Crispy New Potatoes with Oregano & Garlic

By Jahel

Crispy potatoes are drizzled with a delicious oregano and garlic vinaigrette. Everyone loves this potato side dish!

Ingredients

• 1 1/2 pounds new potatoes, halved or quartered
• 1 tablespoon plus 1 teaspoon kosher salt, divided
• 1/2 cup olive oil, divided
• 8 cloves garlic, smashed
• 1 tablespoon sherry vinegar
• 1 1/2 teaspoons Dijon mustard
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• 1 tablespoon fresh oregano leaves

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Place potatoes in a large pot and cover with 1 inch of cold water; season with 1 tablespoon of the salt. Bring to a boil and cook until tender, 10 to 12 minutes. Drain and spread on a rimmed baking sheet; let cool 10 minutes.

Meanwhile, heat 1/4 cup of the oil in a large, high sided skillet over medium. Add garlic and cook, stirring often, until it begins to sizzle and brown on all sides, about five minutes. Remove garlic with a slotted spoon and reserve. Pour off and reserve about half of the garlic oil.

Return skillet to medium heat; add half of the potatoes and cook until golden and crispy, about five minutes per side. Transfer to a platter; repeat with the reserved garlic oil and potatoes. Season potatoes with 1/2 teaspoon of the salt.

Whisk together vinegar, mustard, sugar, pepper, and remaining 1/2 teaspoon salt in a small bowl. Whisk in remaining 1/4 cup oil. Drizzle potatoes with vinaigrette and sprinkle with oregano and reserved garlic.