-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.