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Skillet Potatoes with Olives and Lemon

['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']

Smash olives with flat side of a large knife, then discard pits and chop olives. Toss potatoes with olives, oil, zest, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 10-inch heavy skillet, then add water and bring to a boil.
Cover skillet and boil over medium heat until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring, until water is evaporated, 1 to 2 minutes. Serve sprinkled with parsley.

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