Oregano is used as a seasoning all over Mexico, almost always as a dried herb. Along with the garlic, it gives a great flavor to these potatoes which are crispy on the outside and soft in the middle.
- 1 pound of potatoes, unpeeled
- 4 tablespoons vegetable oil
- 3 cloves garlic, peeled and minced
- 1/2 teaspoon salt, or to taste
- 1 tablespoon dried oregano, crushed
Put the potatoes in a medium pot and add salted water to cover. Simmer over medium heat until cooked but still firm. Drain and peel. Let cool for 5 minutes, then cut into 1/2-inch slices.
Heat the oil and garlic in a large frying pan over medium heat. Add the potatoes and salt before the garlic begins to brown. Fry the potatoes on both sides until golden. Add the oregano and continue to fry for another minute, to combine the flavors.
Serve as an accompaniment to pork chops, or broiled or grilled beef.
Any leftover potatoes can be reheated in a frying pan over low heat.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
233 calories; 14g total fat; 0mg cholesterol; 297mg sodium; 26g carbohydrates; 2g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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