes.
- Nonstick Cast-Iron Combo Skillet (8 inch cast iron and 10 inch stainless steel nonstick) - Benefits of heat retention from cast iron with easy release from nonstick surfaces.
- 3.5 Quart Dutch Oven with Lid - Suitable for slow-cooking or braising, can be used for sautéing potatoes before adding liquid.
- 8-Inch Nonstick Fry Pan (Dishwision) - High-quality materials, sturdy construction, easy to clean and maintain.
- 10-Inch All-Clad Stainless Steel Skillet (Nonstick Coated) - Excellent heat distribution, retention, and versatility for various cooking methods including sautéing potatoes.
- Heavy Duty Nonstick 8-inch Fry Pan Set - Includes a variety of sizes with durable nonstick surfaces suitable for recipe needs.
1/4 cup green olives such as picholine or arbequina
1 pound fingerling or small red potatoes, peeled if desired, then halved lengthwise
2 tablespoons extra-virgin olive oil
6 (3- by 1-inch) strips lemon zest, removed with a vegetable peeler
1/2 teaspoon ground cumin
1 cup water
1/4 cup coarsely chopped flat-leaf parsley
Accompaniment: lemon wedges
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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