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Potatoes with Oregano

Source: The Mexican Gourmet
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Active Time:  15 Minutes
Total Time:  25 Minutes
  Serves 4
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
Potatoes with Oregano Recipe at
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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Easy Mexican Sides
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 233
Sodium: 297mg
Fiber: 2g
Carbohydrates, Total: 26g
Protein: 2g
% Cal. from Fat: 54%
Fat. Total: 14g
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