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!
- 4
- 30 mins
- 60 mins
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
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.
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